Directions:
- In a large pot combine meat, spice bag and enough cold water to cover. Bring to a boil, reduce heat and simmer 2 hours. Add vegetables and salt. Simmer 30 minutes more.
- Make horseradish cream: In a small bowl combine sour cream and horseradish; season to taste with salt, pepper and hot pepper sauce.
- To finish, remove corned beef to a carving board and slice against the grain. Transfer to a large, warmed, deep platter. Drain broth and reserve for soup, if desired. Arrange vegetables around meat and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 537.46 Kcal (2250 kJ) | ||
| Calories from fat | 293.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.66g | 50% | |
|---|---|---|---|
| Cholesterol | 115.48mg | 38% | |
| Sodium | 3600.89mg | 150% | |
| Potassium | 1259.09mg | 27% | |
| Total Carbs | 28.52g | 10% | |
| Sugars | 10.36g | 41% | |
| Dietary Fiber | 8.24g | 33% | |
| Protein | 33.26g | 67% | |
| Vitamin C | 121mg | 202% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 4.6mg | 26% | |
| Calcium | 176.9mg | 18% | |
| Amount Per 100 g | |||
| Calories | 103.78 Kcal (435 kJ) | ||
| Calories from fat | 56.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.31g | 50% | |
|---|---|---|---|
| Cholesterol | 22.3mg | 38% | |
| Sodium | 695.29mg | 150% | |
| Potassium | 243.11mg | 27% | |
| Total Carbs | 5.51g | 10% | |
| Sugars | 2g | 41% | |
| Dietary Fiber | 1.59g | 33% | |
| Protein | 6.42g | 67% | |
| Vitamin C | 23.4mg | 202% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 0.9mg | 26% | |
| Calcium | 34.2mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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