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Corned Beef with Brussel Sprouts, Red Potatoes, and Honey Mustard Sauce.

St. Patrick's Day Dinner.
St. Patrick’s Day Dinner.

Every year, I HAVE to have corned beef and cabbage on St. Patrick’s day. I guess you could say I’m a little obsessed. Corned beef in December? Eh. I could take it or leave it. But on St. Patrick’s day, I feel like something is seriously wrong if I don’t sit down to a big ‘ol plate of it with cabbage and potatoes. My mom makes it every year. That’s probably where it all started.

This year, I wanted to make corned beef and cabbage with a little twist. Instead of making it the traditional way with the big cabbage leaves, carrots, potatoes, and corned beef all in one pot, I decided to swap the cabbage for baby cabbage, or brussel sprouts. I cooked our corned beef in the oven with nothing but the little spice packet it came with for 4 ½ hours.

Corned Beef.
Corned Beef.

Then I halved the brussel sprouts and sautéed them with olive oil, salt, and pepperSONY DSC

 

…until they where golden brown.SONY DSC

For the red potatoes, I used McCormick’s Montreal Steak Seasoning, kosher salt, and olive oil.SONY DSC

Don’t knock it ’til you try it. 😉

red potatoes
red potato

SONY DSC

To top the corned beef, I made a homemade honey mustard sauce.SONY DSC
Even though I still love the traditional way of making corned beef and cabbage and eating it with plain yellow mustard, this was definitely a hit. Grey suggested trying the corned beef with a little fig spread that we had leftover from our Sunday afternoon picnic. People. It. Was. Delicious. Next year, I might swap our homemade honey mustard with some sort of fig sauce because it worked.

Fig sauce? On corned beef? That is why I love that man.

Wear green, and have a Happy St. Patrick’s Day!

Corned Beef with Brussel Sprouts, Seasoned Red Potatoes, and Honey Mustard

(Printable Version)

Ingredients:
for the corned beef:
1 4-5 lb brisket with spice packet.
2 ½ cups of water
for the seasoned red potatoes:
4 red potatoes, washed and cut into 1 in. cubes
1 tablespoon of Montreal steak seasoning
1 tsp kosher salt
2 tsp olive oil
for the brussel sprouts:
1 lb of brussel sprouts, cut in half lengthwise
1 tablespoon olive oil
Salt and pepper
for the honey mustard sauce:
¼ cup yellow mustard
¼ cup spicy brown mustard
¼ cup honey

Directions:
for the corned beef:
Preheat oven to 350 degrees fahrenheit. In a 3 qt. baking dish place the brisket fat side up. Sprinkle spice packet over corned beef and cover 1-inch with water. Cover entire dish with foil and cook for 4-5 hours. (One hour for every pound.)
for the seasoned red potatoes:
Preheat oven to 400 degrees fahrenheit. Grease a 2 qt glass casserole dish with 1 tablespoon of olive oil. Put the potatoes, steak seasoning, and salt in dish and stir to coat seasoning evenly on potatoes. Drizzle with olive oil, and bake uncovered for 25-30 minutes or until potatoes are tender.
for the brussel sprouts:
Drizzle olive oil in a medium sized pan and heat over medium heat. Put the brussel sprouts face side down in the pan, and don’t  stir them so they get a golden brown. Then saute them for 1-2 minutes longer and season with salt and pepper.
for the honey mustard sauce: Mix together all ingredients into a small bowl.

You may also enjoy these recipes:

Chicken, Yam, and Apple Skillet Grey and Brianna’s
Dark Chocolate Creme de Menthe Cupcakes Love and Olive Oil
Honey Mustard chicken  Grey and Brianna’s
Ultimate Glazed Corned Beef Foodie with Family
Glazed Lime Cake Joy the Baker

Love, Grey and Brianna

 

 

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One thought on “Corned Beef with Brussel Sprouts, Red Potatoes, and Honey Mustard Sauce.

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