1. In a dutch oven, place the corn beef in with the spice packet. Cover with water. Cook covered for about 50 min per pound or until tender. (Usually I cook it for about 2 1/2 hours)
2. About thirty min before your corned beef is done, add carrots and potatoes. Cover. After 15 min, add cabbage. Cook for another 15 min covered.
3. In a sauce pan, combine broth, mustard and butter. Whisk well. Then combine garlic powder, pepper, and vinegar. Whisk again. If desired, salt to taste.
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|Serving Size: 1 Serving (152g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 27.5mg||1 %|
|Potassium 266.8mg||7 %|
|Total Carbohydrate 9.3g||3 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 5.4g|
|Protein 2.1g||3 %|
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Calories per serving: 40
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