Directions:
- Directions:
- 1. Cover meat with cold water and add onion, celery, 1 carrot, bay leaves, pepper and garlic.
- 2. Bring to a boil; reduce heat and simmer about 3 hours or until meat is tender.
- 3. When fork pierces the meat easily, it is done. Leave in broth for an additional hour.
- 4. Remove meat from broth.
- 5. Boil potatoes, remaining carrots and cabbage in corned beef broth until tender, about 10
- Minutes.
- 6. When vegetables are done, serve on plate with several slices corned beef on top of vegetables and cabbage.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 558.76 Kcal (2339 kJ) | ||
| Calories from fat | 309.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.36g | 53% | |
|---|---|---|---|
| Cholesterol | 122.74mg | 41% | |
| Sodium | 2849.3mg | 119% | |
| Potassium | 1231.83mg | 26% | |
| Total Carbs | 25.16g | 8% | |
| Sugars | 8.48g | 34% | |
| Dietary Fiber | 6.8g | 27% | |
| Protein | 37.03g | 74% | |
| Vitamin C | 108mg | 180% | |
| Vitamin A | 1mg | 34% | |
| Iron | 5.2mg | 29% | |
| Calcium | 98.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 121.87 Kcal (510 kJ) | ||
| Calories from fat | 67.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.49g | 53% | |
|---|---|---|---|
| Cholesterol | 26.77mg | 41% | |
| Sodium | 621.43mg | 119% | |
| Potassium | 268.66mg | 26% | |
| Total Carbs | 5.49g | 8% | |
| Sugars | 1.85g | 34% | |
| Dietary Fiber | 1.48g | 27% | |
| Protein | 8.08g | 74% | |
| Vitamin C | 23.6mg | 180% | |
| Vitamin A | 0.2mg | 34% | |
| Iron | 1.1mg | 29% | |
| Calcium | 21.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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