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Corned Beef & Cabbage
2-1/4 lb.. lean corned beef brisket
3 quarts boiling water
1/4 cup granulated sugar
3 dried bay leaves |
1 large clove fresh garlic
3 yellow turnips, peeled, thickly sliced
3 parsnips, scraped & thickly sliced
1 small to medium head of cabbage |
Wash the corned beef in cold water and soak it for 30
minutes, if it is very salty. Place beef in a 5 quart pot or Dutch oven
and add boiling water. Add the sugar, bay leaves and garlic. Cover and
simmer 1 hour per pound, or until meat is tender. Peel the turnips and
parsnips and add to the meat. Cook for about 15 minutes or until tender
to the fork.
Core the cabbage and cut into 6 wedges. Place in a separate
cooking pot. Dip 2 cups of the corned beef cooking liquor from the pot
and combine with enough water to just cover the cabbage. Cook cabbage over
medium heat just until tender, about 15 minutes. Remove brisket to a serving
platter; slice thinly across the grain. Drain vegetables, discarding bay
leaves, and serve with brisket.
Nutritional info. per serving: 280 Cal; 16 gm Total Fat;
19 gm Carbohydrate; 55 mg Cholesterol; 156 mg Sodium; 17 gm Protein; 4
gm Dietary Fiber
Exchanges: 2 High Fat Meat; 2-1/2 Veg.; 2 Fat.
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