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4 lb. Corned beef brisket, rinsed\n6 white boiling onions, peeled
\n4 medium turnips, peeled
\n6 red boiling potatoes, scrubbed
\n6 small carrots, peeled and cut into 1-inch pieces
\n1 lb. white cabbage, cut into wedges<\/p>\n
4 lb. Corned beef brisket, rinsed
\n6 white boiling onions, peeled
\n4 medium turnips, peeled
\n6 red boiling potatoes, scrubbed
\n6 small carrots, peeled and cut into 1-inch pieces
\n1 lb. white cabbage, cut into wedges<\/p>\n
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.<\/p>\n
Yield: 10 servings
\nServing size: 1\/10 of cooked corned beef and vegetables.<\/p>\n
Calories: 308
\nFat: 20g
\nFiber: 1.6g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n