Corned Beef and Cabbage with Red Potatoes Recipe

3      Reviews by:    Leslie Williams   Corned Beef and Cabbage with Red Potatoes Recipe uses bottom round roast, mustard seed, cinnamon, ginger, allspice, coriander seeds, cloves, bay leaves, baby potatoes, cabbage, and carrots in making this tasty corned beef recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Northeastern    Servings:4 Nutrition facts:376 calories7.2 grams fat Print Preview Rate This Recipe Prep Time:   25 Minutes Cook Time:   55 Minutes Total Time:   1 Hour 20 Minutes

INGREDIENTS

• 1 lb. lean 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 potatoes
• 16 baby carrots
• 2 lbs. cabbage, cut into wedges

DIRECTIONS

• 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 until roast is easily pierced with a fork.
• 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.

HOME