Corned Beef Brisket With Herbed Vegetables Recipe

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Corned Beef Brisket with Herbed Vegetables

donna clark

By
@donnacl

St. Patricks Day is always a good time for corned beef, but this has no cabbage in it. Its a nice change from an old dish.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4-6
Prep:
15 Min
Cook:
3 Hr
Method:
Stove Top

Ingredients

3-4 lb
corned beef brisket
8
baby carrots, scraped
8
small new potatoes, scrubbed, left whole, with skins on
1/2 lb
fresh young string beans
16
pearl onions
3 Tbsp
unsalted butter
1 tsp
chopped fresh thyme or 1/3 teaspoon dried
1 tsp
chopped fresh tarragon or 1/3 teaspoon dried
1/4 tsp
dry mustard
salt ad pepper to taste

Step-By-Step

1Place corned beef in a dutch over and cover with water. Bring to a boil. Cover and reduce heat, and simmer 3 hours or until meat is tender.

2Cook the carrots, potatoes, and string beans and onions separately until crisp-tender, or tender according to taste.

3Melt the butter in a saucepan, stir in the thyme, tarragon, and mustard. Sprinkle with salt and pepper. Add the vegetables and toss gently to coat them with the herbed butter.

4Carve the corned beef across the grain in thin slices and serve surrounded with the vegetables.

About this Recipe

Course/Dish: Beef, Other Main Dishes
Main Ingredient: Beef
Regional Style: American
Other Tags: For Kids, Healthy