Serves: 6
Total Calories: 728

3 pounds corned beef
1 rib celery
1 teaspoon peppercorn crushed
4 cloves whole
1 bay leaf
1/4 teaspoon red bell pepper crushed
1 clove garlic minced
6 potatoes boiling, pared and quartered
6 carrots halved lengthwise
6 turnips small, halved
6 onions small
1 head cabbage cut into 6 wedges

Place corned beef in large heavy kettle and cover with water. Bring to boil lower heat and simmer for 15 minutes. Skim residue from surface as it rises. Add celery, peppercorns, cloves, bay leaf, red pepper, and garlic. Simmer for 3 to 3 1/2 hours or until beef is tender. Add potatoes and carrots cook for 15 minutes. Remove celery and bay leaf. Cut meat into thin slices arrange on large heated platter with vegetables. Spoon some cooking liquid over meat slices just before serving.

* Use corned beef round, if available, as it has less fat than the brisket.

Nutritional Facts:

Serves: 6
Total Calories: 728
Calories from Fat: 240

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