Real Recipes From Real Home Cooks ®

corned beef brisket with herbed vegetables

(1 rating)
Recipe by
donna clark
salt lake city, UT

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.

(1 rating)
yield 4 -6
prep time 15 Min
cook time 3 Hr
method Stove Top

Ingredients For corned beef brisket with herbed vegetables

  • 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

How To Make corned beef brisket with herbed vegetables

  • 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.

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