Dinty Moore Sandwich History Food

DINTY MOORE'S FAMOUS CORNED BEEF AND CABBAGE

Dinty Moore's Famous Corned Beef and Cabbage image

A delicious, old-timey recipe. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.

Provided by Molly53

Categories Meat

Time 3h50m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

3 lbs corned beef
1 head cabbage, quartered
1/3 cup granulated sugar
1/2 lb fat salt pork (Bacon may be substituted if salt pork unavailable)
8 hot boiled potatoes

Steps:

Cover corned beef with cold water and simmer for 3 1/2 hours, skimming the fat frequently.
Add fresh boiling water as often as necessary to keep the beef covered.
Fifteen minutes before the meat is done add the granulated sugar.
Allow the beef to cool in the water in which it was boiled.
Remove grease when liquid has cooled.
Boil cabbage with salt pork for 15 minutes.
Place the corned beef on a platter, and surround it with pieces of cabbage and boiled potatoes.
Serve hot.

Nutrition Facts : Calories 867.7, Fat 43.5, SaturatedFat 14.5, Cholesterol 222.5, Sodium 2618.5, Carbohydrate 70.2, Fiber 9.7, Sugar 18.7, Protein 49.2

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