corned beef brisket with herbed vegetables
(1 RATING)
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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prep time
15 Min
cook time
3 Hr
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 3-4 pounds corned beef brisket
- 8 - baby carrots, scraped
- 8 - small new potatoes, scrubbed, left whole, with skins on
- 1/2 pound fresh young string beans
- 16 - pearl onions
- 3 tablespoons unsalted butter
- 1 teaspoon chopped fresh thyme or 1/3 teaspoon dried
- 1 teaspoon chopped fresh tarragon or 1/3 teaspoon dried
- 1/4 teaspoon dry mustard
- - salt ad pepper to taste
How To Make corned beef brisket with herbed vegetables
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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.
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Step 2Cook the carrots, potatoes, and string beans and onions separately until crisp-tender, or tender according to taste.
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Step 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.
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Step 4Carve the corned beef across the grain in thin slices and serve surrounded with the vegetables.
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