Directions:
- Preheat oven to 300. Line a 9 x 13 roasting pan with foil, leaving enough extending over the sides to cover and seal in the roast.
- Rinse the brisket and pat dry. Rub with pickling spice and place in the prepared roasting pan. Arrange celery, orange and onion slices on and around the roast. pour in 1/2 cup of water and wrap foil up around and over the roast tightly, making sure the ends are sealed.
- Bake for about 4 hours or until meat is tender.
- About 45 minutes before time is up on the roast, heat 3 tablespoons margarine and 1/4 cup of water in large pot. Add cabbage and apples, cover and simmer over low heat for about 30 minutes.
- Occasionally shake the pot so that nothing sticks to the bottom.
- Serve with remaining margarine and sliced corned beef.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 749.13 Kcal (3136 kJ) | ||
| Calories from fat | 498.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.44g | 85% | |
|---|---|---|---|
| Cholesterol | 168.4mg | 56% | |
| Sodium | 3830.23mg | 160% | |
| Potassium | 1235.68mg | 26% | |
| Total Carbs | 13.29g | 4% | |
| Sugars | 7.31g | 29% | |
| Dietary Fiber | 4.82g | 19% | |
| Protein | 48.46g | 97% | |
| Vitamin C | 136.9mg | 228% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 6.4mg | 36% | |
| Calcium | 91.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 143.12 Kcal (599 kJ) | ||
| Calories from fat | 95.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.59g | 85% | |
|---|---|---|---|
| Cholesterol | 32.17mg | 56% | |
| Sodium | 731.77mg | 160% | |
| Potassium | 236.08mg | 26% | |
| Total Carbs | 2.54g | 4% | |
| Sugars | 1.4g | 29% | |
| Dietary Fiber | 0.92g | 19% | |
| Protein | 9.26g | 97% | |
| Vitamin C | 26.2mg | 228% | |
| Iron | 1.2mg | 36% | |
| Calcium | 17.5mg | 9% | |
* 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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