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!
Ingredients
- 4 cups Swanson® 50% Less Sodium Beef Broth or 100% Natural Unsalted Beef Stock
- 1 corned beef brisket (3 to 4 pounds) (with seasoning packet)
- 2 tablespoons Dijon-style mustard
- 2 tablespoons packed brown sugar
- 2 large onion, peeled and cut in quarters
- 3 medium carrot, peeled and cut crosswise in thirds
- 6 small red potato, cut in quarters
- 1 head green cabbage, cut in wedges
Instructions
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Step 1
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.
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Step 2
Bake for 2 hours. Arrange the onions, carrots, potatoes and cabbage around the beef in the pan.
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Step 3
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.
