Corned Beef With Cabbage And Beets
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | Corned beef, 3-4 pound piece | |
| 2 | Bay leaves | |
| 1 | T | Caraway seeds |
| 5 | Black peppercorns | |
| 3 | Parsnips, peeled and cut | |
| into 3 " pieces | ||
| 5 | Carrots, peeled and cut into | |
| 3" pieces | ||
| 3 | Turnips, peeled and | |
| quartered | ||
| 2 | Onions quartered | |
| 4 | Potatoes, peeled and | |
| quartered | ||
| 1/2 | Head cabbage, cut into | |
| wedges | ||
| 4 | Beets, boiled until tender | |
| peeled and sliced |
INSTRUCTIONS
http://www.foodtv.com/midatl/reclist.htm HOW TO BOIL WATER SHOW#BW8339 In large heavy pot, combine corned beef, bay leaves, caraway seeds and peppercorns. Add water to cover and bring to a boil. Reduce heat and simmer for 2 hours. Remove the meat from the pot and reserve on a plate. Add parsnips, carrots, and turnips and simmer for 20 minutes. If necessary add more water to cover. Add onions and potatoes and simmer for another 20 minutes. Add cabbage and simmer for 10 minutes. Serve the warm, sliced meat with the broth, beets and vegetables. Yield: 6-8 servings Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 19, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 6926
Calories From Fat: 3791
Total Fat: 420.2g
Cholesterol: 1370.9mg
Sodium: 18461.8mg
Potassium: 15022.1mg
Carbohydrates: 387g
Fiber: 97.5g
Sugar: 136.3g
Protein: 398.1g