Corned Beef and Cabbage
2 pounds corned beef brisket — *see Note
1 teaspoon whole black peppercorn
2 bay leaves
3 medium carrots — quartered lengthwise
2 medium parsnips — peeled and chunked
2 medium red onions — cut into wedges
1 pound new potatoes
1 pound cabbage — cut into 6 wedges
Trim fat from meat. Place in a 4-to 6-quart pot; add juices and spices from package of beef. Add enough water to cover meat. Add pepper and bay leaves. Bring to boiling; reduce heat.
Simmer, covered, about 2 hours or till meat is almost tender. Add carrots, parsnips or rutabaga, and onions to meat. Return to boiling; reduce heat.
Simmer, covered, for 10 minutes. Scrub potatoes; halve or quarter.
Add potatoes and cabbage to pot. Cover and cook about 20 minutes more or till vegetables and meat are tender. Discard bay leaves.
Remove meat from pot. Thinly slice meat across the grain.
Transfer meat and vegetables to a serving platter.
*Note: If your brisket comes with an additional packet of spices, add it instead of the pepper and bay leaves called for in the ingredient list
Serving Size : 6 – 6 pt. per serving
Per serving (in magazine): 319 calories, 15g fat (5g saturated fat), 6g fiber