Corned beef doesn’t have to be just a St. Patrick’s Day dish, this recipe for Corned Beef and Veggies is great anytime of the year when served with this special Honey-Mustard Sauce and a side dish of Baked Garlic Mashed Potatoes. This corned beef is cooked in a Slow Cooker with the veggies. Quite a different combination, but tasty.
Corned Beef and Veggies (slow cooker)
1 (10-ounce package of frozen Brussels sprouts, thawed
2 cups baby carrots, trimmed
1 (3-pound) corned beef brisket
1 quart beef broth
Honey mustard sauce:
1/3 cup prepared yellow mustard
1/3 cup honey
Mix together in a small bowl until smooth; set aside
Place carrots and Brussel sprouts in a slow cooker.
Place corned beef brisket over veggies.
Add the beef broth and cover with lid.
Cook on low for 10 hours or on high for 5 hours.
When cooked, cut corned beef into slices and serve with carrots and Brussel sprouts.
You may spoon a helping of sauce over veggies and meat or serve over just the meat.
Makes 6 servings.
Baked Garlic Mashed Potatoes
8-10 potatoes, peeled, cubed, cooked and mashed
1 (8-ounce) package cream cheese, cut in cubes
1 cup sour cream
1 teaspoon garlic salt
paprika to sprinkle on top (desired amount)
several small pats of butter
Add cooked and mashed potatoes to cream cheese, sour cream and garlic salt.
Continue mashing potatoes and add a little milk (if needed) until potatoes have desired consistency.
Place in a buttered 2-quart casserole dish.
Sprinkle top with paprika and dot with a little butter.
Bake in a 350 degree oven for 30 minutes.
