Corned Beef:
Rub corned beef with seasoning packet that comes with the meat. Roast at 400 degrees in an open pan with a ½ inch of water surrounding the meat for 20 minutes, or until the fat cap is golden brown. Add enough water until the meat is half submerged, cover, reduce heat to 325 degrees and cook another 2-2.5 hours, or until temperature reaches 200 degrees. Remove from liquid and rest the meat for 15-20 minutes and slice.
Honey Mustard Potatoes:
Dice red potatoes and drizzle with extra virgin olive oil, season with salt and pepper and toss together. Roast at 375 degrees until fork tender. Let stand 10 minutes then incorporate the honey mustard mixture and serve.
Pickled Brussels Sprouts:
Let pickling liquid simmer for 30 minutes. Pour over vegetable mix and cool. Store in the refrigerator up to 15 days.
Ingredients
Directions
Corned Beef:
Rub corned beef with seasoning packet that comes with the meat. Roast at 400 degrees in an open pan with a ½ inch of water surrounding the meat for 20 minutes, or until the fat cap is golden brown. Add enough water until the meat is half submerged, cover, reduce heat to 325 degrees and cook another 2-2.5 hours, or until temperature reaches 200 degrees. Remove from liquid and rest the meat for 15-20 minutes and slice.
Honey Mustard Potatoes:
Dice red potatoes and drizzle with extra virgin olive oil, season with salt and pepper and toss together. Roast at 375 degrees until fork tender. Let stand 10 minutes then incorporate the honey mustard mixture and serve.
Pickled Brussels Sprouts:
Let pickling liquid simmer for 30 minutes. Pour over vegetable mix and cool. Store in the refrigerator up to 15 days.