Eye of Round Corned Beef Recipe

Ingredients:

• 1 eye of round corned beef (3-4 pounds)
• 2 cups water
• 1 cup beef broth
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons pickling spices
• 1 teaspoon whole peppercorns
• 4 medium-sized carrots, peeled and cut into chunks
• 4 medium-sized potatoes, peeled and quartered
• 1 small head of cabbage, cut into wedges

Instructions:

1. In a large pot, add the water, beef broth, onion, garlic, pickling spices, and peppercorns. Mix well.
2. Place the eye of round corned beef in the pot, making sure it is fully submerged in the liquid.
3. Bring the pot to a boil, then reduce the heat to low and cover with a lid. Let it simmer for 2 hours.
4. Add the carrots, potatoes, and cabbage to the pot. Continue simmering for another 30 minutes or until the vegetables are tender.
5. Remove the eye of round corned beef from the pot and let it rest for a few minutes before slicing.
6. Serve the sliced corned beef with the vegetables and some of the cooking liquid as a sauce.

Preparation Time:

10 minutes

Cooking Time:

2 hours 30 minutes

Total Time:

2 hours 40 minutes

Servings:

6-8 servings

Nutritional Value:

Per serving:

• Calories: 350
• Total Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 100mg
• Sodium: 1000mg
• Total Carbohydrate: 25g
• Dietary Fiber: 4g
• Sugar: 6g
• Protein: 30g

FAQ:

Can I use a different cut of beef for this recipe?

While eye of round corned beef is recommended for this specific recipe, you can use other cuts of corned beef such as brisket if desired. Cooking times and instructions may vary slightly depending on the cut of beef.

Can I make this recipe in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Simply follow the instructions for prepping the ingredients, then place them in a slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.