Corned Beef and Cabbage Boiled Dinner
Nutrition
Calories: 340 kcalCarbohydrates: 47 gProtein: 31 gFat: 4 gSaturated Fat: 2.5 gCholesterol: 70 mgSodium: 1020 mgFiber: 9 g
Ingredients
- 2 each leeks
- 5 large carrots peeled, halved lengthwise, and cut into 3-inch pieces
- 6 medium red potatoes unpeeled
- 8 whole black peppercorns
- 2 each garlic cloves
- 1 tablespoon brown mustard
- 1 each bay leaf
- 1 each small head cabbage cored and cut into 8 wedges
- 1 splash water as needed
- 1 ¾ lb piece deli corned beef (not sliced)
- ¼ cup finely chopped flat leaf parsley optional
- 1/3 cup malt or cider vinegar optional
Instructions
- 1. Trim the tops of leeks to the lightest green part. Trim ends, keeping bulb intact. Look for any visible signs of dirt or grit, and wash if necessary. Add to a large soup pot.
- 2. Add carrots, potatoes, peppercorns, garlic, mustard, bay leaf, and cabbage. Add enough water to cover the vegetables.
- 3. Bring the water to a simmer over high heat. Cover and reduce heat to maintain a gentle simmer. Cook for 40 minutes.
- 4. Add corned beef to the pot; cut in half if necessary to fit. Cover and cook an additional 20 to 30 minutes, until potatoes and carrots are tender.
- 5. Transfer corned beef to a plate. Use tongs or a slotted spoon to transfer cabbage and carrots onto a serving platter.
- 6. Cut potatoes in half. Cut leeks into 1-inch pieces. Cut corned beef against the grain into 1⁄4-inch-thick slices. Arrange the potatoes, leeks, and corned beef on the platter. Garnish the vegetables with parsley and offer vinegar on the side, if using.
- Source: Hannaford fresh Magazine, March - April 201