4 lb Corned-beef round;*

           Water
      6    Onions;

      6    Carrots;

      6    Parsnips;

      3    Poatatoes; 4 oz each

      6 c  Cabbage

  Cover meat with cold water in Dutch oven; bring to a boil; drain.
   Add water to cover; again bring to boil; reduce heat to low.  Cover.
  Cook as until meat is nearly tender (about 3 hours). skimming off as
  much fat as possible from cooking water; (If you remove meat from
  broth and refrigerate-or put in freezer, if time short-fat will
  harden and remove easily 10-15.)  Add vegetables; cook until
  vegetables from water; drain and trim from meat. (about 10-15
  minutes).  Remove vegetables from water; drain and trim fat from meat.
  Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 2 VEGETABLES
  EXCHANGES + 3 LEAN MEATS EXCHANGES   CAL: 300
  Source: Recipes for Diabetics by Billie Little
  Brought to you and yours via Nancy O'Brion and her Meal-Master