31/2 to 4 pounds boneless corned beef brisket with seasoning packet
6 medium cloves garlic, peeled
2 teaspoons whole black peppercorns
2 cups water
1 pound carrots, cut into 2-1/2 x 1/2-inch pieces
1 pound parsnips, cut into 2-1/2 x 1/2-inch pieces
1 pound savoy or green cabbage, cut into 4 wedges
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Lemon-Mustard Sauce (recipe follows)
Position oven racks in upper and lower thirds of oven. Heat oven to 350 degrees.
Place corned beef brisket in roasting pan; sprinkle garlic, contents of seasoning packet and peppercorns around brisket. Add water; cover tightly with aluminum foil. Braise in upper third of 350 degrees F oven 3 to 3-1/2 hours or until brisket is fork-tender.
Meanwhile place carrots, parsnips and cabbage on rimmed baking sheet. Drizzle with oil and toss gently to coat. Season with salt and ground pepper. Cover with aluminum foil. Roast in lower third of 350-degree oven with brisket 55 minutes. Uncover; continue roasting 10 to 15 minutes or until vegetables are tender and begin to brown.
Remove brisket from roasting pan. Cover and refrigerate 1/2 of brisket (about 12 ounces), 3/4 cup each carrots and parsnips and 1/2 cup Lemon-Mustard Sauce for Corned Beef & amp; Roasted Vegetable Salad With Lemon-Dill Dressing (see recipe).
Carve remaining brisket diagonally across the grain into thin slices. Serve with remaining roasted vegetables and Lemon-Mustard Sauce.
Makes 4 servings
Lemon-Mustard Sauce: Heat 1 tablespoon olive oil in small saucepan over medium heat. Add 2 tablespoons finely chopped shallot; cook and stir about 2 minutes or until tender. Remove from heat; cool 1 minute. Stir in 2/3 cup dairy sour cream, 1/3 cup Dijon-style mustard, 1 tablespoon lemon juice, 1 tablespoon chopped fresh dill and 1 teaspoon honey. Season with 1/4 teaspoon each salt and pepper. Cover; set aside.
Cook's Tip: If seasoning packet is not included with corned beef brisket, substitute 11/4 teaspoons pickling spice.
12 ounces reserved cooked corned beef brisket, coarsely chopped
5 cups thinly sliced savoy or green cabbage (about 1 pound)
5 cups mixed salad greens (about 3-1/2 ounces)
3/4 cup reserved roasted carrots
3/4 cup reserved roasted parsnips
1/2 cup toasted chopped walnuts
Lemon-Dill Dressing:
1/2 cup reserved Lemon-Mustard Sauce
1 tablespoon sherry vinegar or white wine vinegar
Salt and pepper
Whisk Lemon-Dill Dressing ingredients in small bowl. Set aside.
Combine corned beef, cabbage, salad greens, carrots, parsnips and walnuts in large bowl. Add Lemon-Dill Dressing; toss to coat evenly. Season with salt and pepper, as desired.
Makes 4 servings
6 ounces cooked corned beef brisket or deli corned beef, finely chopped (about 1-1/3 cups)
3/4 cup drained sauerkraut with caraway seeds
3/4 cup mayonnaise
1/3 cup plus 2 tablespoons shredded Swiss cheese, divided
1/3 cup prepared Thousand Island dressing
2 tablespoons prepared horseradish
1/8 teaspoon ground red pepper
Chopped green onions or fresh parsley (optional)
Pita chips, whole-grain crackers, rye crackers or rye cocktail bread
Heat oven to 425 degrees. Combine corned beef brisket, sauerkraut, mayonnaise, 1/3 cup cheese, dressing, horseradish and red pepper in small bowl. Spread evenly into 9-inch pie plate. Sprinkle with remaining 2 tablespoons cheese.
Bake 9 to 12 minutes or until heated through and bubbly. Garnish with green onions, if desired. Serve with pita chips, crackers or cocktail bread.
Makes 20 appetizer servings (about 2 tablespoons each)
Cook's Tip: Dip may be prepared up to 24 hours in advance; do not bake. Cover and refrigerate until ready to use. Bake, uncovered, in 425-degree oven 15 to 16 minutes or until heated through and bubbly.
Reduced-Fat Variation: Prepare recipe as above, substituting reduced-fat mayonnaise, Swiss cheese and Thousand Island dressing.

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