Best 6 Kilkenny Corned Beef And Shannon Vegetable Platter Recipes

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Prepare to be amazed by the delectable Kilkenny Corned Beef and Shannon Vegetable Platter, a harmonious symphony of flavors that will tantalize your taste buds. This culinary masterpiece comprises two exceptional recipes: the Kilkenny Corned Beef and the Shannon Vegetable Platter. The Kilkenny Corned Beef is a delightful rendition of the classic Irish dish, featuring tender and succulent beef brisket brined in a savory mixture of spices and herbs, then slow-cooked to perfection. Accompanying this savory creation is the vibrant Shannon Vegetable Platter, a delightful assortment of crisp and colorful seasonal vegetables, roasted to perfection and arranged in an eye-catching display. These two recipes come together to create a visually stunning and gastronomically satisfying meal that is sure to impress even the most discerning palate. Whether you're hosting a special occasion or simply seeking a comforting and flavorful dinner, the Kilkenny Corned Beef and Shannon Vegetable Platter is an absolute must-try.

Here are our top 6 tried and tested recipes!

VEGETABLE SIDE DISHES FOR NEW FASHIONED CORNED BEEF



Vegetable Side Dishes for New Fashioned Corned Beef image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 5

2 pounds new or all purpose potatoes
1 pound carrots, peeled and cut into 1 inch lengths
Half of a cabbage cut into 4 serving sized wedges
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper

Steps:

  • Peel and cut the potatoes into quarters or eighths, depending on their size. Bring a large pot of salted water to a boil. Add potatoes and carrots and simmer for 20 to 25 minutes or until tender, but not falling apart. In a separate pot, in a vegetable steamer, steam cabbage wedges for 8 to 10 minutes or until just done, but still a bright green and crispy. To serve, drain meat, cut it into slices and set slices on a platter. Surround meat with cooked potatoes, carrots and cabbage. Season vegetables with coarse salt and pepper. Garnish potatoes and carrots with parsley. Serve with accompaniments or sauce (see recipe below)
  • Possible accompaniments mustard, sour pickles, horseradish or horseradish sauce .

SLOW-COOKER OLD-WORLD CORNED BEEF AND VEGETABLES



Slow-Cooker Old-World Corned Beef and Vegetables image

It's that meat-and-potatoes meal everyone dreams of coming home to. And now you can!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h15m

Yield 10

Number Of Ingredients 9

2 1/2 pounds medium new potatoes, (about 8), cut in half
2 cups baby-cut carrots
1 cup frozen small whole onions, thawed
1 corned beef brisket (3 to 3 1/2 pounds)
1/8 teaspoon pepper
1/2 cup water
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.
  • Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.
  • Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.
  • Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 340, Carbohydrate 28 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1120 mg

CORNED BEEF WITH CRISPY ROASTED POTATOES AND CABBAGE



Corned Beef with Crispy Roasted Potatoes and Cabbage image

This updated take on the classic corned beef dinner features extra-crispy roasted cabbage and potato wedges instead of boiled. Serve it drizzled in a dill vinaigrette bursting with all the spices used to make the corned beef, including coriander seeds, mustard seeds, red pepper flakes, cloves, and garlic (you're going to want to eat the sauce, so go ahead and make extra).

Provided by Anna Stockwell

Categories     Beef     Brisket     Potato     Cabbage     Clove     Coriander     Mustard     Garlic     Vinegar     Honey     Dill     St. Patrick's Day     Entertaining     Winter

Yield 6-8 servings

Number Of Ingredients 16

1 (3-4-lb.) corned beef brisket
2 lb. russet potatoes, scrubbed, quartered
1 1/4 cups extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
1 large green cabbage, cut through the core into 8 wedges
4 whole cloves
1 tsp. coriander seeds
1 tsp. mustard seeds
1 tsp. peppercorns
1/2 tsp. crushed red pepper flakes
2 garlic cloves, finely grated
6 Tbsp. white wine vinegar
1 Tbsp. honey
1 cup finely chopped dill
Special Equipment
A mortar and pestle

Steps:

  • Place corned beef in a large pot. Add enough water to cover by 2" and bring to a boil. Reduce heat to low, cover, and simmer until very tender, 3-3 1/2 hours.
  • Once beef has been simmering for 2 1/2 hours, arrange racks in top and bottom thirds of oven; preheat to 375°F. Toss potatoes, 1/4 cup oil, 1 tsp. salt, and 1 tsp. pepper on a rimmed baking sheet. Rub cabbage wedges with 1/4 cup oil; season on all sides with 1 tsp. salt and 1 tsp. pepper. Arrange on another rimmed baking sheet. Roast, turning cabbage, tossing potatoes, and rotating sheets top to bottom halfway through, until golden brown and tender, 45-40 minutes. (The cabbage might be done before the potatoes.)
  • Meanwhile, coarsely crush cloves, coriander seeds, mustard seeds, peppercorns, and red pepper flakes with mortar and pestle. Transfer to a small saucepan and cook over medium heat, swirling often, until fragrant, about 2 minutes. Add garlic and remaining 3/4 cup oil and cook, stirring, until garlic sizzles, about 1 minute. Transfer to a medium heatproof bowl. Stir in vinegar, honey, and 2 tsp. salt. Let cool, then stir in dill.
  • Transfer beef to a cutting board and let sit 10 minutes. Trim off excess fat, then thinly slice against the grain. Serve alongside roasted cabbage and potatoes with dill sauce drizzled over.

