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Slow Cooked Sweet and Sour Corned Beef Brisket with Roasted Carrot and Baby Dutch Potato Coins

Happy St. Patrick's Day, everyone! 

The only way I remember my family celebrating this lovely holiday growing up was my Mom making us green pancakes. They were always light and fluffy, and filled our tummies for the rest of the afternoon. School was filled with anxious boys and girls waiting to see if everyone was wearing green. If not, they wouldn't waste any opportunity to pinch their latest victim! Some kids were extra sneaky and wore a green sticker somewhere on their hands to avoid getting pinched if they forgot their green attire. 

When I knew St. Patrick's Day was on it's way, I knew right away we needed to try out this amazing beef brisket recipe from the lovely Smitten Kitchen Cookbook. However, I wasn't about to go and spend such a pretty penny on a beef brisket. I found in the meat section, that the corned beef was half the price. For our budget, it was a great find and I threw it right into the recipe as if we were using regular beef brisket. 

Let me tell you a little about what happens to beef brisket when you slow cook it for 10 hours, let it rest overnight, and then bake it again in the oven...

IT IS LEGEN... wait for it.. DARY (too much How I Met Your Mother this week, but it's still true). The flavors have more depth than your usual beef roast, and the corned beef flavors mixed in with the zesty & sweet tomato sauce mixture is honestly one of the most memorable things you'll ever taste. And from what I hear, corned beef is kind of a huge way to celebrate St. Patrick's Day :) 

Promise me you won't skip out on these roasted veggies either - dill and I have come a long way together since trying it out in a few recipes this year. It will change the way you serve up potatoes and carrots from now on. Such a perfect little herb + a little roasting in the oven makes these veggies sing right off the plate! And even though it's going to feel like the brisket takes forever and a day to cook, it's going to be 100% worth it alongside these beautifully roasted veggies! 

xo, blondie

P. S. If you're watching the Disney Channel today play "The Luck of the Irish" on repeat, make sure to look for my husband "Ryan Merriman" in the lead role. 

P. P. S. It's not my husband. It's just some kid who stole my husband's name :) 

Still freaks me out every time, though, when the credits come up. 

Yes, I just admitted to watching the Disney Channel. 

Slow Cooked Sweet & Sour Corned Beef Brisket
Makes 10-12 servings

2-4 lbs corned beef brisket
1/2 t kosher salt, plus more for initial seasoning of meat
freshly ground black pepper
1 C beef stock
3 T tomato paste
1/2 C red wine vinegar
4 t paprika
2 t Worcestershire sauce
1/8 t red chili flakes
1 t garlic powder
2 T onion powder

1. Season the meat generously on both sides with salt and pepper. Whisk all the remaining ingredients in a medium bowl. Place meat in a slow-cooker, pour sauce over meat and cook at the low setting for 10 hours. (Yep). 
2. When finished, transfer beef brisket and it's sauce to a baking dish. Cover with aluminum foil. Rest the brisket in the fridge for several hours and up to an entire day (Yep, again). The resting time greatly enhances the flavor and texture of the meat.
3. An hour before you're ready to serve the dang thing, preheat your oven to 300 degrees. Carefully remove brisket from baking pan, slice up the meat, return meat to the pan (keeping the meat together as much as possible), spoon sauce over meat from the pan, replace aluminum foil lid, and bake in the oven until hot and bubbly. Serve immediately with roasted veggies below.

Roasted Carrot & Baby Dutch Potato Coins
Makes 10-12 servings

2 lbs baby dutch yellow potatoes, sliced into 1/2 inch coins
2 lbs large carrots, peeled and sliced into 1/2 inch coins
1/4 C EVOO
1 1/2 t kosher salt
freshly ground black pepper
2 T minced fresh dill

1. Preheat oven to 400 degrees and prep 2 large cookie sheets with olive oil. Spread the veggies out on the prepared sheets and drizzle with any remaining oil. Sprinkle with salt and freshly ground black pepper. Roast for 20 minutes, flip veggies with a spatula, roast for another 10-15 minutes until golden. Remove from oven. 
2. Season with additional salt and pepper if desired, and sprinkle with fresh dill before transferring veggies to a serving dish. 

Recipes adapted from: the Smitten Kitchen Cookbook "Maya's Sweet and Sour Holiday Brisket and Roasted Fingerling and Carrot Coins"


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