Corned Beef and Cabbage

Recipe

Main Dish
Corned Beef and Cabbage

Primary Media

Plate of corned beef and cabbage

User Rating

3.57 out of 5 stars
Rate it:
60 ratings

Recipe Data

16
Servings
10min
Prep
3hr
Total

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    Servings and Ingredients

    Ingredients
    Serves 16
    QuantityIngredientAdd
    1(4-lbs.) pkg. Buckley Farms flat cut corned beef brisket with spice packet
    1large 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
    • Colander

    Directions

    1. Preheat oven to 350 degrees.
    2. 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.

    3. 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.

    4. Once fully cooked, drain. Let brisket rest 20 to 30 minutes before slicing. Serve with cooked cabbage and, if desired, potatoes and carrots.

    Nutrition facts

    Servings

    250 Calories per serving

    Amounts Per Serving

    • Total Fat: 15g
    • Cholesterol: 65mg
    • Sodium: 1130mg
    • Total Carbohydrates: 5g
    • Protein: 16g

    Daily Values

    0%
    Vitamin A 2%
    0%
    Vitamin C 50%
    0%
    Iron 10%
    0%
    Calcium 4%

    Recipe Source:

    From the week of March 8, 2016.