In large Dutch oven, place corned beef brisket; add water to cover. Cover tightly and simmer 2 1/2- 3 1/2 hours or until meat is tender. Twenty minutes before serving, bring 1 cup water to a boil in large skillet. Add cabbage and carrots; reduce heat, cover, and simmer 15-20 minutes or until vegetables are crisp-tender. Pour off liquid. Combine margarine with mustard; add mixture to vegetables, tossing lightly to coat. Sprinkle with parsley. Keep warm. On rack of broiler pan, place brisket fat-side up so surface of meat is 3-4 inches from heat. Brush melted jelly over brisket; broil 5 minutes or until brisket is glazed. Carve brisket across grain into thin slices; serve with vegetables. A corned beef brisket will yield three 3 oz. serving of corned beef with 1/2-cup vegetables has 461 calories, 33 g fat, 148 mg cholesterol, and 1,803 mg sodium. Formatted by Mary Wilson (BWVB02B). Posted to JEWISH-FOOD digest V97 #139 by Nancy Berry
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|Serving Size: 1 Serving (1983g)|
|Recipe Makes: 1|
|Calories from Fat: 2150 (68%)|
|Amt Per Serving||% DV|
|Total Fat 238.9g||319 %|
|Saturated Fat 66.7g||334 %|
|Monounsaturated Fat 115g|
|Polyunsanturated Fat 27g|
|Cholesterol 612.4mg||188 %|
|Sodium 15138.1mg||522 %|
|Potassium 4839.5mg||127 %|
|Total Carbohydrate 77.7g||23 %|
|Dietary Fiber 19.2g||77 %|
|Sugars, other 58.5g|
|Protein 176.5g||252 %|
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Calories per serving: 3178
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