Place corned beef in deep kettle; cover with water. Simmer one hour; remove scum. Pour off water; cover with fresh water. Add onions, cloves, peppercorns, bay leaves, garlic, carrot and celery. Cover; simmer 3-4 hours or until tender. Cut cabbage into six wedges; place on top of corned beef. Cover; simmer 5-15 min, depending on crispness of cabbage desired. Serve with mustard or horseradish sauce. Serves 6. Posted to EAT-L Digest by Shawn Zehnder Lea
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|Serving Size: 1 Serving (6709g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3758 (56%)|
|Amt Per Serving||% DV|
|Total Fat 417.5g||557 %|
|Saturated Fat 132.3g||662 %|
|Monounsaturated Fat 197.2g|
|Polyunsanturated Fat 17.9g|
|Cholesterol 1469.6mg||452 %|
|Sodium 33911.4mg||1169 %|
|Potassium 15766.5mg||415 %|
|Total Carbohydrate 297.1g||87 %|
|Dietary Fiber 122g||488 %|
|Sugars, other 175.1g|
|Protein 457.4g||653 %|
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Calories per serving: 6655
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