Roasted Corned Beef Dinner

September 17, 2011

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Roasted Corned Beef Dinner

I have to say, though it makes a *much* prettier picture, Roasted Corned Beef doesn’t hold up to the flavor in a nicely boiled one.  Maybe it’s that the boiling gets more of those lovely spices into the meat…maybe it’s that growing up we always had “New England Boiled Dinner” so I’m more used to the texture….but this roasted version was only ok.  Not bad, certainly, and it did look much lovelier than its boiled cousin, but I’ll be going to back to my usual boiled Corned-Beef-and-Cabbage after this.

I got the recipe from the Cattlemen’s Beef Board and National Cattlemen’s Beef Association.  I didn’t make Lemon-Mustard Sauce..but it does look good (minus the honey) and I think I’m going to try making it soon…perhaps to serve with a nice Roast Ham or Steamed Artichoke…I’ll let you know how that goes!

The recipe is below if you decide you’d like to try it for yourself.  And if you do, please let me know what you think – I’d love to hear someone else’s opinion/experience on this one.

Corned Beef Brisket With Roasted Vegetables & Lemon-Mustard Sauce

Ingredients:

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)

Preparation:

Total preparation and cooking time: 3 hours to 3 hours and 40 minutes

1. Position oven racks in upper and lower thirds of oven. Heat oven to 350°F.

2. 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.

3. 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.

4. 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 & Roasted Vegetable Salad With Lemon-Dill Dressing (see recipe).**

5. Carve remaining brisket diagonally across the grain into thin slices. Serve with remaining roasted vegetables and Lemon-Mustard Sauce.

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.

Cook’s Tip:If seasoning packet is not included with corned beef brisket, substitute 1-1/4 teaspoons pickling spice.

** This is only if you want to have a separate meal of this as a salad – otherwise, feel free to serve the whole thing.

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Filed Under: Mains, Recipe, Savory

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