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Suggest a better descriptionPlace the corned beef in a kettle, add the peppercorns and cold water, cover, bring to a boil and simmer 4 to 5 hours or until the meat is tender, skimming occasionally. Remove meat and keep in warm place. Add the salt pork (in one piece), parsnips, carrots, rutabaga or turnips, onions and potatoes. Cook 30 minutes. Add cabbage wedges during the last 10 or 15 minutes and cook just until tender. Place the meat on platter and surround with the vegetables. Blend parsley with melted butter and spoon over vegetables. Discard salt pork, but save stock for a pot-au-feu or other stew Posted to MM-Recipes Digest V3 #3.TXT Posted to MM-Recipes Digest V4 #008 From: Julie Bertholf
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Serving Size: 1 Serving (727g) | ||
Recipe Makes: 8 | ||
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Calories: 1050 | ||
Calories from Fat: 604 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 67.1g | 89 % | |
Saturated Fat 22.8g | 114 % | |
Monounsaturated Fat 31.5g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 181mg | 56 % | |
Sodium 3923.8mg | 135 % | |
Potassium 2325.5mg | 61 % | |
Total Carbohydrate 62.5g | 18 % | |
Dietary Fiber 13.2g | 53 % | |
Sugars, other 49.4g | ||
Protein 49.8g | 71 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1050
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