Your personal chef Vince Guccione's recipe for Corned Beef and Cabbage: Just in time for St. Patrick's Day!
Note: This price is based upon a Corned Beef that is 3.75 Lbs $14 Divided by 2 servings.
APPROXIMATE NUTRITION VALUE: 500 Calories per Serving (4 Oz. of Beef)
FAT: 150 Calories
PROTEIN: 210 Calories
CARBS. 140 Calories
COST: Less than $8.00 for Two (2) servings
WHAT YOU WILL NEED TO PREPARE THIS DISH:
3-4 Lbs. Corned Beef
1 Lb. Baby Red Potatoes
1 Bunch Fresh Carrots (With the Green Attached)
1 Napa Cabbage, Cut into 4 Wedges and "Picked"
½ Regular Cabbage, Cut into 4 Wedges
1 Brown Onion, Cut into 4 Wedges
Optional: Asparagus, Tomatoes, Snow Peas, Purple Onions
1) Always buy carrots that still have the green roots attached. They're much sweeter and fresher. Stay away from baby carrots!
2) Cut the ends of off the potatoes. Do not peel them. Boil in hot water 5-8 minutes.
3) Cut cabbage in wedges. Hold together with a toothpick. Do not overcook. They will stay green and tasty.
4) Boil the corned beef for a minimum of 3 hours.
Use your imagination when plating! Don't just pile everything on top of each other.
Remember: we eat with our eyes first. Pour corned beef water over veggies to keep fresh. Notice the use of color-contras and au jus (which is French for "with [its own] juice). Also remember to slice the corned beef across the grain.
