Corned Beef and Cabbage II

Name: Corned Beef and Cabbage II
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 8
Cuisine: European, Irish
Ingredients: 2 Tbsps pickling spice; 1 large head cabbage, cored and sliced; 2 stalks celery, sliced; 2 kilograms corned beef brisket; 6 Tbsps margarine, divided; 1 large onion, sliced; 1 large orange, sliced in rounds; 237 milliliters Golden Delicious apples, cored and quartered with peel; 59 milliliters cold water; 118 milliliters cold water

Corned Beef and Cabbage II is a gluten free, dairy free, whole 30, and דל פחמימות, recipe with 8 servings. One portion of this dish contains roughly 96g of protein, 111g of fat, and a total of 1500 calories. This recipe covers 58% of your daily requirements of vitamins and minerals. A mixture of margarine, water, pickling spice, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the spice mix you could follow this main course with the Pumpkin Pie Spice Cream Scones as a dessert. It can be enjoyed any time, but it is especially good for st. patrick day. It works well as an expensive main course. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes approximately 4 hours and 15 minutes.

Instructions

Preheat the oven to 300 degrees F (150 degrees C). Line a 9x13 inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in the roast.

Equipment you will use

Aluminum Foil

Roasting Pan

Oven

Rinse the brisket, and pat dry. Rub with pickling spice, and place in the prepared roasting pan. Arrange celery, orange and onion slices on and around the roast.

Ingredients you will need

Celery