• 210minutes
  • 587calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (4 to 4 1/2 pounds)

  2. corned beef brisket

  3. 1 medium onion , studded with

  4. 4 whole cloves

  5. 8 cup(s) water

  6. 8 medium (2 1/2 pounds total)

  7. all-purpose potatoes , peeled and each cut in half

  8. 8 carrots , peeled and each cut in half

  9. rutabaga , peeled and cut in half, each half cut into 8 wedges

  10. 1 small (2 pounds)

  11. green cabbage , cut into 8 wedges

  12. 2 tablespoon(s) chopped fresh parsley

  13. Dijon mustard

  14. Bottled white horseradish

Instructions Jump to Ingredients ↑

  1. In 8-quart Dutch oven, place brisket, clove-studded onion, and water and heat to boiling over high heat. With slotted spoon, skim and discard foam from surface. Reduce heat; cover and simmer until brisket is tender, 2 hours 30 minutes to 3 hours.

  2. Add potatoes, carrots, and rutabaga to Dutch oven; heat to boiling over high heat. Reduce heat; cover and simmer until vegetables are tender, about 30 minutes.

  3. With slotted spoon, transfer brisket and vegetables to deep large platter; keep warm.

  4. Heat liquid remaining in Dutch oven to boiling over high heat. Add cabbage; heat to boiling. Cover and boil until cabbage is tender, about 5 minutes.

  5. Slice brisket very thinly across the grain. Transfer sliced meat to platter with vegetables. Place cabbage wedges on platter, sprinkle parsley on vegetables, and serve mustard and horseradish alongside. Makes 8 main-dish servings.

  6. Nutritional information is based on one serving.


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