Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Prune | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 corned beef brisket, about 4 pounds
- 2 cups baby carrots
- 1 cup prunes
- 1 orange, sliced
- 1 medium onion, sliced
- 1 bay leaf
- 1/4 cup brown sugar, packed
- 1 tablespoon orange juice
Directions
Trim excess fat and discard. Cover corned beef with water; soak for about 1 hour. Rinse and pat dry.
Place corned beef on a large piece of heavy duty foil (large enough to wrap the brisket.
Place in a 13x9x2-inch baking or roasting pan.
Top corned beef with carrots, prunes, orange slices, onion slices, and bay leaf.
Seal foil over the brisket. Bake at 350° for 3 1/2 hours.
Combine brown sugar and orange juice. Open foil and brush with mixture. Bake for 30 minutes longer.