Ingredients

	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

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.