|2||1/2 lb corned beef brisket*; (up to 2 1/2)|
|1 teaspoon||Whole black pepper|
|3 mediums||Carrots; quartered lengthwise|
|2 mediums||Parsnips or 1 medium rutabaga peeled; cut into chunks|
|2 mediums||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, one-dish meal.
Trim fat from meat. Place in a 4-to 6-quart 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 MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Feb 21, 1998
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