| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
New England |
Main dishes, Meat, Beef, Brisket, Cabbage |
6 |
To 8 |
INGREDIENTS
| 3 |
lb |
Corned beef |
| 1 |
ts |
Peppercorns or 1/4 tsp. ground black pepper |
| 6 |
|
Whole cloves |
| 1 |
|
Bay leaf |
| 6 |
|
Potatoes; peeled and quartered |
| 6 |
|
Carrots; halved lengthwise |
| 1 |
md |
Head cabbage; cut into 6 wedges |
INSTRUCTIONS
In large saucepan, cover corned beef with water. Add peppercorns, cloves
and bay leaf. Simmer covered, 3 to 3-1/2 hours or until tender. Add
potatoes and carrots. Simmer covered, 15 minutes longer. Add cabbage, cook
15 minutes or until vegetables are tender. Remove bay leaf. Slice meat
across the grain. Serve with cooking liquid and vegetables.
Serving Size: 1/8 of recipe; 529 calories; 30 g protein; 24 g carbohy-
drate; 35 g fat; 2022 mg sodium; 773 mg potassium.
Percent U.S. RDA Per Serving: Protein, 45%; Vitamin A, 121%; Vitamin C,
68%; Thiamin, 11%; Riboflavin, 16%; Niacin, 17%; Calcium, 7%; Iron, 25%.
TIP: If corned beef is packaged with spice packet, omit peppercorns, cloves
and bay leaf. Recipe by "Pillsbury Kitchens' Family Cookbook," c. 1979
Posted to TNT Recipes Digest by "Michael G. Sooter" <msooter@llion.org> on
Feb 23, 1998
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