Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Parsnip | 1/2 cup (78g) | 55 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Rutabaga | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (3 1/2 lb) corned beef briskets
- 6 small onions
- 4 medium potatoes, peeled and quartered
- 3 medium carrots, peeled and quartered
- 3 medium parsnips, peeled and chunked
- 2 medium rutabagas, peeled and cut in small chunks
- 1 small cabbage, cut in wedges
Directions
1. Place meat in dutch oven.
2. Add spices from pkg if desired
3. Add water to cover meat.
4. Bring to a boil, reduce heat and simmer, covered 2 hours.
5. Add all vegetables EXCEPT cabbage.
6. Cover, return to boiling.
7. Reduce heat and simmer 15 minutes.
8. Add cabbage.
9. Cover; cook for 20 minutes more.
10. Season with salt and pepper.
Category:New England Recipes
Category:New England Meat Dishes