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Corned Beef And Cabbage Dinner

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats		Beef	1	Servings

INGREDIENTS

2		1/2 lb corned beef brisket*
		up to 2 1/2
1	t	Whole black pepper
2		Bay leaves
3		Carrots, quartered
		lengthwise
2		Parsnips or 1 medium
		rutabaga peeled cut into
		chunks
2		Red onions, cut into wedges
10		New potatoes, 1 lb. up to
		12
1		Cabbage, cut into 6
1		Wedges, 1 lb.

INSTRUCTIONS

Long, slow cooking tenderizes the brisket, which is the centerpiece  of
this hearty, one-dish meal.  Trim fat from meat. Place in a 4-to
6-quart pot; add juices and  spices from package of beef. Add enough
water to cover meat. Add  pepper and bay leaves. Bring to boiling;
reduce heat. Simmer,  covered, about 2 hours or till meat is almost
tender. Add carrots,  parsnips or rutabaga, and onions to meat. Return
to boiling; reduce  heat. Simmer, covered, for 10 minutes. Scrub
potatoes; halve or  quarter. Add potatoes and cabbage to pot. Cover and
cook about 20  minutes more or till vegetables and meat are tender.
Discard bay  leaves. Remove meat from pot. Thinly slice meat across the
grain.  Transfer meat and vegetables to a serving platter. Makes 6
servings.  *If your brisket comes with an additional packet of spices,
add it  instead of the pepper and bay leaves called for in the
ingredient  list.  Nutrition facts per serving: 319 cal., 15 g total
fat (5 g sat. fat),  74 mg chol., 895 mg sodium, 30 g carbo., 6 g
fiber, and 17 g pro.  Daily Values: 57% vit. A, 74% vit. C, 5% calcium,
and 22% iron.  Recipe by: Better Homes & Gardens March 1997  Posted to
MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com>  on Feb 21,
1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 5470 Calories From Fat: 3669 Total Fat: 406g Cholesterol: 1469.7mg Sodium: 33248.6mg Potassium: 8698mg Carbohydrates: 22.9g Fiber: 5.7g Sugar: 8.7g Protein: 401.5g