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Corned Beef Brisket and Vegetables (with a twist)

Posted by Abigail Branham

Although Saint Patrick’s Day has passed, we would be remiss if we didn’t share this Irish feast, which also happens to be one of our favorite family recipes – Corned Beef Brisket with Vegetables.  Our mother has many creative, quirky qualities.  One of those qualities is her uncanny ability to add interesting twists to signature meals, forever marking them her own.  She incorporated mustard and brown sugar into this recipe, which makes the meat extra yummy.  So, when March rolls in, it is time to make this special meal.  It is tradition, plain and simple.  It also happens to be delicious!

Substitutes

If you are concerned about the meats you eat, Wegmans offered a nitrate free corned beef brisket this year.  It had wonderful flavor and texture and I would highly recommend it.

I listed a small head of cabbage in the ingredients list, but if your family loves cabbage as much as I do, you may want a larger head.  My better half isn’t a huge fan of cabbage, but here are a few tips to make cabbage tastier for those doubters or haters:  put some butter on it, pour a little pot liquor over it (pot liquor will be explained later in the recipe), try some vinegar on the cabbage, or experiment with a combination of the aforementioned.  I personally like a little butter with a bit of pot liquor.

I have used many different kinds of mustard in this recipe, but this time I used a honey mustard and it was extra fantastic!  You can use whatever mustard suites your palate though.

My mom always used whole carrots, but I use a bag of baby carrots, that way I can just throw the entire bag in, and not have to think about peeling carrots.

Ingredients 

Corned Beef Brisket

Small head of cabbage

5 or 6 carrots

4 or 5 large red potatoes

1 whole onion

Mustard

Brown Sugar

Let’s Cook!  

In a large pot, cover the brisket with water, and bring to a boil.   Simmer for at least 2 ½ hours, but follow the package instructions as boiling time will vary depending on the size of the brisket.

While the brisket is simmering, wash your vegetables.  Chop the cabbage and onions into wedges, cut the potatoes in half, and either peel and cut whole carrots into 2 inch pieces or, if you are using a bag of baby carrots, just have them ready to go.

Just before the meat is done simmering, preheat your oven to 350 degrees.

Take the meat out of the water after it has simmered for the appropriate amount of time and place it on a platter, pan or in a baking dish.  The water that remains in the pot is pot liquor (more to come on this).  Add all of your vegetables to the pot liquor and bring back to a boil.  Once boiling, reduce heat and let the vegetables simmer for 30 to 35 minutes.

cabbage flipped

Once the vegetables are simmering, cover the top of the brisket with a mustard of your choice.  Pack brown sugar into the mustard.  Bake for 30 minutes while your vegetables are finishing.

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Finally, when your vegetables are done, reserve at least a cup of the pot liquor that has been flavored by the meat and vegetables.  Not everyone cares for the pot liquor, but I recommend you at least give it a try.  The pot liquor has a warm buttery flavor to it.  I usually pour some pot liquor over my vegetables. 

Now chow! Enjoy, and let us know what you think!

For more recipes of the week, click here.  To print yourself a copy of this recipe, see the printable recipe card that follows.

Corned Beef Brisket and Vegetables

  • Servings: 4-6
  • Time: 3 hours
  • Difficulty: easy
  • Print

Ingredients

Corned Beef Brisket

Small head of cabbage

5 or 6 carrots

4 or 5 large red potatoes

1 whole onion

Mustard

Brown Sugar

In a large pot, cover the brisket with water, and bring to a boil. Simmer for at least 2 ½ hours, but follow the package instructions as boiling time will vary depending on the size of the brisket.

While the brisket is simmering, wash your vegetables. Chop the cabbage and onion into wedges, cut the potatoes in half, and either peel and cut whole carrots into 2 inch pieces or, if you are using a bag of baby carrots, just have them ready to go.

Just before the meat is done simmering, preheat your oven to 350 degrees.

Take the meat out of the water after it has simmered for the appropriate time and place it on a platter, pan or in a baking dish. The water that remains in the pot is pot liquor (more to come on this). Add all of your vegetables to the pot liquor and bring back to a boil. Once boiling, reduce heat and let the vegetables simmer for 30 to 35 minutes.

Once the vegetables are simmering, cover the top of the brisket with a mustard of your choice. Pack brown sugar into the mustard. Bake for 30 minutes while your vegetables are finishing.

Finally, when your vegetables are done, reserve at least a cup of the pot liquor that has been flavored by the meat and vegetables. Not everyone cares for the pot liquor, but I recommend you at least give it a try.

Now chow!


One thought on “Corned Beef Brisket and Vegetables (with a twist)

  1. Alix Suggs says:

    I enjoyed this wonderful dinner at your Mom’s this last St. Paddy’s Day. It was SOOOOO good! She was going to discard the half pot of liquor when putting away the leftovers, but I took it home, reduced it by simmering it VERY slowly uncovered for several hours to concentrate the flavors and used it for a soup stock. It made fantastic soup.

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