Corned beef and cabbage with red potatoes
Uncooked lean beef round
Uncooked red potato(es)
1 pound(s), halved
Uncooked cabbage (all varieties)
2 pound(s), cut into wedges
- Coat beef all over with salt and pepper and place in a large stockpot; pour over enough water to cover. Add seasonings and bay leaves, stir to coat, and set pan over high heat. Bring to a boil. Reduce heat to medium-low, cover and simmer 40 minutes.
- Add potatoes, carrots and cabbage and return to a boil. Reduce heat to medium, partially cover and boil, until vegetables and beef are fork-tender, about 10 minutes. Drain water from meat and vegetables, reserving 1 cup of liquid; discard bay leaves.
- Thinly slice meat against the grain and serve with vegetables. Pour some reserved cooking liquid over each serving.
- Serving size: 3 oz meat, 1 1/2 c vegetables and 1/4 c cooking liquid