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Associate.com - Share Your Recipe!

Recipe Name: Corned Beef And Vegetables Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 7

Ingredients:
1 Cured corned beef brisket
3-3/4 pound with spice
Packet
14 Boiling onions, about 3/4
pound
7 Red potatoes, about 1 pound
2 Bay leaves
12 Ounce(s) Amber lager beer
2 Tablespoon(s) Dijon mustard
2 Tablespoon(s) MOLASSES
1 Garlic clove, crushed
1/2 Head green cabbage, cut
into 7 wedges about 1
Directions:
Trim fat from brisket. Place next 4 ingredients int a 4 quart electric
slow cooker; place brisket on top of vegetables. Combine spice packet
from brisket, beer, and next 3 ingredients in a bowl; stir well with a
whisk. Pour mixture over brisket. Cover; cook on low-heat for 8 hours.
Add cabbage; cover, and cook an additional 1 hour or until tender.
Discard bay leaves and cooking liquid. 2. Cut corned beef diagonally
across the grain into thin slices. Serve beef and vegetables with 3
1/2 tablespoons mustard. Yield: 7 servings (serving size: 3 ounces
beef, 2 ounces, 4 carrot pieces, 1 potato, 1 cabbage wedge, and 1 1/2
teaspoons mustard. Selections:3 P/M, 1 FR/V, 1 B. Points: 8. Per
serving: Calories 416 (37% from fat); protein 21 g; fat 17.3 g (sat
5.5 g); carbohydrates 44.4 g; fiber 7 g; cholesterol 83.3 mg; iron 4.5
mg; sodium 1372 mg; calcium 100 mg. To lower fat in corned beef, trim
away all visible fat before cooking. Note that corned beef is
naturally high in sodium due to the curing process. Recipe by: Weight
Watchers Magazine, September/October 1997 Posted to MM-Recipes Digest
by "clair" <clairtex@wans.net> on Aug 7, 1998, converted by MM_Buster
v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 800
Calories From Fat: 417
Total Fat: 46.7g
Cholesterol: 294.4mg
Sodium: 2862.3mg
Potassium: 984.5mg
Carbohydrates: 60.4g
Fiber: 3.2g
Sugar: 10.3g
Protein: 35.4g


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