Recipe Category:

Published :  2013 - 07 - 17

Nutritional Information

• Calories: 444.38cal

• Protein: 25.26g

• Fat: 22.36g

• Cholesterol: 112.35mg

• Fiber: 3.85g

• Vitamin A: 1026.00 RE

• Vitamin C: 83.80mg

• Vitamin E: 3.48mg

• Thiamine: 0.26mg

• Riboflavin: 0.36mg

• Niacin: 5.49mg

• Vitamin B6: 0.62mg

• Vit. B12: 0.93mcg

• Folate: 90.35mcg

• Sodium: 1367.88mg

• Calcium: 113.36mg

• Magnesium: 72.90mg

• Potassium: 1165.62mg

• Iron: 3.88mg

• Zinc: 6.11mg

Instructions :   

• Place meat in a Dutch oven. Add water to cover meat. Bring to a boiling; reduce heat and simmer, covered, about 2 hours or until meat is almost tender. 

• Quarter potatoes and carrots; peel and cut parsnips and rutabagas into large chunks; add to pan with onions. 

• Cover and return to boiling. Reduce heat and simmer 15 minutes. Cut cabbage into wedges; add to pan. Cover and cook 15 to 20 minutes more or until meat and vegetables are tender. Transfer meat and vegetables to a platter.

Serves:

Ingredients :

• Corned Beef 3 medium

• Potato raw w/o skin 3 medium

• Carrot 3 medium

• Onion 3 medium

• Parsnips 2-1/4 medium

• Rutabagas 1-1/2 medium

• Cabbage 3/4 , 1 head

Source