Corned Beef and Cabbage

Ingredients:
5 pounds corned beef brisket, trimmed
6 cups beef stock
1 small head cabbage (about 1 pound), cut into wedges
1 1/2 cups turnips ( 1/2 pound), cut into large dice
1 1/2 cups pearl onions
Salt, as needed
Black pepper, as needed



Directions:
Cut brisket into two pieces. Place in a deep pot and cover meat with stock. Heat on stove and bring to a boil. Reduce to a simmer and cover. Cook until meat is tender, about 2 1/2 hours.

Add the cabbage, turnips and pearl onions to beef and simmer until the vegetables are cooked, about 35 to 45 minutes. Add salt and pepper to taste. When done, remove meat and let it sit for about 10 minutes before cutting. Serve with vegetables. Makes 8 servings. Per serving: 945 Calories; 10g Carbohydrate; 4g Dietary Fiber; 76g Fat; 51g Protein; 207mg Cholesterol; 1886mg Sodium.

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