The recipe Corned Beef and Cabbage is ready in approximately 45 minutes and is definitely a tremendous gluten free option for lovers of European food. For $6.07 per serving, you get a main course that serves 6. One serving contains 1102 calories, 69g of protein, and 59g of fat. It is perfect for st. patrick day. A mixture of bay leaves, corned-beef brisket, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the peppers you could follow this main course with the Dr. Pepper Cake with Flour Cooked Frosting as a dessert. Only a few people made this recipe, and 1 would say it hit the spot. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is excellent. Similar recipes include Corned Beef and Cabbage, Corned Beef And Cabbage, and Corned Beef and Cabbage.
Corned Beef and Cabbage Instructions
Wipe corned beef with damp paper towels. Place in large pan, cover with water. Add garlic, cloves, black peppercorns, and bay leaves. Bring to boil. Reduce heat; simmer 5 minutes. Skim surface and cover pan; simmer 3 to 4 hours, or until corned beef is fork-tender. Add carrots, potatoes, and onions during last 25 minutes. Add cabbage wedges during last 15 minutes. Cook vegetables just till tender. Slice across the grain. Arrange slices on platte
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