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    You are in: Home / Recipes / Ultimate Corned Beef Brisket With Root Vegetables Recipe
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    Ultimate Corned Beef Brisket With Root Vegetables

    Ultimate Corned Beef Brisket With Root Vegetables. Photo by 2Bleu

    1/5 Photos of Ultimate Corned Beef Brisket With Root Vegetables

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    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    30 mins

    4 hrs

    2Bleu's Note:

    This recipe has something for everyone who enjoys corned beef and cabbage. Leftovers? try Corned Beef Hash or Corned Beef Hash With Poached Eggs Under Hollandaise :)

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    Units: US | Metric

    bouquet garni



    • 1 (15 ounce) jar white pearl onions
    • 3 small turnips, peeled and quartered
    • 3 new potatoes, peeled and quartered
    • 18 baby carrots
    • 1 head cabbage, cut up into large pieces
    • 1 cup apple cider juice (not vinegar)

    Optional ingredients


    1. 1
      GARNI: Prepare the bouquet garni: Place seasonings into middle of cheesecloth and tie with twine. Set aside.
    2. 2
      BEEF: The method of tying up the brisket is optional for presentation, if not rolling, be sure and place brisket fat side up in the pot. TO ROLL, roll up the brisket fat side out into a cylinder shape and tie securely with twine. Place tied beef into a pot. Cover with cold water, add cider vinegar (the vinegar helps tenderize the meat), and bring to a boil. Remove the scum off the surface as it appears. Reduce the heat and simmer for 10 minutes. If the liquid is salty after 10 minutes, start again with boiling water. Add bouquet garni. Simmer for 2-3 hours skimming any scum as it appears on the surface.
    3. 3
      VEGETABLES: Transfer beef to a large clean pot. Strain the liquid, cool slightly, and remove any oil/grease. Add onions, turnips, potatoes, carrots and cabbage, and apple cider to the pot containing the brisket. Cover with strained liquid and cook at a simmer for 1 hour more, or until very tender (you can pierce beef easily with a skewer).
    4. 4
      SERVE: Remove the meat from the poaching liquid , cut the trussing strings and carve the meat into generous slices. Place them on a warmed platter. Arrange the cooked garnish vegetables around the meat. Sprinkle with chopped fresh parsley and serve with the beets.

    Ratings & Reviews:

    • on March 18, 2009


      I made this for our St. Patrick's Day dinner and it was just wonderful. I *almost* followed the recipe as written...I made this in my crockpot! I added a smaller brisket, bouquet garni, apple cider and apple cider vinegar to the crockpot. Used 1 large onion wedged, 5 potatoes and carrots, 1/2 head cabbage, and subbed the turnips with golden beets ~ I would have used more veggies, but they wouldn't fit in my crock! I added about 1 cup of water and set the crock on low for 6 hours. *FABULOUS* It was deliciously flavored and the brisket was spoon tender, just the way we like it. Thanks so much for the wonderful keeper recipe. Made just because it sounded great for St. Patrick's Day 2009.

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    • on March 17, 2009


      I served this for St. Patrick's Day dinner (2009) tonight, and though it was very corned beef and cabbage-y, but I didn't like the apple cider vinegar addition at all. I followed the recipe exactly as directed, except I substituted carrots for turnips (I couldn't find turnips). Everyone ate this and was full, but nobody wanted any left-overs to take home with them. Thanks for the recipe, and I'm glad that I tried it! Made for PRMR Tag Game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 28, 2008


      5 Stars, perfect! The meat was tender, all the vegetables were done just to the right degree. Each tasted "clean" because the broth had been well defatted. I was surprized that the apple cider vinegar and the apple cider did not overwhelm any of the solid ingredients, the brisket and vegetables just tasted perfectly cooked. Because DH returned earlier than expected from a trip, I chose to cook the brisket Sunday, strain the broth, let both the brisket and broth cool down and packaged them separately in the refrigerator. On Tuesday, I strained the remaining, hardened fat, from the broth, prepped the vegetables and loaded up a 6-quart stock pot with the brisket, vegetables and strained stock. The only drawback was that it took a long time for the brisket, broth and vegetables to reach a boil to begin timing the 1 hour of simmering. I used canned potatoes and pearl onions. I decided it was silly to use only 8 small onions -- they were hard to find when serving. Why not use the entire jar! DH thought the turnips may have contributed a nice flavor, but he could have done without them entirely. In my opinion, the turnips add a subtle taste, and I enjoyed mine just fine. DH added some Olivio spread to his cabbage, I enjoyed eating my food without further adornment. Thanks for posting. Made for Please Review My Recipe.

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    Nutritional Facts for Ultimate Corned Beef Brisket With Root Vegetables

    Serving Size: 1 (685 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 956.0
    Calories from Fat 526
    Total Fat 58.4 g
    Saturated Fat 19.5 g
    Cholesterol 296.1 mg
    Sodium 3510.9 mg
    Total Carbohydrate 47.1 g
    Dietary Fiber 12.6 g
    Sugars 11.3 g
    Protein 61.6 g

    The following items or measurements are not included:



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