Portion Size: 3 oz., 1/4 c. cabbage, 1/4 c. carrots and ½ c. potatoes

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 pounds corned beef, marinated	Trim all visible fat
1 small head of cabbage,	Washed, trimmed and cut into wedges
8 medium potatoes, pared	Washed, peeled and cut up
4 carrots, peeled	Washed, peeled and cut up
1/2 Cup diced onion	Washed, peeled and diced

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large pot cover corned beef with water.
2	Bring to boil.
3	Cover and simmer for 2 to 3 hours.
4	Add potatoes, carrots, onions, and cabbage.
5	Simmer 30 minutes more or until vegetables are tender.	Cook until internal temperature reaches 165 F degrees for 15 seconds
6	Cut corned beef very thin diagonally across the grain.
	*** This may also be cooked in a crock pot 8 to 10 hours on low or 6 to 8 hour on high heat