Corned Beef Brisket with Herbed Vegetables

Corned Beef Brisket With Herbed Vegetables

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donna clark


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 vote

15 Min
3 Hr
Stove Top


  • 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.

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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