2-2 1/2 lb. corned beef brisket
1 tsp. whole black peppercorns
2 bay leaves
2 medium potatoes, peeled & quartered
2 medium carrots, quartered
2 medium parsnips or 1 medium rutabaga, peeled & cut into chunks
1 medium onion, cut into wedges
1 small cabbage, cut into 6 wedges
Prepared horseradish, opt
Prepared mustard, opt
Trim fat from meat. Place in a Dutch oven
add juices & pieces from package. Add water to cover the meat, then add peppers & bay leaves. Bring to a boil, then reduce heat. Cover & simmer about 2 hours or until almost tender. Add vegetables. Return to boil, then reduce heat. Cover & simmer 10 minutes
add cabbage. Cover & cook for 15 minutes more or until tender. Discard bay leaves, then slice meat across the grain. Serve with horseradish & mustard. 425 cal, 16 g fat, 135 mg chol, 132 mg sod
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