Recipe - Corned Beef And Cabbage Dinner

2 One half pound corned beef brisket*;
(up to 2 1/2)
1 teaspoon Whole black pepper
2 Bay leaves
3 md Carrots; quartered
lengthwise
2 md Parsnips or 1 medium
rutabaga peeled; cut into
chunks
2 md Red onions; cut into wedges
10 New potatoes (1 lb.); (up to
12)
1 small Cabbage; cut into 6
1 Wedges; (1 lb.)

Long, slow cooking tenderizes the brisket, which is the centerpiece of this
hearty, onedish meal.

Trim fat from meat. Place in a 4to 6quart pot; add juices and spices from
package of beef. Add enough water to cover meat. Add pepper and bay leaves.
Bring to boiling; reduce heat. Simmer, covered, about 2 hours or till meat
is almost tender. Add carrots, parsnips or rutabaga, and onions to meat.
Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Scrub
potatoes; halve or quarter. Add potatoes and cabbage to pot. Cover and cook
about 20 minutes more or till vegetables and meat are tender. Discard bay
leaves. Remove meat from pot. Thinly slice meat across the grain. Transfer
meat and vegetables to a serving platter. Makes 6 servings.

*If your brisket comes with an additional packet of spices, add it instead
of the pepper and bay leaves called for in the ingredient list.

Nutrition facts per serving: 319 cal., 15 g total fat (5 g sat. fat), 74 mg
chol., 895 mg sodium, 30 g carbo., 6 g fiber, and 17 g pro. Daily Values:
57% vit. A, 74% vit. C, 5% calcium, and 22% iron.

Recipe by: Better Homes & Gardens March 1997

Posted to MCRecipe Digest by "Megabytes" megabytes@email.msn.com on
Feb 21, 1998