VALERIE ZWEIG

Corned Beef and Root Veggies

This corned beef and root vegetables recipe is a fresh take on the classic corned beef and cabbage, perfect for any time of year. Corned beef is braised with hearty root vegetables until tender in a flavorful broth made with Classic Chicken Cookstix, creating an easy, one-pot meal that’s both comforting and lighter than the traditional version.

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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