• 2-1/4 lbs. whole corned beef brisket
• 2 lbs. potatoes, peeled
• 4 carrots, peeled
• 1 cabbage, cut in wedges
• 1 cup brown sugar
• 1/4 cup prepared mustard

instructions: Simmer corned beef in a large pot of water 2 hours. Add whole potatoes to boiling water and boil 15 minutes. Add whole carrots to potatoes and boil 10 minutes. Add wedges of cabbage and boil another 20 minutes. Drain. Transfer beef to a baking dish.

Preheat oven to 350°F. Combine brown sugar and mustard in a bowl. Spread over top of corned beef and bake 30 minutes. Slice and serve with vegetables.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 564, fat 25.1g, 40% calories from fat, cholesterol 125mg, protein 28.2g, carbohydrates 58.2g, fiber 6.4g, sugar 33.7g, sodium 1606mg, diet points 12.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.9, Fruit: 0.0, Bread: 1.2, Lean meat: 3.3, Fat: 3.1, Sugar: 1.4, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wine is: Merlot.