Corned beef dinner
16 3oz servin
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Corned-beef round;* |
| Water | ||
| 6 | Onions; | |
| 6 | Carrots; | |
| 6 | Parsnips; | |
| 3 | Poatatoes; 4 oz each | |
| 6 | cups | Cabbage |
Directions
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