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Step 4 – Slice and Serve
Remove the corned beef to a cutting board. Let it rest about 5 minutes.
Trim away the fat if desired (some prefer leaving a little for flavor).
Slice the meat against the grain into ¼-inch thick slices.
Use a slotted spoon to transfer the vegetables to a platter.
Serve warm.
Recipe Tips
Leave the Fat: Cook the beef fat side up to keep it moist and flavorful.
Use the Spice Packet: It adds traditional flavor with peppercorns, mustard seeds, coriander, anise, and bay leaves.
Choose Waxy Potatoes: Use small red or baby yellow potatoes. Avoid russet potatoes, as they break down during cooking.
Peel the Carrots: It makes their color more vibrant.
Slice Against the Grain: This keeps slices tender and intact.
Storage and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the microwave at 50% power in 1-minute increments.
You can freeze the beef, carrots, and potatoes for up to 2 months. Avoid freezing the cabbage, as it becomes mushy.
Nutritional Information (Per Serving)
Calories: 582 kcal
Carbohydrates: 63 g
Protein: 32 g
Fat: 23 g
Saturated Fat: 7 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 11 g
Cholesterol: 82 mg
Sodium: 2,150 mg
Potassium: 2,466 mg
Fiber: 9 g
Sugar: 9 g
Vitamin A: 3,495 IU
Vitamin C: 101 mg
Calcium: 87 mg
Iron: 6 mg
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