Recipe of the Month: Corned Beef and Cabbage

Corned Beef and Cabbage with Roasted Red Bliss Potatoes and Green Mustard

Yield: Serves 4-6 Prep Time: 20 min Cook Time: 2hr.

1 store bought corn beef brisket in brine (4 to 5lbs.)

1 head cabbage quartered

2# Red bliss potatoes quartered

3 medium carrots chopped

2 stalks celery chopped

2 medium onion chopped

1 bay leaf

1 cup prepared pesto

1 cup whole mustard or Dijon

1. Unpack corn beef and place in a pot and cover with water. Add bay leaf, one chopped carrot,

celery stalk and half onion. Bring to a boil and reduce to a simmer. Add cabbage one hour in.

Cook until fork tender.

2. Pre heat oven 400 degrees. Toss potatoes and remaining carrot, celery and onion with ½

prepared pesto. Place on sheet pan. Roast vegetables until fork tender about 1 hr.

3. Mix remaining pesto with mustard.

4. To serve: Carefully remove brisket from water and store in warm spot. Allow to rest a few

minutes. Slice against the grain, serve with roasted vegetables, cabbage and green mustard.

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