Corned beef

Mandi_Rush
Mandi_Rush Posts: 9 Member
in Food and Nutrition
Tonight my husband has requested the family favourite of corned beef. (silverside)
To cook this I usually put it in the slow cooker in water with beef stock, brown sugar and other various seasonings.
The silverside will absorb the taste of course and as I am not going to drink the water, how to I add this one into my dinner?
Is this one of those things I should just ‘guess’ as such?

Replies

  • neanderthin
    neanderthin Posts: 10,759 Member
    To be safe, just add up all calories concerned then divide among the portions served. Cheers
  • kshama2001
    kshama2001 Posts: 28,055 Member
    This is what I use for US corned beef: "Beef, cured, corned beef, brisket, cooked"

    Presumably the cabbage has more calories due to absorbing fat rendered out of the beef, but since I only have this once per year, on St. Patrick's Day - it's on sale that time of year - I don't worry about it.

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