Corned Beef and Cabbage
If you like, plan ahead and corn your own brisket: In a bowl, combine 8 cups water, 1 1/2 cups kosher salt, 1/2 cup sugar, 3 Tbs. pickling spices and 3 garlic cloves, crushed. Stir until the salt and sugar are dissolved. Submerge one 4-lb. brisket in the mixture, cover and refrigerate for 5 to 8 days. Remove the brisket, rinse well under cold water and then proceed with the recipe.
Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 fresh thyme sprigs
- 5 fresh flat-leaf parsley sprigs
- 3 1/2 to 4 lb. corned beef brisket
- 2 bay leaves
- 1 tsp. peppercorns
- 12 white boiling onions or 3 small white onions, cut into wedges
- 6 large or 12 small carrots, cut into large chunks or left whole if
- small
- 2 lb. small red-skinned or mixed-colored new potatoes
- 1 small head green cabbage, cut into 6 to 8 wedges
- 1 cup heavy cream
- 3 Tbs. prepared horseradish
- Salt, to taste