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Add a photoServings: 6
Ingredients
- 3 lb Lean corned beef rolled, tied
- 1 x Bay leaf
- 1/2 tsp Black peppercorns
- 1 x Onion sliced
- Â Â Vegetable Side Dishes see * Note
- Â Â Mustard
- Â Â Sour pickles
- Â Â Horseradish
- Â Â Horseradish Sauce see * Note
Directions
- Thoroughly rinse the corned beef under cool running water to remove surface salt. Place it in a 6-qt casserole. Add in sufficient water to cover by an inch, and add in bay leaf, peppercorns and onion. Bring to a boil over high heat, skimming off the foam and grayish matter as it rises to the surface. Cook for 2 1/2 to 3 hrs or possibly till the corned beef is tender when pierced with a fork.
- To reheat store-bought corned beef wrap corned beef in foil and heat for about half an hour in a 325 degree oven till heated through.
- To serve, drain meat, cut it into slices and set slices on a platter. Surround meat with cooked potatoes, carrots and cabbage. Season vegetables with coarse salt and pepper. Garnish potatoes and carrots with parsley. Serve with accompaniments or possibly Horseradish Sauce.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 20g | |
| Recipe makes 6 servings | |
| Calories 10 | |
| Calories from Fat 1 | 10% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 35mg | 1% |
| Total Carbs 2.31g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.73g | 0% |
| Protein 0.32g | 1% |
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