Corned Beef and Cabbage
n/a
Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 06-01-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 6
You don't have to wait until St. Patrick's Day to enjoy this hearty dish.  In our recipe turnips replace carb-heavy potatoes.
5 pounds corned brisket of beef
6 peppercorns
= (or packaged pickling spices)
1 bay leaf
2 carrots, cut into 2 pieces
4 medium turnips, halved
1 onion, peeled, quartered
1 small medium green cabbage, cut into 6 wedges
4 tablespoons melted butter
Place corned beef in a large Dutch oven with water to cover; add peppercorns and bay leaf.  Cover and bring to a boil; reduce
heat and simmer 4 to 5 hours until tender, skimming fat occasionally.  During the final hour of simmering, add carrots, turnips,
and onion.  During last 20 minutes, add cabbage.
Transfer meat to a cutting board, and thinly slice against the grain.  Arrange on a platter with vegetables.  Brush with butter and
serve with mustard on the side.
This recipe can also be prepared in a crockpot.  Place all ingredients except vegetables in crockpot; cook on Low 8 hours; add
vegetables and cook 1 hour more.
This recipe yields 6 servings.
Carbohydrates: 15 grams
Net Carbs: 10 grams
Fiber: 5 grams
Protein: 58 grams
Fat: 64.5 grams
Calories: 879
Beef, Main Dish
Per Serving (excluding unknown items): 107 Calories; 8g Fat (62.8% calories from fat); 1g Protein; 9g Carbohydrate; 3g Dietary Fiber; 21mg
Cholesterol; 142mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1 1/2 Fat.		   Corned Beef Hash
n/a
Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 06-01-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 4
Wondering what to do with leftover corned beef?  Here's a solution to savor: a delicious, crispy hash made with turnips instead
of potatoes.
3 cups cubed cut-up leftover corned beef
2 cups cubed cold cooked turnips
1/2 cup chopped onion
1/2 cup heavy cream
3 tablespoons vegetable oil or butter
Toss beef and turnips together in a bowl.  Add onion and heavy cream and stir to combine.
Heat oil in a heavy nonstick skillet over medium-low heat 1 minute.  Add beef-turnips mixture and cook until a crust forms, about
10 minutes.  Turn hash and brown other side, about 10 minutes more.  Serve with a poached egg, if desired.
This recipe yields 4 servings.
Carbohydrates: 6.5 grams
Net Carbs: 4.5 grams
Fiber: 2 grams
Protein: 30 grams
Fat: 37 grams
Calories: 479
Beef, Main Dish
Per Serving (excluding unknown items): 110 Calories; 11g Fat (88.0% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 41mg
Cholesterol; 12mg Sodium.  Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.


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