Corned Beef and Cabbage

Servings: 4 • Serving Size: 4 oz meat, 1/4 vegetables • Calories: 280 •

  • 2.75 lbs corned beef brisket in brine, fat trimmed off
  • 1 cup baby carrots, peeled
  • 1 small head cabbage, cut into 4 wedges
  • 2 pounds red potatoes, chopped
  • 2 bay leaves

In a large pot, place brisket, bay leaves and enough water to cover. Simmer, covered for about an hour per pound. When meat is tender add carrots. Boil for about 10 minutes, then add potatoes and cabbage. Cook another 15- 20 minutes, until tender.

Remove the meat and place on a cutting board. Slice the meat across the grain into thin slices. Serve with vegetables and ladle some broth on top. Serve with Horseradish Cream:

Horseradish Cream
Servings: 5 • Serving Size: 1 tbsp • Calories: 12 •

  • 1 tbsp prepared grated horseradish
  • 1/4 cup fat free sour cream
  • 1/4 tsp dijon mustard
  • salt and pepper
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