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Corned Beef and Cabbage for a Crowd

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)83.5223
Energy (kCal)2687.8478
Carbohydrates (g)617.5026
Total fats (g)7.4402
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash and cut potatoes into quarters. | 2. Peel and cut onions into wedges. | 3. Cut cabbage into wedges. | 4. Place all vegetables into a large roaster oven. | 5. Rinse corned beef and place on top of vegetables. | 6. Sprinkle spice packets included with the corned beef on top. | 7. Pour the beer over the corned beef, being careful to not wash off the spices. | 8. Pour water into the bottom of the roaster. | 9. Set roaster to 300 degrees and cook for 4 - 4 1/2 hours until vegetables are tender. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef brisket 5 -7 corned 0.0 0.0 0.0 0.0
    red potato 5 lbs 1587.5752 360.6064 42.8645 3.1752
    baby carrot 3 lb 476.2726 112.1282 8.709 1.7690000000000001
    yellow onion 2 - - - -
    cabbage 2 heads 624.0 144.768 31.9488 2.496
    guinness stout 2 cans - - - -
    water 1 1/2 cups 0.0 0.0 0.0 0.0

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



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