Ingredients
Preparation
Stud onions with cloves. Rinse corned beef in cold water to remove brine. Put beef in a large pot and add onions, carrots, bay leaves, peppercorns, and enough water to cover. Bring to a boil over high heat, cover, and reduce heat to low. Simmer for 2 hours, skimming occasionally.
Wash cabbage, remove core and any torn leaves, then cut into 6 wedges. Add cabbage and potatoes to beef, then cover and simmer until potatoes are tender, about 25 minutes.
Transfer beef to a cutting board and cover with a plate weighted with heavy cans (weighting makes meat easier to slice).
Transfer onions, carrots, cabbage, and potatoes to a platter. Remove cloves from onions. Strain cooking liquid, discarding bay leaves and peppercorns. Return liquid to pot and cook over high heat until reduced by one-third, 20 - 30 minutes. Season to taste with salt and pepper
Return vegetables to stock and heat through for about 5 minutes. Remove plate and cans from meat and cut across the grain, in 1/4"-thick slices. Arrange beef and vegetables on warmed platter. Moisten with stock. Serve with additional stock and hot mustard if you like.
Yield
Serves 12
Cook Time
Prep Time: 30 mins.
Cook Time: 190 mins.
Nutrition Facts
Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 12
Amount Per Serving:
Calories: 473
Calories from Fat: 261
Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 29g
44%
Carbohydrates 38g
12%
Dietary Fiber 12g
48%
Saturated Fat 18g
90%
Calories 473kcal
23%
Cholesterol 114mg
38%
Protein 48g
80%
Sodium 1383mg
57%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
