This traditional Irish dish slow simmers in a savory beef broth ensuring fork-tender meat and vegetables. Of course it's perfect for St. Patrick's Day, but the great flavor will have you making it year round!
cost per recipe: $26.82
The price is determined by the national average.
cups Swanson® 50% Less Sodium Beef Broth or Swanson® Unsalted Beef Flavored Stock
corned beef brisket (3 to 4 pounds) (with seasoning packet)
tablespoons Dijon-style mustard
tablespoons packed brown sugar
large onion, peeled and cut in quarters
medium carrot, peeled and cut crosswise in thirds
small red potato, cut in quarters
head green cabbage, cut in wedges
Set the oven to 350°F. Stir the broth and the contents of seasoning packet in a roasting pan. Place the beef, fat side-up, into the pan. Spread the mustard on the beef. Sprinkle with the brown sugar. Cover the pan.
Bake for 2 hours. Arrange the onions, carrots, potatoes and cabbage around the beef in the pan.
Bake, uncovered, for 1 hour or until the beef and vegetables are fork-tender. Let stand for 10 minutes. Place the beef and vegetables into a serving dish. Strain the broth mixture and serve with the beef and vegetables.