Corned Beef and Cabbage

Servings: 4 -- this only served two here!

• 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
• 16 baby carrot(s)
• 1 medium head(s) green cabbage, coarsely shredded (I used cole slaw mix because I'm lazy)

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 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.

My Review: Blech -- I did not enjoy this at all. It didn't really have a flavor. Plus, the meat shrunk up a great deal. What looked like a big chunk of beef ended up not being all that exciting in terms of portion size. And I have no idea what that grain business is all about. Maybe if I understood that, I would have enjoyed this meal more!