From cookbook author Diane Rossen Worthington.
4 to 5 pounds corned beef
4 carrots, peeled and cut into 2-inch chunks
3 parsnips, peeled and cut into 2-inch chunks
6 small red skinned potatoes, unpeeled
1 large green cabbage, quartered or cut into wedges
Place the corned beef in water to cover along with the pickling spices included in the package of meat. Cover the pot, bring to a boil, reduce heat and simmer 3 to 4 hours or until tender, skimming occasionally.
During the last hour, add the carrots, parsnips and potatoes and cover again. During the last 15 minutes, add the cabbage. Cook until all the vegetables are fork tender.
Place the corned beef on a cutting board and carve 1/2 -inch pieces by slicing across the grain.
Transfer the meat and vegetables to a platter, spoon over some of the juice and serve immediately. Accompany with mustard and creamed horseradish.
Reserve enough corned beef to make 3 cubed cups and 1/4 wedge of cabbage for the hash.
Serves 4 with left overs.
Per serving: 1,197 calories; 72 g fat (24 g saturated fat; 54 percent calories from fat); 58 g carbohydrates; 371 mg cholesterol; 4,377 mg sodium; 77 g protein; 14 g fiber.
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