4 lb. Corned beef brisket, rinsed
6 white boiling onions, peeled
4 medium turnips, peeled
6 red boiling potatoes, scrubbed
6 small carrots, peeled and cut into 1-inch pieces
1 lb. white cabbage, cut into wedges

Place corned beef in 6 1/2 qt. Dutch oven; cover with cold water. Bring to a boil; reduce heat and simmer for 2 1/2 to 3 hours or until almost tender. Turn beef once and skim foam if necessary. Add onions and turnips; cook for 30 min. Add potatoes, carrots, and cabbage. Cook for 20 min. or until meat and vegetables are tender. Trim fat from beef; slice. Serve with a mixture of 1/3 C. mustard, 1 T. prepared horseradish, if desired.

Yield: 10 servings
Serving size: 1/10 of cooked corned beef and vegetables.

Calories: 308
Fat: 20g
Fiber: 1.6g