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Photo of Corned beef and cabbage with red potatoes by WW

Corned beef and cabbage with red potatoes

5
Points®
Total Time
1 hr 20 min
Prep
25 min
Cook
55 min
Serves
4
Difficulty
Easy
This Irish favorite is fantastic made with lean beef round simmered in a richly-flavored broth. It's a delicious St. Patrick's Day meal but perfect for a hearty dinner anytime. For an added burst of color, swap in red cabbage for the green. You can also use rainbow carrots.

Ingredients

Uncooked lean beef bottom round roast

16 oz

Table salt

½ tsp, or to taste

Black pepper

½ tsp, or to taste

Mustard seed

1 Tbsp

Ground cinnamon

½ tsp

Ground ginger

½ tsp

Ground allspice

½ tsp

Black pepper

½ tsp

Coriander seeds

½ tsp

Ground cloves

½ tsp

Bay leaf

2 leaf/leaves

Uncooked baby potatoes

1 pound(s), red, halved

Carrots

16 baby

Cabbage (all varieties)

2 pound(s), cut into wedges

Instructions

  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.
  2. 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.
  3. Thinly slice meat against the grain and serve with vegetables. Pour some reserved cooking liquid over each serving.
  4. Serving size: 3 oz meat and 1 1/2 cups vegetables

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