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Ingredientes
- 4Â 3/4 lb Cured corned beef brisket
- 4 quart Water
- 1/2 c. Maple syrup
- 1 lb Boiling onions, (20 small) peeled
- 1Â 1/4 lb Carrots, scraped and cut crosswise into 4 pcs
- 2Â 1/2 lb Baking potatoes, peeled and quartered
- 1Â 1/4 lb Turnips, peeled and quartered
- 2 lb Green cabbage, cored and cut into 10 wedges
Direcciones
- Trim fat from brisket.
- Place brisket in a large stockpot; add in water. Bring to a boil; cover, reduce heat, and simmer 2 hrs or possibly till tender. Remove brisket from pot, and set cooking liquid aside.
- Place brisket in a large baking dish; drizzle with syrup. Bake, uncovered, at400 degrees for 20 min.
- Add in onions and next 3 ingredients to stockpot; bring to a boil. Cover and cook 20 min. Add in cabbage; cover and cook an additional 5 min or possibly till the vegetables are tender.
- Yield: 10 servings (serving size: 3 ounces brisket, 2 onions, 4 carrot pcs, 2 potato quarters, 2 turnip quarters, and 1 cabbage wedge).
- Serving Ideas : Drizzle drippings from baking dish over sliced brisket.
- NOTES : Remove vegetables with a slotted spoon, and place on a serving platter. Thinly slice brisket, and place on platter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 903g | |
| Recipe makes 10 servings | |
| Calories 598 | |
| Calories from Fat 290 | 48% |
| Total Fat 32.17g | 40% |
| Saturated Fat 10.18g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 2698mg | 112% |
| Potassium 1457mg | 42% |
| Total Carbs 41.77g | 11% |
| Dietary Fiber 6.6g | 22% |
| Sugars 18.44g | 12% |
| Protein 35.29g | 56% |
