Corned Beef Brisket with Spring Vegetables

Vegetables Recipes | Meat Recipes

Yield: 4 to 6 servings

Total time: 3 hours; active time: 15 minutes

I HAVE NEVER actually eaten corned beef and cabbage on the Emerald Isle, but in this country it's as much a part of St. Patrick's Day as turkey on Thanksgiving. And it's tasty, too. These days, this hearty peasant dish is more popular in the United States than it is in Ireland, where it was served for Easter Sunday dinner and other special occasions during leaner times. The meat was originally cured with pellets of salt the size of corn; hence the name "corned beef." Today, the meat is cured in brine, but the name still stands. This is a dish that requires very little preparation time, but it does take a little time to simmer (about an hour per pound). Even so, it's an easy and inexpensive way to celebrate. With any luck, you'll have leftovers to use in salads, sandwiches, or hash. After it's been cooked, corned beef can be safely refrigerated for about four days or frozen for about three months.

-- Judy Feagin

Corned Beef Brisket with Spring Vegetables

• 1 corned beef brisket (2-1/2 to 3 pounds) with spice packet*
• 1 small head cabbage, cut into wedges
• 1 pound fresh baby carrots
• 1 package (16 ounces) frozen sweet peas
• Horseradish Chive Sauce

Rinse the corned beef brisket and place it in a large Dutch oven. Sprinkle the brisket with the enclosed spices. Add water to cover. Bring to a boil, then cover, reduce heat, and simmer 2-1/2 hours, or until meat is fork-tender. Transfer the brisket to a serving platter and keep warm until ready to serve.

Add the cabbage and carrots to the cooking liquid; cover and cook 15 minutes, or until vegetables are crisp-tender. Add the peas and cook 5 minutes longer.

Thinly slice the brisket diagonally across the grain of the meat. Arrange vegetables around the brisket. Serve with Horseradish Chive Sauce or your favorite mustard.

Note: Corned beef is usually sold with a ready-made spice packet. If the packet is missing, add 1 teaspoon whole black peppercorns, 1/2 teaspoon mustard seeds, 1/4 teaspoon celery seeds, 1 bay leaf, and a pinch of dried crushed red pepper to the cooking liquid.

Horseradish Chive Sauce

• 1 carton (8 ounces) sour cream
• 2 to 3 tablespoons prepared horseradish, drained
• 2 teaspoons chopped chives

Combine sour cream, horseradish, and chives, stirring well. Cover and chill.

Yield: 1 cup

Even with holiday classics, there's room to be creative. Parsnips, onions, potatoes, and turnips are standard additions to this one-dish meal, but I've added sweet green peas for color. Substitute beer for the cooking liquid, if you wish. The only hard-and-fast rule?

Do not add salt to the recipe. One taste and the reason will be clear. You can also be creative with your cooking method. The following are all good alternatives to cooking the meat in the oven.

Stove-top method: Place corned beef brisket, fat side up, in a Dutch oven. Add seasoning mix and cover with water. Bring to a boil, cover, reduce heat, and simmer 2-1/2 to 3 hours, or until beef is tender.

Transfer brisket to a serving platter and keep warm.

Add cabbage and carrots to cooking liquid, cover, and cook 15 minutes, or until vegetables are crisp-tender. Add sweet peas and cook 5 minutes longer.

Slow cooker method: Place corned beef brisket, fat side up, in a slow cooker. Add seasoning mix and cover with water. Cook, covered, on the low setting 8 to 10 hours. Add cabbage and carrots during the last hour of cooking time. Stir in peas 5 minutes before serving.

Pressure cooker method: Place corned beef brisket, fat side up, in a 6-quart pressure cooker. Add seasoning mix and 2 cups water. Cover with lid and seal securely. Place pressure control over vent tube. Cook 50 minutes with pressure regulator rocking slowly. Cool cooker according to manufacturer's instructions. Transfer brisket to a serving platter and keep warm. Add cabbage and carrots to cooking liquid, cover, and cook 15 minutes, or until vegetables are crisp-tender.

Add sweet peas and cook 5 minutes longer.

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