Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Parsnip | 1/2 cup (78g) | 55 |
| Beet | 1/2 cup (85g) | 35 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
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
- 3-4 lbs. corned beef
- 3-4 lbs. pork
- half of a cabbage
- turnips
- carrots
- parsnips
- beets
- potatoes
Directions
At a point 4-5 hours before dinner is to be served, begin boiling 6 quarts of water on the stove or crock-pot. Add the corned beef and the pork to this.
Peel and slice beets and boil them in a separate pot during the same time frame.
Prepare other vegetables: peel and slice the turnips, carrots, parsnips, and potatoes.
After the pork has cooked for two hours remove it alone from the pot; continue cooking the corned beef. Add the cabbage to the pot at this point.
An hour before serving time add the turnip.
Thirty minutes before serving time add the remaining vegetables.
After serving prepare soup and hash from left-overs as described below.