Yield: 16 3oz servin
Measure | Ingredient |
---|---|
4 pounds | Corned-beef round;* |
\N \N | Water |
6 \N | Onions; |
6 \N | Carrots; |
6 \N | Parsnips; |
3 \N | Poatatoes; 4 oz each |
6 cups | Cabbage |
Cover meat with cold water in Dutch oven; bring to a boil; drain.
Add water to cover; again bring to boil; reduce heat to low. Cover.
Cook as until meat is nearly tender (about 3 hours). skimming off as much fat as possible from cooking water; (If you remove meat from broth and refrigerate-or put in freezer, if time short-fat will harden and remove easily 10-15.) Add vegetables; cook until vegetables from water; drain and trim from meat. (about 10-15 minutes). Remove vegetables from water; drain and trim fat from meat.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 2 VEGETABLES EXCHANGES + 3 LEAN MEATS EXCHANGES CAL: 300 Source: Recipes for Diabetics by Billie Little Brought to you and yours via Nancy O'Brion and her Meal-Master