Corned Beef Brisket with Spring Vegetables

Corned Beef Brisket with Spring Vegetables


1 corned-beef brisket (21/2–3 pounds) with spices
1 small cabbage head, cut into wedges
1 pound fresh baby carrots
1 package (16 ounces) frozen sweet peas
Horseradish Chive Sauce (see accompanying recipe) or mustard


Rinse brisket and place it in a large Dutch oven. Sprinkle meat with spices (see above). Add water to cover. Bring to a boil; then cover, reduce heat, and simmer 2-½ hours, or until meat is fork-tender. Transfer brisket to a serving platter and keep warm until ready to serve.

Add cabbage and carrots to cooking liquid; cover and cook 15 minutes, or until vegetables are crisp-tender. Add peas and cook 5 minutes longer.

Slice brisket thinly, diagonally across the grain of the meat. Discard bay leaf and arrange vegetables around brisket. Serve with Horseradish–Chive Sauce or your favorite mustard.

Horseradish-Chive Sauce


4 to 6 servings

Preparation Time

15 Minutes

Total Time

3 Hours


Reader Comments

Leave a Comment

Brine your own Brisket

For several years now I have been making my own salt cured corned beef. Norton's Salt has several different choices that are very easy. You will be surprised how much money you save and the amazing flavor you will be enjoying. The other thing I do is to use Pickling Spices, it saves some extra hassel. Have fun, save money and please your family and friends!