Monday, March 14, 2011

Corned Beef Supper

St. Patty's day is almost here. There is nothing more traditional to eat then corned beef, cabbage and potatoes. I decided I want something a little different. Normally, I throw everything into my slow cooker with some pickling spice and water, and that recipe is here if you want it, but this time, I decided to cook it in the oven, without the water and even without the cabbage! Blasphemy! is the word I'm sure is running through your mind right now but hear me out. With a little honey and some dijon, the corned beef is out of this world! Replace the cabbage with some Brussels sprouts and carrots, roast them in the oven, throw in some potatoes too and the meal is complete.

What You Need:

1 1/2-2lb corned beef
2 tbs djion mustard
1 tbs honey
3 lbs Brussels sprouts
1 lb carrots
1/3 c balsamic vinegar
2 cloves minced garlic
3-4 large baking potatoes
1 tbs olive oil
1 tsp garlic powder
salt and pepper

What To Do:

Preheat the oven to 375. Trim the bottoms off your Brussels sprouts and cut in half and put them in a large glass baking dish. Cut your carrots into roughly the same size as the sprouts. Add in the minced garlic and the balsamic vinegar and sprinkle with salt and pepper. Give it a stir and put it right into the oven. They need a bit of a head start.
Remove the corned beef from the packaging and toss out the spice pack. Pat it dry and place in a foil lined shallow baking dish, making sure there is plenty of foil overhanging the dish. You're going to great a pouch around the corned beef. Smear the dijon mustard over the top and drizzle it with the honey. Fold up the foil to make your pouch and set aside.

Wash your potatoes and cut into bite sized pieces with the skin still on. Drizzle with the oil and sprinkle with the garlic powder, salt and pepper.
Place everything into the preheated oven, and bake for 1 hour. Half way through, stir the veggies, and rotate any dishes that you need to depending on the hot zones of your oven.

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