Trim fat from meat. Place meat in a Dutch oven; add juices and spices from package of corned beef. Add enough water to cover meat in pot. Bring to boiling; reduce heat. Simmer, covered, for 3 hours or until meat is tender.
Recipe
Author
Hy-Vee Monthly Ad
Save Options
Description
Celebrate St. Patrick's Day with an Irish staple: corned beef and cabbage.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (2-1/2-to-2-3/4 lbs.) TableMakers corned beef brisket flats with spices | ||
| ½ c. Hy-Vee unsalted butter | ||
| ¼ c. Hy-Vee stone ground Dijon mustard | ||
| 1 tsp. garlic paste | ||
| 1 (2-1/2 lbs.) head cabbage |
Things To Grab
- Dutch oven
- Medium bowl
- Rimmed baking pan
- Cutting board
- Serving platter
Directions
Meanwhile, Preheat oven to 400 degrees. Combine butter, mustard, and garlic paste in a medium bowl. Cut cabbage crosswise into 1-inch slices; spread butter mixture on each slice. Arrange slices on a rimmed baking pan, overlapping as needed to fit. Bake, uncovered, for 25 to 30 minutes or until cabbage is softened and lightly browned.
When meat is done, transfer to a cutting board. Thinly slice meat across the grain; arrange on a serving platter. Serve cabbage with corned beef.
Nutrition facts
Servings
440 Calories per serving
Amounts Per Serving
- Total Fat: 32g
- Cholesterol: 115mg
- Sodium: 1570mg
- Total Carbohydrates: 9g
- Protein: 21g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 90%
0%
Iron 15%
0%
Calcium 6%
Recipe Source:
Hy-Vee Mega Ad from March 2018