Directions:
- Place the corned beef in a kettle, add the peppercorns and cold water, cover, bring to a boil and simmer 4-5 hours or until the meat is tender, skimming occasionally. Remove meat and keep in warm place. Add the salt pork (in one piece), parsnips, carrots, rutabaga or turnips, onions and potatoes. Cook 30 minutes. Add cabbage wedges during the last 10 or 15 minutes and cook just until tender. Place the meat on platter and surround with the vegetables. Blend parsley with melted butter and spoon over vegetables. Discard salt pork, but save stock for a pot-au-feu or other stew.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1099.1 Kcal (4602 kJ) | ||
| Calories from fat | 589.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 65.48g | 101% | |
|---|---|---|---|
| Cholesterol | 177.47mg | 59% | |
| Sodium | 4418.36mg | 184% | |
| Potassium | 2841.83mg | 60% | |
| Total Carbs | 77.39g | 26% | |
| Sugars | 31.77g | 127% | |
| Dietary Fiber | 25.6g | 102% | |
| Protein | 54.16g | 108% | |
| Vitamin C | 332.1mg | 554% | |
| Vitamin A | 1.4mg | 48% | |
| Iron | 6.6mg | 37% | |
| Calcium | 370.9mg | 37% | |
| Amount Per 100 g | |||
| Calories | 88.88 Kcal (372 kJ) | ||
| Calories from fat | 47.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.3g | 101% | |
|---|---|---|---|
| Cholesterol | 14.35mg | 59% | |
| Sodium | 357.3mg | 184% | |
| Potassium | 229.81mg | 60% | |
| Total Carbs | 6.26g | 26% | |
| Sugars | 2.57g | 127% | |
| Dietary Fiber | 2.07g | 102% | |
| Protein | 4.38g | 108% | |
| Vitamin C | 26.9mg | 554% | |
| Vitamin A | 0.1mg | 48% | |
| Iron | 0.5mg | 37% | |
| Calcium | 30mg | 37% | |
* 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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