This recipe is a St. Patrick's Day favorite, but you can enjoy any time of the year you'd like. Corned Beef Brisket is slow-cooked with cabbage, potatoes and carrots for a hearty family meal.
Preheat oven to 350°F. Place Corned Beef Brisket and 3 cups water in large stockpot, fat-side up. Bring to a simmer. Do not boil. Cover tightly and cook in 350°F oven 2-1/2 to 3 hours or until fork-tender.
Transfer brisket to cutting board, reserving any liquid in stockpot; cover brisket with aluminum foil. Let stand 15 to 20 minutes.
Meanwhile add 2 cups remaining water to same stock pot with reserved liquid. Place steamer basket in stock pot. (Liquid should not touch bottom of basket). Place cabbage, potatoes and carrots in basket. Bring to a boil. Cover tightly; reduce heat and steam vegetables 20 to 25 minutes or until fork-tender.
Remove fat from brisket, if desired. Carve brisket into thin slices across the grain. Combine butter, salt and pepper in small bowl. Drizzle over vegetables. Serve brisket with vegetables.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1/6 of recipe: 349 Calories; 20 Calories from fat; 20g Total Fat (8 g Saturated Fat; 9 g Monounsaturated Fat;) 94 mg Cholesterol; 1090 mg Sodium; 20 g Total Carbohydrate; 5.6 g Dietary Fiber; 19 g Protein; 2.8 mg Iron; 5.6 mg Niacin; 0.4 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.3 mg Zinc; 28.4 mcg Selenium; 79.9 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.
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