Ingredients and Weight:
- Corned beef, 3 lbs
- Cabbage, 1 head (about 2 lbs)
- Potatoes, 1 lb (about 4 potatoes)
- Carrots, 1 lb (about 5 carrots)
- Onion, 1 large (about 12 oz)
- Garlic, 4 cloves (about 1 oz)
- Soy sauce, 1/4 cup
- Brown sugar, 1/4 cup
- Water or beef broth, 1 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large pot or Dutch oven, combine the corned beef, cabbage, potatoes, carrots, onion, garlic, soy sauce, and brown sugar.
- Add enough water or beef broth to cover the ingredients.
- Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 2-3 hours or until the corned beef and vegetables are tender.
- Serve hot with crusty bread or rice.
Nutritional Information:
- Calories: 500 per serving (based on 1/8 of the recipe)
- Fat: 30g
- Protein: 40g
- Carbohydrates: 45g
- Fiber: 10g
Dish Characteristics:
- Savory and flavorful
- Hearty and comforting
- Perfect for a cold weather meal
- Easy to prepare and budget-friendly
User Comments:
- "This recipe is amazing! The meat was so tender and the vegetables were cooked perfectly."
- "My family loved this Filipino version of corned beef and cabbage. It's a great way to introduce them to Filipino cuisine."
- "I've made this dish several times and it always turns out great. It's a great recipe to have on hand for a quick and easy meal."
Special Precautions and Tips:
- If you can't find corned beef, you can substitute brisket.
- To make the dish spicier, add 1-2 teaspoons of chili powder to the pot.
- Serve with a side of rice to soak up all the delicious sauce.
