Directions:
- In a large pot combine the meat, the spice bag and enough cold water to cover. Bring to a boil, reduce heat and simmer 2 hours. Add vegetables and salt and return to a simmer. Continue to simmer until fork-tender, 30 minutes to 1 hour longer.
- For the Horseradish Cream: In a small bowl combine sour cream and horseradish; season, to taste, with salt, pepper and hot sauce.
- To finish, remove corned beef to a carving board and slice against the grain. Transfer to a large, warmed, deep platter. Drain broth and reserve for soup, if desired. Arrange vegetables around meat and serve. Pass the horseradish cream for guests to help themselves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 612.31 Kcal (2564 kJ) | ||
| Calories from fat | 345 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.33g | 59% | |
|---|---|---|---|
| Cholesterol | 135.89mg | 45% | |
| Sodium | 4060.92mg | 169% | |
| Potassium | 1371.35mg | 29% | |
| Total Carbs | 28.52g | 10% | |
| Sugars | 10.36g | 41% | |
| Dietary Fiber | 8.24g | 33% | |
| Protein | 38.93g | 78% | |
| Vitamin C | 131.2mg | 219% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 5.4mg | 30% | |
| Calcium | 179.6mg | 18% | |
| Amount Per 100 g | |||
| Calories | 110.19 Kcal (461 kJ) | ||
| Calories from fat | 62.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.9g | 59% | |
|---|---|---|---|
| Cholesterol | 24.45mg | 45% | |
| Sodium | 730.78mg | 169% | |
| Potassium | 246.78mg | 29% | |
| Total Carbs | 5.13g | 10% | |
| Sugars | 1.86g | 41% | |
| Dietary Fiber | 1.48g | 33% | |
| Protein | 7g | 78% | |
| Vitamin C | 23.6mg | 219% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 1mg | 30% | |
| Calcium | 32.3mg | 18% | |
* 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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