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Main Dish: CORNED BEEF & CABBAGE WITH RED POTATOES - Thanks Leader Lynn!
POINTS® Value: 8
Servings: 4

No reason to dodge this Irish favorite on St. Patrick's Day: Simply choose lean beef round and boil it in a very well-flavored broth.

1 pound(s) 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 piece(s) bay leaf
8 small uncooked red potato(es), halved
16 baby carrot(s)
1 medium head(s) green cabbage, coarsely shredded

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. Yields about 3 ounces of meat, 1 1/2 cups of vegetables and 1/4 cup of cooking liquid per serving.

cblessum on 8/4/2009