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.

Corned Beef and Cabbage

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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