INGREDIENTS

INSTRUCTIONS

Remove outer leaves from cabbage and use to line steamer basket. Put
corned beef on top of leaves in basket and steam 2 1/2 hours.  Cut
cabbage into 6 wedges. Put cabbage and carrots on top of corned  beef
in steamer basket, and steam until corned beef and cabbage are  fork
tender, about 30 minutes.  6 servings. Each serving: 409 calories; 263
mg sodium; 93 mg  cholesterol; 26 grams fat; 16 grams carbohydrates; 28
grams protein;  ~ --[STORY]--  If you make corned beef every year for
St. Patrick's Day, chances are  good that you boil it with the spices
that often come with the meat.  But there's more than one way to cook
corned beef.  Steaming works especially well with a fatty cut of meat
like corned  beef because the steam actually melts the fat, so some of
it drips  off during steaming.  We put a corned beef brisket in a
steamer basket lined with cabbage  leaves. We did not use the spice
packet that came with the corned  beef, or any seasonings in fact; only
the cabbage. Our 3 1/2-pound  brisket took about three hours to cook
tender, but it came out full  of flavor.  When we trimmed the fat off
the top and sliced it, it felt firm but  was tender and juicy. It did
not fall apart and lacked the  stringiness common in boiled beef.
Cabbage wedges and small whole carrots were added in a steamer basket
above the corned beef during the last 30 minutes of cooking, so their
juices would drip down on the meat. The cabbage had an amazing  flavor,
sweet and almost delicate. A few of us tried the cabbage that  had
lined the steaming basket; it was very limp but had acquired a
wonderful flavor from the corned beef juices.  Footer: TASTE (from TV
Food Network) SHOW #TS1G07; hosted by David  Rosengarten.  "ST.
PATRICK'S DAY: Steamed Corned Beef Is Better," By DONNA DEANE, LA
Times Test Kitchen Director, Wednesday, March 11, 1998  >from Pat
Hanneman (Kitpath) 98Mar12, a McBuster production  Recipe by: Donna
Deane, LA Times  Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on  Mar 12, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 528
Calories From Fat: 356
Total Fat: 39.4g
Cholesterol: 142.9mg
Sodium: 3222.9mg
Potassium: 811.1mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: <1g
Protein: 39g