Recipe Details
Ingredients
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1(3 pound)corned beef brisket with spice packet
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2tablespoonsolive oil
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1tablespoonbalsamic vinegar
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1tablespoonspicy brown mustard
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½teaspoonsalt
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½teaspoonground black pepper
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½medium headcabbage, cored and sliced thin
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spicy brown mustard
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12slices sourdough bread, lightly toasted
Cooking Directions
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Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound until tender. Remove meat and let rest 15 minutes. Slice meat across the grain.
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Whisk together olive oil, balsamic vinegar, mustard, salt, and pepper in small bowl. Place the shredded cabbage in a large bowl and pour the dressing over it; toss to coat the cabbage with the dressing.
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Spread a layer of mustard on 6 slices of toasted bread. Place some shredded cabbage and corned beef on each slice and top with remaining slices of bread.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories461 | |
| % Daily Value * | |
| Total Fat 25g |
32% |
| Saturated Fat 7g |
37% |
| Cholesterol 97mg |
32% |
| Sodium 1757mg |
76% |
| Total Carbohydrate 34g |
12% |
| Dietary Fiber 3g |
11% |
| Total Sugars 4g |
|
| Protein 25g |
51% |
| Vitamin C 28mg |
31% |
| Calcium 71mg |
5% |
| Iron 4mg |
23% |
| Potassium 351mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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