Corned Beef and Cabbage Roasts

Ingredients

• 1 4 lb. corned beef brisket with seasonings
• 4-5 medium potatoes, peeled and halved
• 6 carrots, halved
• 1 medium head of cabbage, cut into 8 wedges

Instructions

Remove corned beef from package and place in a large kettle. Cover with water, bring to a boil and cook 5 minutes.

Remove the residue that will float to the top.

Cover and simmer on low heat for about 4 hours, or until tender when pierced with a fork. Remove corned beef from kettle (keep water) and place on a carving board or platter. Cover with foil to keep warm.

To kettle, add potatoes and carrots. Cook 20 minutes; add cabbage wedges and cook an additional 10 minutes until cabbage is tender.

Slice corned beef, against the grain. Place on large platter; arrange vegetables around beef.

Suggestions

Variation: Corned beef may also be cooked in the oven at 300°F for 4 hours instead of on top of the stove.

Nutritional Information

Nutrition Info per serving:  (1 serving, 8 oz.) 282 calories; 16 g fat (6 g saturated fat; 8 g monounsaturated fat); 84 mg cholesterol; 998 mg sodium; 16 g carbohydrate; 3.73 g fiber; 17 g protein; 3.6 mg niacin; 0.4 mg vitamin B6; 1.4 mcg vitamin B12; 2.1 mg iron; 28.4 mcg selenium; 4.2 mg zinc.