Serves: 8
Total Calories: 91
1. Place corned beef in large saucepan or Dutch oven cover with water. Add peppercorns, cloves and bay leaf. Bring to a boil. Reduce heat to low cover and simmer 3 to 3 1/2 hours or until tender.
2. Add potatoes and carrots. Cover simmer 15 minutes. Add cabbage cook 15 minutes or until vegetables are tender. Remove bay leaf.
3. To serve, cut corned beef into pieces. Serve with cooking liquid and vegetables.
TIP:*If corned beef is packaged with spice packet, omit peppercorns, cloves and bay leaf.
Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 440 * Calories from Fat: 210 * % Daily Value: Total Fat: 23 g 35% * Saturated Fat: 8 g 40% * Cholesterol: 120 mg 40% * Sodium: 1400 mg 58% * Total Carbohydrate: 31 g 10% * Dietary Fiber: 6 g 24% * Sugars: 8 g * Protein: 26 g * Vitamin A: 310% * Vitamin C: 60% * Calcium: 8% * Iron: 20% * Dietary Exchanges: 1 1/2 Starch, 2 Vegetable, 2 1/2 Medium-Fat Meat, 2 Fat or 1 1/2 Carbohydrate, 2 Vegetable, 2 1/2 Medium-Fat Meat, 2 Fat
This New England Boiled Dinner recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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