Corned beef and cabbage with red potatoes
8
Points®
Total time: 1 hr 20 min • Prep: 25 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
This Irish favorite is fantastic made with lean beef round simmered in a richly-flavored broth. It's a delicious St. Patrick's Day meal but perfect for a hearty dinner anytime. For an added burst of color, swap in red cabbage for the green. You can also use rainbow carrots.
Ingredients
Uncooked lean beef round
16 oz
Table salt
0.5 tsp
Black pepper
0.5 tsp
Mustard seed
1 Tbsp
Ground cinnamon
0.5 tsp
Ground ginger
0.5 tsp
Ground allspice
0.5 tsp
Black pepper
0.5 tsp
Coriander seeds
0.5 tsp
Ground cloves
0.5 tsp
Bay leaf
2 leaf/leaves
Uncooked baby potatoes
1 pound(s)
Carrots
16 baby
Uncooked cabbage (all varieties)
2 pound(s)
Instructions
1
Coat beef all over with salt and pepper and place in a large stockpot; pour enough water into pot to cover beef. Add seasonings and bay leaves, and stir to coat meat; set pot over high heat. Bring to a boil; reduce heat to medium-low, cover and simmer 40 minutes.
2
Add potatoes, carrots, and cabbage and increase heat to medium-high; return to a boil. Partially cover pot and boil, until vegetables and beef are fork-tender, about 10 minutes more. 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 and 1 1/2 cups vegetables
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.