Corned Beef And Cabbage
Corned Beef And Cabbage
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| Serves | 10 |
| Prep time | 20 minutes |
| Cook time | 3 hours |
| Total time | 3 hours, 20 minutes |
| Dietary | Diabetic, Gluten Free |
| Meal type | Dinner, Lunch |
| Website | Primal Primos |
Ingredients
- 3lb corned beef brisket with spice packet
- 3 Medium parsnips (peeled and chopped)
- 3 Medium turnips (peeled and chopped)
- 2 Medium white sweet potatoes (peeled and cubed)
- 4 Large carrots (peeled and chopped)
- 1 head cabbage (cut into wedges)
Directions
| Step 1 | Using a large pot, Dutch oven or slow cooker (best option), add the corned beef brisket, spice packet and cover with enough water to come about an inch about the brisket. |
| Step 2 | Cover pot and bring to a boil, then reduce to a simmer and allow to cook for about 50 minutes per pound. In a slow cooker, you can set it in the morning and allow to cook all day. |
| Step 3 | For the last 15-20 minutes of cooking, add parsnips, turnips, carrots, cabbage and cook for about 15 minutes or until vegetables are tender. |
| Step 4 | Meat should shred easily with a fork. If you choose to slice it, cut against the gran to preserve tenderness |