FORK -TENDER CORNED BEEF AND CABBAGE

Fork -Tender Corned Beef and Cabbage image

I purchased Grobbel's corn beef brisket with their seasoning package enclosed. For this recipe, I went to their website. The only things I did differently were: 1) Instead of covering with water, I used reserved cabbage stock from the night before. 2) For health reasons, I removed as much of the fat as I could. I've never prepared such a tender and mouth-watering brisket before! My husband enjoyed 3 servings!

Provided by Debaylady

Categories St. Patrick's Day

Time 3h15m

Yield 1 Corned Beef and Cabbage Dish, 6-8 serving(s)

Number Of Ingredients 5

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Ingredients

1 (3 -4 lb) corned beef brisket, flat cut with seasoning package
6 onions, small, peeled, and quartered
6 carrots, medium-sized, peeled and quartered
3 potatoes, peeled and quartered
1 head of cabbage, large, rinsed and cut into wedges

Steps:

Place brisket with contents of seasoning package in a heavy stockpot.
Add enough water to cover.
Bring to a boil and then simmer 2 1/2 - 3 hours.
Add onions, carrots, and potatoes.
Cover and simmer for 20 minutes.
Remove meat from pot; potatoes too, if tender; keep warm.
Add cabbage, bring to a boil; reduce heat and simmer 15 minutes or until vegetables are tender.
Place brisket on serving platter; slice thinly across the grain after allowing it to rest 5-10 minutes.
Add drained cabbage around the brisket.
Distribute the potatoes and carrots evenly atop the cabbage for a pretty presentation.

Nutrition Facts : Calories 758.5, Fat 43.5, SaturatedFat 14.5, Cholesterol 222.1, Sodium 2649.4, Carbohydrate 45.1, Fiber 9.1, Sugar 13.7, Protein 47.1