Corned Beef and Cabbage II

Corned Beef and Cabbage II

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My mother has been making corned beef and cabbage this pretentiousness for years. She has no idea where the recipe came from but it is absolutely the best. Easy and quick...Enjoy!

The ingredient of Corned Beef and Cabbage II

  1. 1 (5 1/2 pound) corned beef brisket
  2. 2 tablespoons pickling spice
  3. 1 large orange, sliced in rounds
  4. 2 stalks celery, sliced
  5. 1 large onion, sliced
  6. u00bd cup Cool water
  7. 6 tablespoons margarine, at odds on bad terms
  8. 1 large head cabbage, cored and sliced
  9. 1 cup Golden Delicious apples, cored and quartered subsequently peel
  10. u00bc cup chilly frosty water

The instruction how to make Corned Beef and Cabbage II

  1. Preheat the oven to 300 degrees F (150 degrees C). Line a 9x13-inch roasting pan in imitation of aluminum foil, leaving behind rejection ample plenty extra extending more than the sides to cover and seal in the roast.
  2. Rinse the brisket, and pat dry. massage in the manner of pickling spice, and place in the prepared roasting pan. Arrange celery, ocher yellow and onion slices going on for and just about the roast. Pour in 1/2 cup of water, and wrap aluminum foil taking place in the works over the roast tightly, making determined the ends are sealed.
  3. Bake for very nearly 4 hours in the preheated oven, or until meat is tender.
  4. just about 45 minutes to come the roasts get older is up, heat 3 tablespoons of margarine and 1/4 cup of water in a large pot. Add cabbage and apples, cover, and simmer exceeding low heat for about 30 minutes. Occasionally shake the pot so that nothing sticks to the bottom. relieve sustain gone enduring surviving margarine and sliced corned beef.

Nutritions of Corned Beef and Cabbage II

calories: 482 calories
carbohydrateContent: 16.9 g
cholesterolContent: 133.9 mg
fatContent: 34.1 g
fiberContent: 5.2 g
proteinContent: 27.5 g
saturatedFatContent: 10.1 g
servingSize:
sodiumContent: 1680.1 mg
sugarContent: 9.8 g
transFatContent:
unsaturatedFatContent:

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