VALERIE ZWEIG

Corned Beef and Root Veggies

This is a play on the classic Corned Beef and Cabbage so often enjoyed on March 17 but is, in reality, delicious all year round! This version lightens up the veggies and swaps cabbage and potatoes for root veggies in a one-pot meal.  This easy corned beef is braised in spices and uses a  Classic Chicken Cookstix as a flavorful boxed broth alternative. 

Difficulty

Time

2 hrs

Servings

6-8

Corned Beef and Root Veggies
Corned Beef and Root Veggies
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Ingredients

  • 2 Classic Roasted Chicken Cookstix, hydrated and divided
  • 5-6 Pound corned beef brisket
  • 2 cloves garlic
  • 2 whole cloves
  • 10 whole black peppercorns
  • 2 bay leaves
  • 4 large onions, peeled and quartered
  • 8 large carrots, large chopped8 celery sticks, large chopped
  • 2 large rutabagas, peeled and large chopped
  • 2 large turnips, peeled and large chopped

Preparation

  1. Hydrate your Cookstix: Combine 2 Classic Roasted Chicken Cookstix with 48 oz hot water and stir to combine.  Reserve ½ the stock for later.
  2. Braise your Corned Beef: Wipe your corned beef with paper towels and place in a large pot. Cover with half of the hydrated Cookstix, adding water to ensure the beef is submerged. Bring to a boil, reduce to a simmer and cook 5 minutes, skimming surface as necessary.  Add garlic, cloves, black peppercorn and bay leaves and cover and simmer 3-4 hours or until tender
  3. Add your Veg: After about 3.5 hours, add in all the vegetables and let cook until soft and the meat is tender.
  4. (Optional) Make a Serving Broth: Combine the reserved Cookstix with some of the Corned Beef braising liquid.Taste and adjust seasoning by adding water to make a flavorful broth that is not too salty.
  5. To Serve: Slice the corned beef and serve in a shallow bowl with the soft veggies. Top with the broth and enjoy! Or, serve on a plate with a side of veggies and some spicy mustard.

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