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Oven-baked Corned Beef Dinner

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CATEGORY CUISINE TAG YIELD
Meats Irish Beef, Seattle tim 10 Servings

INGREDIENTS

5 lb Corned beef brisket
8 Whole new potatoes, washed
well
16 Carrots, peeled
1 Cabbage, cut in small wedges
Horseradish
Fresh parsley sprigs, for
garnish
1/6 by MsRooby@sprintmail.com

INSTRUCTIONS

Place corned beef in a large, flat baking pan or covered roaster. Add
water to a depth of 1/2 inch. Cover with a lid or foil, and place in  a
preheated 300-degree oven for 3 1/2 to 4 hours. Check periodically  to
be sure enough liquid remains in the pan. When corned beef is  done,
pour the liquid into a deep kettle. Add about 3 cups water.  Bring to a
boil. Hold the corned beef in a warm oven, loosely covered  with foil,
while preparing the vegetables. Add potatoes and simmer  until about
half done. Add carrots and cook until just tender. About  10 minutes
before serving, add cabbage wedges and cook until  tender-crisp. Slice
corned beef across the grain and serve on a  platter surrounded by
cabbage wedges. Serve with horseradish. Serve  the potatoes and carrots
in a separate bowl garnished with parsley  sprigs.  From "Classic Irish
Recipes" by Georgina Campbell. MC formatted  Recipe by: Seattle Times
3/12/97 Posted to MC-Recipe Digest V1 #522 by  "Rooby"
<MsRooby@sprintmail.com> on Mar 18, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 486
Calories From Fat: 308
Total Fat: 34.1g
Cholesterol: 122.5mg
Sodium: 2828.2mg
Potassium: 934.9mg
Carbohydrates: 8.7g
Fiber: 2.3g
Sugar: 4g
Protein: 34.1g


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