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Corned Beef and Cabbage
5 lb corned brisket of beef
6 peppercorns or packaged pickling spices
1 bay leaf
2 carrots, cut into 2 pieces
4 med trunips, halved
1 onion, peeled and quartered
1 green cabbage, cut into 6 wedges
4 T melted butter
Place corned beef in Dutch oven with water to cover; add peppercorns and bay leaf. cover and bring to boil; reduce heat and simmer 4-5 hours until tender, skimming fat occasionally. during the final hour of simmering, add carrots, turnips and onion. during last 20 minutes, add cabbage. Bruch meat and vegetables with melted butter.
Net Carbs: 10g
Phases: 2-4
Servins: 6
5 lb corned brisket of beef
6 peppercorns or packaged pickling spices
1 bay leaf
2 carrots, cut into 2 pieces
4 med trunips, halved
1 onion, peeled and quartered
1 green cabbage, cut into 6 wedges
4 T melted butter
Place corned beef in Dutch oven with water to cover; add peppercorns and bay leaf. cover and bring to boil; reduce heat and simmer 4-5 hours until tender, skimming fat occasionally. during the final hour of simmering, add carrots, turnips and onion. during last 20 minutes, add cabbage. Bruch meat and vegetables with melted butter.
Net Carbs: 10g
Phases: 2-4
Servins: 6
