corned beef brisket with herbed vegetables
(1 rating)
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St. Patricks Day is always a good time for corned beef, but this has no cabbage in it. Its a nice change from an old dish.
(1 rating)
yield
4 -6
prep time
15 Min
cook time
3 Hr
method
Stove Top
Ingredients For corned beef brisket with herbed vegetables
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3-4 lbcorned beef brisket
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8baby carrots, scraped
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8small new potatoes, scrubbed, left whole, with skins on
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1/2 lbfresh young string beans
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16pearl onions
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3 Tbspunsalted butter
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1 tspchopped fresh thyme or 1/3 teaspoon dried
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1 tspchopped fresh tarragon or 1/3 teaspoon dried
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1/4 tspdry mustard
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salt ad pepper to taste
How To Make corned beef brisket with herbed vegetables
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1Place corned beef in a dutch over and cover with water. Bring to a boil. Cover and reduce heat, and simmer 3 hours or until meat is tender.
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2Cook the carrots, potatoes, and string beans and onions separately until crisp-tender, or tender according to taste.
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3Melt the butter in a saucepan, stir in the thyme, tarragon, and mustard. Sprinkle with salt and pepper. Add the vegetables and toss gently to coat them with the herbed butter.
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4Carve the corned beef across the grain in thin slices and serve surrounded with the vegetables.
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