Servings and Ingredients
|1 (4-lbs.) pkg. Buckley Farms flat cut corned beef brisket with spice packet|
|1 large head green cabbage, cut into wedges|
|1 qt. water|
|Hy-Vee salt, to taste|
|Hy-Vee ground black pepper, to taste|
|Baby red potatoes, peeled and cooked, for serving|
|Green top carrots, trimmed, peeled and cooked, for serving|
Things To Grab
- Large stockpot with lid
- Shallow saucepan
- Preheat oven to 350 degrees.
Remove brisket from package. Place brisket in a large stockpot. Add spice packet and cover with water; simmer 2 1/2 to 3 hours or until fork tender.
In a shallow saucepan, bring water to a boil. Boil cabbage wedges for 10 minutes, flipping occasionally to cook each side evenly. Drain and season cabbage with salt and pepper.
Once fully cooked, drain. Let brisket rest 20 to 30 minutes before slicing. Serve with cooked cabbage and, if desired, potatoes and carrots.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 65mg
- Sodium: 1130mg
- Total Carbohydrates: 5g
- Protein: 16g
From the week of March 8, 2016.