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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and cut each of the vegetables. | 2. Put slab of corned beef into a large pot [5-7 quarts] and cover with cold water; bring to a boil. | 3. Reduce heat to medium or medium-low and cook very slowly for 4 hours. | 4. Remove meat. | 5. Bring stock to a boil; add carrots, turnips and onions; cook for 15 minutes on medium heat. | 6. Add potatoes and cook another 15 minutes. | 7. Add cabbage and cook for 15-20 minutes more. | 8. Shred the corned beef [or slice or cube it, as desired] into bite-sized pieces and put it back in with the stock and vegetables. | 9. Heat thoroughly and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	4	lbs	corned	2121.6048	0.0	418.3369	48.7788
carrot	6		quartered	314.88	73.5744	7.1424	1.8432
turnip	2		diced	34.16	7.8446	1.0979999999999999	0.122
onion	8			224.0	52.303999999999995	6.16	0.56
potato	6		quartered	-	-	-	-
cabbage	1		cut	22.25	5.162000000000001	1.1392	0.08900000000000001

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