Directions:
- Preheat the oven to 350°.
- Peel, slice, clean & wash the veggies.
- Randomly scatter the veggies on the bottom of the pan.
- These act as a cooking rack, so DO NOT BREAK UP THE ONION or CABBAGE.
- Add the water, then sprinkle desired amount of black pepper on the veggies.
- Place the corned beef brisket FAT SIDE UP on top of the veggies.
- Sprinkle the pickling spice on top of the brisket & firmly press into the fat.
- Cover tightly & place in oven.
- Roast for 45 minutes per pound.
- Remove from oven & let rest for 15 minutes before slicing.
- PLEASE NOTE: Most corned beef brisket come with a small seasoning packet. I prefer to use a good pickling spice instead, such as PENZEYS, but that's up to you.
- /.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 720.09 Kcal (3015 kJ) | ||
| Calories from fat | 429.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.69g | 73% | |
|---|---|---|---|
| Cholesterol | 171.46mg | 57% | |
| Sodium | 3969.97mg | 165% | |
| Potassium | 1514.32mg | 32% | |
| Total Carbs | 21.39g | 7% | |
| Sugars | 11.18g | 45% | |
| Dietary Fiber | 8.96g | 36% | |
| Protein | 50.71g | 101% | |
| Vitamin C | 158.1mg | 263% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 7.6mg | 42% | |
| Calcium | 141.5mg | 14% | |
| Amount Per 100 g | |||
| Calories | 107.81 Kcal (451 kJ) | ||
| Calories from fat | 64.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.14g | 73% | |
|---|---|---|---|
| Cholesterol | 25.67mg | 57% | |
| Sodium | 594.36mg | 165% | |
| Potassium | 226.72mg | 32% | |
| Total Carbs | 3.2g | 7% | |
| Sugars | 1.67g | 45% | |
| Dietary Fiber | 1.34g | 36% | |
| Protein | 7.59g | 101% | |
| Vitamin C | 23.7mg | 263% | |
| Vitamin A | 0.1mg | 30% | |
| Iron | 1.1mg | 42% | |
| Calcium | 21.2mg | 14% | |
* 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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