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New England Boiled Dinner |
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Serves: 8
Print this Recipe
Prep Time: 15 minutes (ready in 4 hours 15 minutes) - Yield: 8 servings
1 (3-pound) corned beef
Water
1 teaspoon peppercorns or 1/4 teaspoon pepper
6 whole cloves
1 bay leaf
6 potatoes, peeled and quartered
6 carrots, halved lengthwise
1 medium head cabbage, cut into 6 wedges
1. Place corned beef in large saucepan or Dutch oven; cover with water. Add peppercorns, cloves and bay leaf. Bring to a boil. Reduce heat to low; cover and simmer 3 to 3 1/2 hours or until tender.
2. Add potatoes and carrots. Cover; simmer 15 minutes. Add cabbage; cook 15 minutes or until vegetables are tender. Remove bay leaf.
3. To serve, cut corned beef into pieces. Serve with cooking liquid and vegetables.
TIP:*If corned beef is packaged with spice packet, omit peppercorns, cloves and bay leaf.
Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 440 * Calories from Fat: 210 * % Daily Value: Total Fat: 23 g 35% * Saturated Fat: 8 g 40% * Cholesterol: 120 mg 40% * Sodium: 1400 mg 58% * Total Carbohydrate: 31 g 10% * Dietary Fiber: 6 g 24% * Sugars: 8 g * Protein: 26 g * Vitamin A: 310% * Vitamin C: 60% * Calcium: 8% * Iron: 20% * Dietary Exchanges: 1 1/2 Starch, 2 Vegetable, 2 1/2 Medium-Fat Meat, 2 Fat or 1 1/2 Carbohydrate, 2 Vegetable, 2 1/2 Medium-Fat Meat, 2 Fat
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Cook's Note: Freezing Meat
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