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1.0 – 1 reviews • Beef
| Level: |
Easy |
| Total: |
3 hr 20 min |
| Prep: |
20 min |
| Cook: |
3 hr |
| Yield: |
6 to 8 servings |
Ingredients
- 3 pounds lean corned beef, rolled and tied
- 1 bay leaf
- 1/2 teaspoon black peppercorns
- 1 onion, sliced
Instructions
- Thoroughly rinse the corned beef under cold running water to remove surface salt. Place it in a 6 quart casserole. Add enough water to cover by an inch, and add bay leaf, peppercorns and onion. Bring to a boil over high heat, skimming off the foam and grayish matter as it rises to the surface. Cook for 2 1/2 to 3 hours or until the corned beef is tender when pierced with a fork. To reheat storebought cornedbeef wrap corned beef in foil and heat for about half an hour in a 325 degree oven until heated through.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
344 |
| Total Fat |
25 g |
| Saturated Fat |
8 g |
| Carbohydrates |
2 g |
| Dietary Fiber |
0 g |
| Sugar |
1 g |
| Protein |
25 g |
| Cholesterol |
92 mg |
| Sodium |
2071 mg |
