- Prep time:
- 10 minutes
- Cook time:
- 3½-4 hours
- 4-6 servings
1 out of 5
Get in the St. Patrick’s Day spirit with this easy and delicious recipe!
- 1 corned beef brisket
- 2 tablespoons hot Chinese mustard
- 6 red potatoes, quartered
- 3 carrots, peeled and halved
- 1 yellow onion, peeled and quartered
- 2 parsnips, peeled and quartered
- ½ head of cabbage, cut into wedges leaving portion of the core
Place brisket in a large stockpot and cover by about 2 inches of cold water. Bring just to a boil over medium-high heat. Reduce heat to low and simmer for 3 hours.
Preheat oven to 400°F.
After the 3 hours, remove the brisket from the stockpot and slather with mustard. Place in the oven to form a crust, which will take 30-45 minutes.
While the brisket is browning, cook the potatoes, carrots and onion in the poaching liquid. Start checking the vegetables after about 20 minutes. When the potatoes are almost cooked, drop in the parsnips and cabbage. Cook until just tender, about 8-10 minutes more. Separate from the liquid and set aside.
When the brisket is finished, allow it to rest for 10-15 minutes. Carve and serve with the vegetables and the strained poaching liquid on the side.