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Nutrition Facts
Serving Size 381 g
(Approx. 8 Servings)
Amount Per Serving
Calories 480 Calories From Fat 240
% Daily Value*
Total Fat 27 g 42%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 140 mg 47%
Sodium 1440 mg 60%
Total Carbohydrate 27 g 9%
Dietary Fiber 5 g 20%
Sugars 7 g
Protein 29 g
Vitamin A 80% Iron 20%
Vitamin C 130% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Corned Beef And Cabbage

Prep Time
10 minutes
Cook Time
3 hours
Total Time
3 h 10 m
8  People


Recipe makes 8 Servings

2 1/2 Lb H-E-B Premium Corned Beef
1 green cabbage, head
1 1/2 Lb red potatoes, size C
3 medium carrots
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Remove brisket from packaging. Place in a 6-quart stockpot or Dutch oven, fat-side up.
Add enough water to just cover roast.
Sprinkle contents of seasoning packet into water. Cover and bring to a boil over medium-high heat.
Reduce heat to low and simmer 2 1/2 hours.
Meanwhile, remove outer leaves from cabbage and discard. Cut cabbage into quarters and remove core; cut each quarter into 2 or 3 wedges.
Scrub potatoes and cut in half.
Scrub carrots and cut into 1-inch pieces.
After brisket cooks 2 1/2 hours, add potatoes and carrots and lay cabbage over top. Bring water to a boil over medium-high heat; reduce heat to low and simmer 30 minutes.
Transfer vegetables to a bowl or platter and cover to keep warm.
Test roast tenderness. Cook 15-30 additional minutes or until fork-tender.
Transfer roast to a cutting board.
Carve across the grain into 1/4-inch thick slices and serve.



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