This recipe is a play on classic corned beef and cabbage
It can be done with a regular brisket or a corned beef brisket. Either way, it’s delicious.
Regular brisket ingredients. Not for corned beef brisket version! (Vegetables the same for both recipes)
2 tablespoons Dijon mustard
1 tablespoon ketchup (optional)
1 tablespoon salt
1 tablespoon pepper
1 cup water or chicken stock
For BOTH corned beef brisket or regular brisket:
· 1/2 pound diced carrots, approximately 4 small
· 1/2 pound diced onions, approximately 2 small
· 1 pound potatoes, peeled and chopped, approximately 3 medium
· 1/4 pound diced celery, approximately 2 stalks
· 1 small head cabbage, chopped, approximately 2 pounds
If using a regular, non-corned brisket:
Preheat oven to 300 degrees F.
Place diced potatoes, onions, carrots and cabbage on bottom of roasting pan.
Place brisket on top of vegetables.
Combine water (or chicken stock), ketchup, Dijon mustard, OffBeat and salt and pepper.
Pour mixture over brisket.
Cover roasting pan with lid or aluminum foil and bake for 2-3 hours or until a fork penetrates the brisket with ease. Typical rule of thumb is around 1 hour per pound.
Remove brisket from pan and let sit for 15 minutes. Slice the brisket in ¼ inch slices and serve with the cooked vegetables.
If using corned beef brisket:
Place the brisket and all the spices that it was marinated in into a pot. Cover the brisket with water plus 2 additional inches. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 hours. (Chef's Tip: DO NOT add salt. It is plenty salted already. If you like less salt, soak the marinated brisket in cold water 1 hour before cooking. Then remove it and start the process above).
After 2 hours, add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender.
Remove. Cool 15 minutes. Slice 1/4 inch. Sing some Irish folk songs and enjoy.