Ingredients

• 1  2- to 2-1/2-pound corned beef brisket
• 1  teaspoon whole black pepper*
• 2  bay leaves*
• 2  medium potatoes, peeled and quartered
• 3  medium carrots, quartered
• 2  medium parsnips or 1 medium rutabaga, peeled and cut into chunks
• 1  medium onion, cut into 6 wedges
• 1  small cabbage, cut into 6 wedges
•   Salt and black pepper (optional)
•   Prepared horseradish or mustard (optional)

Directions

1. Trim fat from meat. Place in a 4- to 6-quart Dutch oven; add juices and spices from package of corned beef. (*Add pepper and bay leaves if your brisket doesn't come with an additional packet of spices.) Add enough water to cover meat. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until almost tender.

2. Add potatoes, carrots, parsnips, and onion to meat. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Add cabbage. Cover and cook for 15 to 20 minutes more or until tender. Discard bay leaves. Thinly slice meat across the grain. Transfer meat and vegetables to a serving platter. If desired, season to taste with salt and black pepper and serve with horseradish or mustard.

3. Makes 6 servings

4. Corned Beef and Cabbage: Prepare as above, except omit the potatoes, carrots, and parsnips.

Per about 3 1/2 ounces beef +1/2 cup vegetables: 279 cal., 18 g total fat (5 g sat. fat), 77 mg chol., 112 mg sodium, 5 g carbo., 2 g fiber, 23 g pro.
Daily Values: 2% vit. A, 82% vit. C, 4% calcium, 17% iron
Exchanges: 1 Vegetable, 3 Medium-Fat Meat, 1/2 Fat