Corned Beef Brisket

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Position oven racks in upper and lower thirds of oven. Heat oven to 350 degrees Fahrenheit.

4. Place corned beef brisket in roasting pan; sprinkle garlic, contents of seasoning packet and peppercorns around brisket. Add water; cover tightly with aluminum foil. Braise in upper third of oven 3 to 3-1/2 hours or until brisket is fork-tender.

5. Meanwhile, place carrots, parsnips and cabbage on rimmed baking sheet. Drizzle with oil and toss gently to coat. Season with salt and ground pepper. Cover with aluminum foil. Roast in lower third of oven with brisket 55 minutes. Uncover; continue roasting 10 to 15 minutes or until vegetables are tender and begin to brown.

6. Remove brisket from roasting pan. Cover and refrigerate 1/2 of brisket (about 12 ounces), 3/4 cup each carrots and parsnips and 1/2 cup Lemon-Mustard Sauce for use in another recipe.

7. Carve remaining brisket diagonally across the grain into thin slices. Serve with remaining roasted vegetables and Lemon-Mustard Sauce.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!