Slowly simmering this one-pot meal of corned beef brisket, onions, potatoes, cabbage, carrots, and fresh herbs produces fork-tender meat and vegetables.  Warm pumpernickel bread, whole-grain mustard, and pickled beets make fine accompaniments.

James Peterson
Recipe by Cooking Light March 2008

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
8 servings (serving size: about 2 ounces brisket, 1 cabbage wedge, about 2/3 cup vegetables, and about 1/3 cup remaining cooking liquid)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 3 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.

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  • Place brisket in an 8-quart stockpot; cover with 2 quarts water. Bring to a simmer; cover, reduce heat, and simmer 1 hour. Add onions, carrots, and cheesecloth bag; cover and simmer 30 minutes. Add cabbage and potatoes; cover and cook an additional 30 minutes or until vegetables are tender. Remove vegetables and brisket from pan; cut brisket across grain into thin slices. Discard cheesecloth bag and half of cooking liquid. Serve with horseradish, if desired.

Nutrition Facts

238 calories; calories from fat 42%; fat 11g; saturated fat 3.7g; mono fat 5.3g; poly fat 0.5g; protein 13.5g; carbohydrates 21.6g; fiber 4.2g; cholesterol 56mg; iron 2.1mg; sodium 982mg; calcium 57mg.
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