DINTY MOORE'S FAMOUS CORNED BEEF AND CABBAGE
A delicious, old-timey recipe. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.
Provided by Molly53
Categories Meat
Time 3h50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cover corned beef with cold water and simmer for 3 1/2 hours, skimming the fat frequently.
- Add fresh boiling water as often as necessary to keep the beef covered.
- Fifteen minutes before the meat is done add the granulated sugar.
- Allow the beef to cool in the water in which it was boiled.
- Remove grease when liquid has cooled.
- Boil cabbage with salt pork for 15 minutes.
- Place the corned beef on a platter, and surround it with pieces of cabbage and boiled potatoes.
- Serve hot.
Nutrition Facts : Calories 867.7, Fat 43.5, SaturatedFat 14.5, Cholesterol 222.5, Sodium 2618.5, Carbohydrate 70.2, Fiber 9.7, Sugar 18.7, Protein 49.2
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