Corned Beef, Cabbage and Red PotatoesCourse: main mealsServings: Â 4Preparation Time: Â 25Â minCooking Time: Â 55Â minLevel of Difficulty: Â EasyÂ INGREDIENTS 16 oz lean beef round Â Â 1/8 tsp table salt, or to taste Â Â 1/8 tsp black pepper, or to taste Â Â 1 Tbsp yellow mustard seed Â Â 1/2 tsp ground cinnamon Â Â 1/2 tsp ground ginger Â Â 1/2 tsp ground allspice Â Â 1/2 tsp black pepper Â Â 1/2 tsp coriander seed(s) Â Â 1/2 tsp ground cloves Â Â 2 leaf/leaves bay leaf Â Â Â 8 small uncooked red potatoes, halved Â Â Â 16 baby carrot(s) Â Â Â 1 head(s) (medium) green cabbage, coarsely shredded Â Â Instructions: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.