Eat and celebrate like the Irish this week with this corned beef and cabbage recipe. A delicious meal filled with luck!
1 (3- to 4-pound) corned beef brisket with seasoning packet
1 large onion, cut into 8 wedges
8 medium red potatoes, halved
6 small carrots
1 small head cabbage, cut into 8 wedges
Coarse grain mustard for serving (optional)
In Dutch oven or large saucepot, add brisket and seasoning packet; add enough cold water to cover. Heat to boiling over high heat; reduce heat to low. Add onion; cover and cook 3 hours.
Add potatoes, carrots and cabbage; cook 30 minutes or until vegetables are tender.
To serve, slice corned beef across the grain; serve with vegetables and mustard, if desired.
Try using rainbow heirloom carrots for additional color.
Approximate nutritional values per serving: 676 Calories, 38g Fat (13g Saturated), 194mg Cholesterol, 1976mg Sodium, 43g Carbohydrates, 7g Fiber, 41g Protein