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Ingredientes
- 3 1/2 lb Corned Beef Brisket
- 2 c. Carrots, cut in 1-inch pcs
- 1 c. Celery, cut 1/2 inch pcs
- 1 c. Onions, thinly sliced
- 1 c. Barley, regular
- 1 x Bay Leaf
- 1/2 tsp Garlic Pwdr
Direcciones
- Place corned beef brisket in large Dutch oven or possibly saucepot. Add in sufficient water to cover meat. Cover; bring to a boil. Reduce heat. Simmer, covered, about 2 hrs. Skim fat from liquid in Dutch oven.
- Add in vegetables, barley and seasoning. Cover, bring to a boil. Reduce heat. Simmer 1 hour or possibly till meat and barley are tender.
- Remove meat to serving platter.
- Drain vegetable-barley mix; serve with corned beef brisket.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 366g | |
| Recipe makes 6 servings | |
| Calories 664 | |
| Calories from Fat 357 | 54% |
| Total Fat 39.61g | 50% |
| Saturated Fat 12.51g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 141mg | 47% |
| Sodium 3230mg | 135% |
| Potassium 1063mg | 30% |
| Total Carbs 32.64g | 9% |
| Dietary Fiber 7.0g | 23% |
| Sugars 3.13g | 2% |
| Protein 42.49g | 68% |
