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Corned Beef and Cabbage

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)377.0362
Energy (kCal)3962.2318
Carbohydrates (g)541.5476
Total fats (g)42.6599
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place corned beef in a large saucepan and cover with cold water. | 2. Add onions, garlic, peppercorns, thyme and bay leaf. | 3. Bring to a boil; reduce heat, cover and simmer for 2 - 2 1/2 hours or until beef is very tender. | 4. After two hours add carrots and potatoes to cooking liquid. | 5. Bring to a boil, reduce head and simmer, uncovered, for 15 minutes. | 6. Add wedges of cabbage and continue cooking for 15 minutes, or until vegetables are tender. | 7. Slice beef, place on serving platter and surround with vegetables, pouring some of the cooking liquid over everything. | 8. Garnish with baby gerkins. | 9. Nice served with whole wheat buns. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 3 lbs corned 1591.2036 0.0 313.7527 36.5841
    garlic clove 2 peeled - - - -
    thyme 1 teaspoon dried 0.8079999999999999 0.1956 0.0445 0.0134
    onion 2 sliced 128.0 29.888 3.52 0.32
    black peppercorn 1 tablespoon - - - -
    bay leaf 1 - - - -
    carrot 6 cut 314.88 73.5744 7.1424 1.8432
    cabbage 1 cut 22.25 5.162000000000001 1.1392 0.08900000000000001
    red potato 6 cut unpeeled 1905.0902 432.7276 51.4374 3.8102

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



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