Atkins Beef Recipes

Ingredients:

5 lb 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 tbsp melted butter

Instructions:

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

Description:
"You don't have to wait until St. Patrick's Day to enjoy this hearty dish.
In our recipe turnips replace carb-heavy potatoes."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-01-2003 by Joe Comiskey - Mad's Recipe Emporium"

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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.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 6