St. Patty's Fiber: Corned Beef and Cabbage

Servings: 15

Ingredients:

• 1 pound kosher salt
• 2 gallons water, divided
• 8 pounds beef brisket
• 6 bay leaves
• 8 black peppercorns
• 1 onion, chopped
• 1 medium head cabbage, quartered
• 1 pound carrots, sliced
• 1 turnip, chopped
• 1 teaspoon chopped fresh cilantro
• 8 potatoes - peeled and cubed

Preparation:
1. In a large stainless steel or cast iron pot, combine the salt, water and brisket. Cover and let sit for 7 days in the refrigerator. (Note: brisket must be completely submerged, so double the salt and water if necessary.)

2. After 7 days, drain the brine and add 1 gallon fresh water, bay leaves and peppercorns. Bring to a boil, reduce heat to low/medium low, and simmer for 3 to 3 1/2 hours.

3. During the last 45 minutes of cooking, add the onion, cabbage, carrots, turnip, cilantro, and potatoes. Continue simmering until all vegetables are tender.

Values per serving:
Calories: 869, Total Fat: 64.5g
Fiber: 5.5 g