Corned Beef and Vegetables
By Brandi Barnett
What's Cookin'March 2007
By Lana Granfors
you don’t have to be Irish to celebrate St. Patrick’s Day!March 17th is known for the wearing of green, sipping on green beer and of course, for eating. Prepare this Corned Beef recipe and your family will think they’ve found that lucky pot of gold at the end of the rainbow.
Now, don’t let cooking a corned beef brisket scare you. It’s very simple and doesn’t require much fuss. You can purchase corned beef briskets already cured and ready to cook.Most come with their own seasonings that you add to the cooking water. Brisket is a cut of meat that is well marbled and very tender. Vegetables cooked along with the meat are usually carrots, cabbage and potatoes. I like this version as it is a little different from the rest…adding green beans and fresh corn giving it “kid appeal”.
So gather up the family and enjoy this recipe along with some really good rye bread, mustard and horseradish sauce (recipe follows) as garnish. And, if you feel the need, squirt some green food coloring in your beer, and don't forget the kids! Green milk, anyone?
Corned beef, about 4 to 5 pounds
8 small red potatoes, quartered
6 medium carrots, cut into 2-inch pieces
1 medium onion, chopped
4 ribs celery, cut into 2-inch pieces
1/2 pound fresh green beans
4 ears frozen corn on the cob, thawed, cut in half
1 head of cabbage, cut into large chunks
Put corned beef and seasoning packet in a Dutch oven. Cover with water and bring to a boil. Reduce heat, cover and simmer about 2 hours. Add potatoes, carrots, onion and celery and return to a boil. Reduce heat, cover, and simmer another 30 minutes. Add cabbage, green beans and corn. Simmer another 20-25 minutes. All veggies should be fork tender.
1/2 pt Sour Cream
2 – 3 T Prepared Horseradish (or to taste)
Fold horseradish into Sour Cream. Allow to sit for at least 1 hr.