Directions:
- Discard spice packets from corned beef or save for another use. Place briskets in a Dutch oven; add cabbage. Pour ginger ale over top. Place pickling spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to pan.
- Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender, adding potatoes during the last 20 minutes of cooking. Discard spice bag.
- Remove meat and vegetables to a serving platter. Thinly slice brisket across the grain and serve with vegetables. Yield: 16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 250.26 Kcal (1048 kJ) | ||
| Calories from fat | 115.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.79g | 20% | |
|---|---|---|---|
| Cholesterol | 45.93mg | 15% | |
| Sodium | 1083.26mg | 45% | |
| Potassium | 570.81mg | 12% | |
| Total Carbs | 19.49g | 6% | |
| Sugars | 7.05g | 28% | |
| Dietary Fiber | 3.77g | 15% | |
| Protein | 14.66g | 29% | |
| Vitamin C | 45.5mg | 76% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 2.5mg | 14% | |
| Calcium | 52.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 105.26 Kcal (441 kJ) | ||
| Calories from fat | 48.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.38g | 20% | |
|---|---|---|---|
| Cholesterol | 19.32mg | 15% | |
| Sodium | 455.63mg | 45% | |
| Potassium | 240.09mg | 12% | |
| Total Carbs | 8.2g | 6% | |
| Sugars | 2.96g | 28% | |
| Dietary Fiber | 1.59g | 15% | |
| Protein | 6.17g | 29% | |
| Vitamin C | 19.1mg | 76% | |
| Vitamin A | 0.3mg | 22% | |
| Iron | 1.1mg | 14% | |
| Calcium | 22.2mg | 5% | |
* 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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