The day when everyone is Irish will be here soon and definitely a day to think 'green' in what you eat!!! Below is a recipe I think you'll enjoy on St. Patty's Day (or any other day).


Corned Beef and Cabbage with Red Potatoes
Servings: 4
PPV 9

Ingredients:
16 oz 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/leaves bay leaf   
 
8 small uncooked red potatoes, halved   
 
16 baby carrot(s)   
 
1 head(s) (medium) green cabbage, coarsely shredded
  
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.

from WW e-tools