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New England boiled dinner (corned beef with cabbage, turnips - no potatoes)
Discover a flavorful twist on the classic New England boiled dinner! This low-carb, high-protein version features tender corned beef, accompanied by vibrant cabbage and hearty turnips. With its wholesome ingredients and diabetic-friendly nature, this recipe is a delicious choice for those following the SOZA weightloss program.
Serve the New England boiled dinner hot and fresh.
Pair it with a side of spicy mustard or horseradish for an extra kick.
Enjoy it as a satisfying and nourishing meal on its own.
4 oz (113 g) lean corned beef
1 cup shredded cabbage
1 small turnip, peeled and cut into chunks
1 cup low-sodium beef broth
1 garlic clove, minced
1 bay leaf
1/2 teaspoon black pepper
Fresh parsley for garnish (optional)
In a large pot, bring the beef broth to a boil over medium heat.
Add the corned beef, garlic, bay leaf, and black pepper to the pot. Reduce the heat to low, cover, and let it simmer for 1 hour or until the corned beef is tender.
After 1 hour, add the turnip chunks to the pot and cook for an additional 10 minutes.
Finally, add the shredded cabbage to the pot and cook for another 5 minutes or until the cabbage is tender but still crisp.
Remove the corned beef from the pot and let it rest for a few minutes before slicing it against the grain into thin slices.
Place the sliced corned beef, cabbage, and turnip chunks on a serving plate. Discard the bay leaf.
If desired, garnish with fresh parsley for added flavor.
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