Emprimir
Correo Electrónico
Add a photoRaciónes: 10
Ingredientes
- 2 pound corn beef
- 3 carrots
- 6 sm. parsnips
- 6 med. potatoes
- 6 sm. onions
- 1/2 med. size head of cabbage
- Salt to taste
Direcciones
- Cover corned beef with cool water and heat to boiling. Reduce heat, cover pot and simmer till beef is tender, 2-2 1/2 hrs. Meanwhile scrape carrots and parsnips and split in half lengthwise. Peel potatoes and cut in halves, peel onions and cut cabbage in wedges, after removing outer leaves. Add in vegetables to the pot and cook about 30 min or possibly till vegetables are tender. Add in salt if needed.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 10 servings | |
| Calories 322 | |
| Calories from Fat 124 | 39% |
| Total Fat 13.71g | 17% |
| Saturated Fat 5.66g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 931mg | 39% |
| Potassium 634mg | 18% |
| Total Carbs 21.84g | 6% |
| Dietary Fiber 3.2g | 11% |
| Sugars 3.12g | 2% |
| Protein 27.09g | 43% |
