CORNED BEEF AND CABBAGE WITH RED POTATOES

By JoyceW-2

PointsPlus Value: 12
Yields 1 1/2 cups of vegetables, 3 ounces of meat, and 1/4 cup of cooking liquid per serving.

Ingredients

• 16 oz uncooked lean beef round
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste
• 1 Tbsp mustard seed
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground allspice
• 1/2 tsp black pepper
• 1/2 tsp coriander seed(s)
• 1/2 tsp ground cloves
• 2 leaf/leaves bay leaf
• 8 small uncooked red potatoes, halved
• 16 baby uncooked carrot(s)
• 1 head(s) (medium) cooked green cabbage, coarsely shredded

Details

Servings 4
Preparation time 25mins
Cooking time 80mins

Preparation

Step 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.

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.

Thinly slice meat against the grain and serve with vegetables. Pour some reserved cooking liquid over each serving.