Corned Beef Brisket with Herbed Vegetables

Corned Beef Brisket With Herbed Vegetables Recipe

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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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4-6
Prep:
15 Min
Cook:
3 Hr
Method:
Stove Top

Ingredients

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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

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.

Printable Recipe Card

About Corned Beef Brisket with Herbed Vegetables

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




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