Core Recipe
Servings | 4
Preparation Time | 25 min
Cooking Time | 50 min
Level of Difficulty | Easy

main meals | No reason to dodge this Irish favorite on St. Patrick’s Day: Simply choose lean beef round and add your own seasonings. Spooning the reserved broth over the meal really packs a flavorful punch.

1 pound lean beef round
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 Tbsp yellow 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 bay leaf
8 small uncooked red potato(es), cut into 2-inch pieces
16 baby carrot(s)
1 medium head green cabbage, coarsely shredded

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 meat 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. Increase 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. Slice meat crosswise into thin slices and serve with vegetables. Pour reserved cooking liquid over each serving. Yields about 3 ounces of meat, 1 1/2 cups of vegetables and 1/4 cup of cooking liquid per serving.





Chef Tips

We renovated Corned Beef and Cabbage with Red Potatoes by:

* Using lean beef round instead of fattier cuts of meat such as corned beef.
* Seasoning the beef to add flavor and help tenderize it (leaner cuts of meat need extra tenderizing since they are missing the natural tenderizer of fat).
* Adding extra vegetables for a nutrient and fiber boost.






-- Edited by Colette at 13:28, 2006-03-17