Corned Beef and Cabbage with Red Potatoes
0
Points®
Temps total: 1 h 20 min • Préparation: 25 min • Cuisson: 55 min • Portions: 4 • Difficulté: Facile
Ingrédients
Uncooked lean beef round
16 oz
Table salt
½ tsp(s)
Black pepper
½ tsp(s)
Mustard seed
1 tbsp(s)
Ground cinnamon
½ tsp(s)
Ground ginger
½ tsp(s)
Ground allspice
½ tsp(s)
Coriander seeds
½ tsp(s)
Ground cloves
½ tsp(s)
Bay leaf
2 leaf/leaves
Uncooked red potato
1 pound(s), halved
Carrots
16 baby
Uncooked cabbage (all varieties)
2 pound(s), cut into wedges
Instructions
1
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.
2
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.
3
Thinly slice meat against the grain and serve with vegetables. Pour some reserved cooking liquid over each serving.
4
Serving size: 3 oz meat, 1 1/2 c vegetables and 1/4 c cooking liquid
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