Difference between revisions of "Corned Beef Dinner"
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* 6 cups [[cabbage]] | * 6 cups [[cabbage]] | ||
| − | == | + | == Procedures == |
# Cover [[meat]] with cold [[water]] in dutch oven; bring to a boil; drain. | # Cover [[meat]] with cold [[water]] in dutch oven; bring to a boil; drain. | ||
# Add [[water]] to cover; again bring to boil; reduce heat to low. | # Add [[water]] to cover; again bring to boil; reduce heat to low. | ||
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[[Category:Carrot Recipes]] | [[Category:Carrot Recipes]] | ||
[[Category:Corned beef Recipes]] | [[Category:Corned beef Recipes]] | ||
| − | [[Category:Diabetic- | + | [[Category:Diabetic-Friendly Recipes]] |
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
[[Category:Parsnip Recipes]] | [[Category:Parsnip Recipes]] | ||
[[Category:Potato Recipes]] | [[Category:Potato Recipes]] | ||
Latest revision as of 11:23, 15 July 2012
Ingredients
Procedures
- Cover meat with cold water in dutch oven; bring to a boil; drain.
- Add water to cover; again bring to boil; reduce heat to low.
- Cover.
- Cook as until meat is nearly tender (about 3 hours).
- Skimming off as much fat as possible from cooking water; (if you remove meat from broth and refrigerate-or put in freezer, if time short-fat will harden and remove easily 10-15).
- Add vegetables; cook until vegetables from water; drain and trim from meat.
- (about 10-15 minutes).
- Remove vegetables from water; drain and trim fat from meat.
Nutritional information
Food exchange per serving: 1 starch/bread exchange + 2 vegetables exchanges + 3 lean meats exchanges
- cal: 300
