For the spice bag*, cut a double thickness of 100 percent cotton cheesecloth into a 6- or 8-inch square. Place bay leaves,thyme, cloves, and peppercorns in the center of the cheesecloth. Bring up the corners of the cheesecloth and tie them with a clean string Place corned beef in a 4- to 6-quart Dutch oven. Add spice bag and the water to corned beef. Bring to boiling; reduce heat. Cover and simmer for 2 1/2 hours. Add onions, carrots or parsnips, potatoes, and celery to corned beef. Return to boiling. Cover and simmer for 10 minutes. Add cabbage wedges; simmer, covered, about 10 minutes more or till meat and vegetables are tender. Meanwhile, prepare Mustard Glaze. Drain meat and vegetables; discard the spice bag. Slice the corned beef across the grain. Arrange meat and all vegetables on a serving platter. Spoon Mustard Glaze over meat and vegetables. Makes 6 to 8 servings. *Note: If a spice packet is provided with the corned beef, use it instead of the bay leaves, thyme, cloves, and peppercorns. MUSTARD GLAZE: In a medium saucepan combine brown sugar, vinegar, prepared mustard, and garlic powder. Bring to boiling, stirring till sugar dissolves. Cook, uncovered, for 5 minutes. If necessary, beat smooth with whisk or rotary beater. Makes about 1 cup. Recipe by: Meredith Corporation Posted to recipelu-digest Volume 01 Number 336 by James and Susan Kirkland
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|Serving Size: 1 Serving (2710g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 97 (15%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 2890.8mg||100 %|
|Potassium 600.3mg||16 %|
|Total Carbohydrate 130.5g||38 %|
|Dietary Fiber 11.3g||45 %|
|Sugars, other 119.3g|
|Protein 12.2g||17 %|
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Calories per serving: 629
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