Corned Beef Brisket with Roasted Vegetables and Lemon-Mustard Sauce
Enjoy Corned Beef Brisket with roasted carrots, parsnips, cabbage and a lemony sauce.
Cook Time: 4 hrs
Servings: 10
Ingredients: 11
Ingredients
Sauce:
Preparation
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Step 1
Position oven racks in upper and lower thirds of oven. Heat oven to 350°F.
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Step 2
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°F oven 3 to 3-1/2 hours or until brisket is fork-tender.
Cooking Tip: If seasoning packet is not included with Corned Beef Brisket, substitute 1-1/4 teaspoons pickling spice.
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Step 3
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°F oven with brisket 55 minutes. Uncover; continue roasting 10 to 15 minutes or until vegetables are tender and begin to brown.
Cooking Tip: Regular green cabbage may be substituted for Savoy cabbage.
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Step 4
Remove brisket from roasting pan. Carve diagonally across the grain into thin slices. Serve with roasted vegetables and Lemon-Mustard Sauce.
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Step 5
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.
Nutrition Information
441 Calories
9.6g SAT FAT
24g PROTEIN
2.9 mg IRON
6 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 441 Calories; 266.4 Calories from fat; 29.6g Total Fat (9.6 g Saturated Fat; 0.2 g Trans Fat; 1.4 g Polyunsaturated Fat; 14.6 g Monounsaturated Fat;) 125 mg Cholesterol; 1561 mg Sodium; 18 g Total Carbohydrate; 5 g Dietary Fiber; 6.6 g Total Sugars; 24 g Protein; 0.6 g Added Sugars; 77 mg Calcium; 2.9 mg Iron; 628 mg Potassium; 4.8 mcg Vitamin D; 0.3 mg Riboflavin; 4.5 mg NE Niacin; 0.5 mg Vitamin B6; 2 mcg Vitamin B12; 231 mg Phosphorus; 6 mg Zinc; 41.1 mcg Selenium; 95.4 mg Choline.
This recipe is an excellent source of Protein, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, Potassium, Phosphorus, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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