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Ingredients
- 1 piece corned beef - (abt 5 lbs)
- Carrots
- Potatoes
- Beets
- Cabbage
- Turnip
- Salt to taste
- Freshly-grnd black pepper to taste
Directions
- Cover corned beef with boiling water and allow 4 to 5 hrs to cook.
- If it is desired to have meat free from the flavor of the vegetables, then each vegetable may be cooked in separate pots, taking water from the pot in that the corned beef is cooking, to flavor them. Carrots and potatoes may be cooked with the meat without leaving a flavor. But the beets, cabbage and turnips will leave a flavor unless cooked separately. Some prefer, though, to cook all five vegetables in one large kettle with the corned beef.
- The cabbage requires about 2 hrs for cooking, and beets about 3 hrs, unless they are new beets, that, of course, are very tender. Cabbage and beets should be served in separate dishes. The other vegetables should be served on a platter with the meat sliced.
- Season vegetables to taste while cooking.
- This recipe goes with "Suet Pudding and Sauce" (see recipe).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1094g | |
| Calories 378 | |
| Calories from Fat 10 | 3% |
| Total Fat 1.19g | 1% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 287mg | 12% |
| Potassium 2448mg | 70% |
| Total Carbs 86.85g | 23% |
| Dietary Fiber 26.5g | 88% |
| Sugars 34.53g | 23% |
| Protein 14.8g | 24% |
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