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- 3-1/2 to 4 pounds boneless corned beef brisket with seasoning packet
- 6 medium cloves garlic, peeled
- 2 teaspoons whole black peppercorns
- 2 cups water
- 1 pound carrots, cut into 2-1/2 x 1/2-inch pieces
- 1 pound parsnips, cut into 2-1/2 x 1/2-inch pieces
- 1 pound savoy or green cabbage, cut into 4 wedges
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Lemon-Mustard Sauce (recipe follows)
- Position oven racks in upper and lower thirds of oven. Heat oven to 350°F.
- Place corned beef brisket in roasting pan; sprinkle garlic, contents of seasoning packet and peppercorns around brisket. Add water; cover tightly with aluminum foil. Braise in upper third of 350°F oven 3 to 3-1/2 hours or until brisket is fork-tender. (If seasoning packet is not included with corned beef brisket, substitute 1-1/4 teaspoons pickling spice.)
- Meanwhile place carrots, parsnips and cabbage on rimmed baking sheet. Drizzle with oil and toss gently to coat. Season with salt and ground pepper. Cover with aluminum foil. Roast in lower third of 350°F oven with brisket 55 minutes.
- Uncover; continue roasting 10 to 15 minutes or until vegetables are tender and begin to brown.
- Remove brisket from roasting pan. Cover and refrigerate 1/2 of brisket (about 12 ounces), 3/4 cup each carrots and parsnips and 1/2 cup Lemon-Mustard Sauce for Corned Beef.
- Carve remaining brisket diagonally across the grain into thin slices. Serve with remaining roasted vegetables and Lemon-Mustard Sauce.
- Heat 1 tablespoon olive oil in small saucepan over medium heat. Add 2 tablespoons finely chopped shallot; cook and stir about 2 minutes or until tender. Remove from heat; cool 1 minute. Stir in 2/3 cup dairy sour cream, 1/3 cup Dijon-style mustard, 1 tablespoon lemon juice, 1 tablespoon chopped fresh dill and 1 teaspoon honey. Season with 1/4 teaspoon each salt and pepper. Cover; set aside.
Corned Beef Brisket Tips & Serving Suggestions
- Corned beef brisket can be purchased fully cooked from the deli, but it’s easy to cook at home, too.
- The secret is simple: cook it long and slow, tightly covered. Corned beef brisket needs to gently simmer. The steam created ensures fork-tender, moist beef.
- Do not boil! Boiling does not speed up the cooking process; it only toughens the beef. Just be patient – it cooks unattended – no need to turn or open the pan. Just check it at the end of the suggested cooking time.
- To determine doneness, insert a fork into the brisket; the beef is fork-tender when fork inserts without resistance and releases easily.
- Always carve brisket across the grain into thin slices for the most tender eating experience.
See our other Irish Food recipes:
See all our St Patricks Day Recipes, including goodies, desserts and beverages.
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