Corned Beef Brisket with Herbed Vegetables
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- 3-4 lb
- corned beef brisket
- baby carrots, scraped
- small new potatoes, scrubbed, left whole, with skins on
- 1/2 lb
- fresh young string beans
- 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
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.