Corned Beef and Cabbage
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This is a simple recipe that really has a really have a good taste. Courtesy of Rachael Ray Show
ingredients
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serves: 6
2 packages corned beef in brine
2 leaves fresh bay
6 carrots, peeled and halved across
Celery heart, trimmed and halved across
4 small to medium yellow onions, halved
6 whole russet potatoes, peeled or Yukon gold potatoes, unpeeled
2 tablespoons EVOO - Extra Virgin Olive Oil
Salt
1 teaspoon sugar, divided
1 head cabbage, cut into 6 wedges
Servings Per Recipe: 6
Amount per Serving
Calories: 69
- Total Fat: 1.7 g
- Saturated Fat: 0.3 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 50.4 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 5.5 g
- Sugars: 6.7 g
- Protein: 3.4 g
preparation
1. In a large Dutch oven, place the corned beef, bay leaves and brine from the package and cook according to package directions.
2. About 45 minutes before the meat is done, add carrots, celery heart, onions and potatoes to another Dutch oven, add 2 inches of water, a drizzle of EVOO, some salt and a sprinkle of sugar. Top with cabbage, another drizzle of EVOO, salt and another sprinkle of sugar. Cover the pot, bring to a boil, reduce to low and steam for 45 minutes. Platter the vegetables alongside sliced corned beef.
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