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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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

Directions Step-By-Step

1
Place 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.
2
Cook the carrots, potatoes, and string beans and onions separately until crisp-tender, or tender according to taste.
3
Melt 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.
4
Carve 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