Corned Beef Dinner

3 pounds / 1.4 kg Corned Beef, trimmed of fat
4 Cups / 1 liter Water
1 Tbsp. / 15 mL Watkins Chicken Soup Base
2 teas. / 10 mL Watkins Garlic Flakes
1 teas. / 5 mL Watkins Cracked Black Pepper
2 Watkins Bay Leaves
8 Small New Potatoes
4 Medium Carrots, peeled and quartered
4 Small Boiling Onions, halved
3 Small Turnips, peeled and cut into eighths
1 Small Head Cabbage, cut into wedges
Watkins Horseradish Mustard

Place corned beef, water, chicken soup base, garlic flakes, cracked pepper and bay leaves in large kettle or Dutch oven; bring mixture to a boil. Cover and reduce heat; simmer for 2-1/2 hours or until meat is tender. Remove meat from kettle and keep warm. Add potatoes, carrots, onions, and turnips to water in kettle; add more water if necessary to cover vegetables. Bring to a boil, then simmer gently for 15 minutes. Add cabbage wedges and continue to simmer for an additional 10 to 15 minutes or until vegetables are tender; remove from water with slotted spoon. To serve, slice meat into thin slices and place on serving platter. Surround meat with vegetables. Serve with Horseradish Mustard. Makes 8 servings.

Nutritional Information Per Serving:
Calories 550g, Protein 34g, Carbohydrates 30g, Sodium 2070mg, Fat 33g, Saturated Fat 11g, Cholesterol 167mg, Dietary Fiber 5g

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