Corned Beef Dinner
|New potatoes||30 Ounce (About 6 Medium Pieces)|
|Corned beef brisket||3 Pound|
|Onions||2 , quartered|
|Water||1 1⁄2 Cup (24 tbs)|
|Cabbage head||1 1⁄2 Pound, cut into 6 wedges (1 Small Head)|
Following the method for baking potatoes cook potatoes 11 to 12 minutes.
Cool, then peel.
Meanwhile, prepare cooking bag according to package directions.
Place corned beef, onion and water in bag.
Set bag in 12x8-inch dish.
Pull bag up around beef.
Close bag with nylon tie or cotton string.
Make 6 (1/2-in.) slits in top of bag.
Cook at HIGH 6 minutes and at LOW 90 minutes, or until beef is tender.
Remove to serving platter.
Let stand, covered, 15 minutes.
Meanwhile, in same dish, arrange cabbage (thick sides toward edge of dish) and potatoes.
Add 1/2 cup cooking liquid.
Cook, covered, with plastic wrap at HIGH 9 to 11 minutes, or until cabbage and potatoes are tender.
Slice corned beef and serve with vegetables.
Calories 429 Calories from Fat 181
% Daily Value*
Total Fat 20 g31%
Saturated Fat 8.1 g40.3%
Trans Fat 0 g
Cholesterol 110 mg36.7%
Sodium 614.7 mg25.6%
Total Carbohydrates 28 g9.4%
Dietary Fiber 5.7 g22.7%
Sugars 5.6 g
Protein 33 g66%
Vitamin A 2.2% Vitamin C 90.3%
Calcium 7.7% Iron 3.5%
*Based on a 2000 Calorie diet