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Old-fashion Corned Beef And Cabbage

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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Main dish, Meats, Vegetables 8 Servings

INGREDIENTS

5 lb Corned-Beef brisket
2 Whole cloves
2 Bay Leaves
8 Medium Potatoes, pared
1 Medium cabbage, cut in wedges
Chopped parsley
1 Clove Garlic
10 Whole black Peppers
8 Medium Carrots, Pared
8 Medium yellow onions, peeled
2 T Butter

INSTRUCTIONS

Wipe corned beef with damp paper towels.  Place in large kettle,  cover
with water.  Add garlic, cloves, black peppercorns, and bay  leaves.
Bring to boiling. Reduce heat; simmer 5 minutes. Skim  surface. Cover
kettle; simmer 3 to 4 hours, or untill corned beef is  fork-tender. Add
carrots, potatoes, and onions during last 25  minutes. Add cabbage
wedges during last 15 minutes.  Cook vegetables  just till tender.
Slice across the grain. Arrange slices on platter  with cabbage. Brush
potatoes with butter, sprinkle with chopped  parsley. Serve along with
rest of vegetables and "Mustard Sauce".  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 774
Calories From Fat: 494
Total Fat: 54.8g
Cholesterol: 160.7mg
Sodium: 3522.2mg
Potassium: 1434.3mg
Carbohydrates: 23.9g
Fiber: 5.1g
Sugar: 4.6g
Protein: 44.3g


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