|
|
|
www.RecipeFaire.com Presents:
|
|
|
|
Corned Beef and Cabbage with Red Potatoes Recipe
|
|
by:
Leslie Williams
|
|
|
|
Corned Beef and Cabbage with Red Potatoes Recipe uses beef bottom round roast, mustard seed, cinnamon, ginger, allspice, black pepper, coriander seeds, cloves, bay leaves, potatoes, carrots, and cabbage in making this tasty corned beef recipe.
|
INGREDIENTS
|
|
16oz beef bottom round roast
|
|
1/2 tsp table salt, or to taste
|
|
1/2 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 seeds
|
|
1/2 tsp ground cloves
|
|
2 bay leaves
|
|
1 lb. baby red potatoes, halved
|
|
16 baby carrots
|
|
2 lb. cabbage, cut into wedges
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
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 the heat to low and simmer until the corned beef is almost fork-tender, about 2 hours.
|
|
|
|
2:
Add the potatoes and the carrots to the pot 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. Add the cabbage and cook until it is tender, about 15 minutes.
|
|
|
|
3:
Drain water from meat and vegetables, reserving 1 cup of liquid; discard bay leaves.
|
|
|
|
4:
Thinly slice meat against the grain and serve with vegetables. Pour some reserved cooking liquid over each serving. Serving size: 3 oz meat and 1 1/2 cups vegetables.
|