Don’t save this dinner only for St. Patricks day, this dish can be savored all year round!
|1||(650 gr) Maple Leaf Corned Beef Brisket|
|1||small head green cabbage sliced in half then into quarters|
|2 cups||new baby potatoes|
|2 cups||baby carrots|
|3/4 cup||butter, melted|
|1/4 cup||olive oil|
|1 tbsp||mustard seed, optional|
|1/3 cup||parsley, chopped|
|1/2 cup||grainy mustard|
Cook corned beef brisket per package directions.Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Arrange potatoes, cabbage and carrots onto baking sheet. In a small pot add butter, oil and mustard seed if using. Drizzle butter mixture over vegetables and gently toss to coat. Season with salt and pepper. Roast for 30 to 35 minutes or until vegetables are fork tender and starting to brown. To serve slice brisket against the grain into ½ inch slices. Garnish vegetables with parsley and drizzle any pan drippings over top. Serve with grainy mustard and soda bread.
Any left over brisket is great in a sandwich the next day.
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