Corned Beef and Cabbage

Portion Size: 3 oz., 1/4 c. cabbage, 1/4 c. carrots and ½ c. potatoes

Ingredients: Yields: 8 servings

Ingredients Notes: 
4 pounds corned beef, marinated Trim all visible fat
1 small head of cabbage, Washed, trimmed and cut into wedges
8 medium potatoes, paredWashed, peeled and cut up
4 carrots, peeledWashed, peeled and cut up
1/2 Cup diced onion Washed, peeled and diced
For gluten free (GF): Use GF corned beef. Always check each ingredient to be sure it is gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1In a large pot cover corned beef with water.
2Bring to boil.
3Cover and simmer for 2 to 3 hours.
4Add potatoes, carrots, onions, and cabbage. 
5Simmer 30 minutes more or until vegetables are tender.Cook until internal temperature reaches 165 F degrees for 15 seconds
6Cut corned beef very thin diagonally across the grain.
*** This may also be cooked in a crock pot 8 to 10 hours on low or 6 to 8 hour on high heat 

Jacqueline Larson M.S., R.D.N. and Associates