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Traditional Corned Beef and Cabbage

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)102.6578
Energy (kCal)1011.212
Carbohydrates (g)39.8455
Total fats (g)48.5287
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place brisket in 6-quart saucepot or Dutch oven. Cover with about 2 quarts water. Add onion, pickling spice and garlic; cover. | 2. Bring just to boil; reduce heat to low and simmer 2 hours (DO NOT BOIL). | 3. Add potatoes and carrots; simmer 30 minutes longer. | 4. Add cabbage; simmer 15 minutes longer. Remove brisket and vegetables from saucepot. | 5. Slice brisket across the grain. | 6. Mix butter and parsley; brush on vegetables. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef brisket 1 corned trimmed 703.08 0.0 93.9859 33.4303
    onion 1 quartered 28.0 6.537999999999999 0.77 0.07
    mccormick 2 tablespoons mixed - - - -
    garlic 1 teaspoon minced 4.172 0.9257 0.1781 0.013999999999999999
    red potato 8 - - - -
    carrot 2 cups peeled cut 104.96 24.5248 2.3808 0.6144
    head cabbage 1 cored cut - - - -
    butter 2 tablespoons melted 171.0 7.857 5.343 14.4
    parsley flake 1 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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