QUICK-BRINED CORNED BEEF AND VEGETABLES



Quick-Brined Corned Beef and Vegetables image

Corned beef-a St. Patrick's Day standby-is made from brisket that has been cured and preserved with salt, sugar, and various spices. That's right: salt and a little time are all you need to transform a tough, lean brisket into a tender braise that is right at home alongside cabbage and in-season root vegetables like potatoes, carrots, and parsnips. Made with efficiency in mind, the beauty of this corned beef is that it cures in just five days-about a third of the time that most other recipes take.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Brisket Recipes

Time 5h30m

Yield Serves 12 to 15

Number Of Ingredients 21

1 cup kosher salt
1 tablespoon pink curing salt (see cook's notes)
1/2 cup sugar
1 teaspoon coriander seeds, crushed
1 teaspoon mustard seeds, crushed
1 teaspoon black peppercorns, crushed
1 cinnamon stick, crushed (1 teaspoon)
4 dried bay leaves, crushed
8 whole cloves
4 to 5 pounds flat- or first-cut beef brisket
1 medium onion, halved, plus 2 more, quartered
1 celery stalk, halved
1 medium carrot, peeled and halved, plus 3/4 pound small carrots, peeled
1 pound baby turnips, peeled
3/4 pound small parsnips, peeled and halved on a bias
1 head green cabbage, cut into 8 wedges (core trimmed but not removed so wedges stay intact when cooked)
12 parsley sprigs, plus 2 tablespoons finely chopped
1 pound small potatoes (golf-ball size), such as baby Dutch Yellow
2 tablespoons salted butter, melted
Dijon and wholegrain mustards, for serving
Fresh Red and White Horseradish Sauce, for serving

Steps:

  • In a large pot, bring 2 quarts water to a boil. Add kosher salt, pink curing salt, sugar, and spices; remove from heat and stir until both salts and sugar have dissolved. Let cool completely. Place brisket in a nonreactive container just large enough to hold it; pour cooled brine over meat. Place 2 small plates on top to keep meat submerged; cover and refrigerate 5 days.
  • Remove brisket; discard brine. Rinse brisket and place in a large pot. Add enough water to cover by 2 inches. Add halved onion, celery, and halved carrot; bring to a boil, then reduce heat to medium-low, cover, and simmer until very tender, 3 to 3 1/2 hours.
  • Meanwhile, set a steamer in a large saucepan. Add enough water to reach the bottom of steamer and bring to a boil. Add turnips, reduce heat to medium-low, cover, and steam until tender, 8 to 10 minutes. Transfer to a bowl. Repeat with small carrots and parsnips (together), steaming until tender, 10 to 12 minutes. Transfer to bowl.
  • Transfer beef to a cutting board. Tent with foil to keep warm. Strain broth through a fine-mesh sieve. Return all but 4 cups broth to pot; bring to a boil. Add cabbage, quartered onions, and parsley sprigs; simmer until very tender, about 35 minutes.
  • Meanwhile, in another pot, combine reserved 4 cups broth and potatoes. Bring to a boil, then reduce heat to medium and simmer until potatoes are tender, about 25 minutes. Strain (reserving broth), then toss potatoes with butter and chopped parsley; cover to keep warm. Add turnips, carrots, and parsnips to pot with cabbage mixture; cook until warmed through, about 10 minutes.
  • Remove and discard parsley sprigs; transfer vegetables to a platter with potatoes, reserving broth. Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with reserved broth and horseradish sauces.

HOMEMADE CORNED BEEF WITH VEGETABLES



Homemade Corned Beef with Vegetables image

The brisket in this Homemade Corned Beef with Vegetables needs to brine for two weeks, so plan ahead. Pink curing salt develops flavor and while the brisket can be made without it, the result won't be as intense.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Brisket Recipes

Number Of Ingredients 19

2 quarts water
1 cup coarse salt
1 tablespoon pink curing salt
1/2 cup sugar
1 teaspoon coriander seeds, crushed
1 teaspoon mustard seeds, crushed
1 teaspoon black peppercorns, crushed
1 cinnamon stick, crushed
4 dried bay leaves, crushed
8 whole cloves
5 pounds flat-cut beef brisket
1 medium onion, halved
1 medium celery stalk, halved
1 medium carrot, peeled, halved
1 pound baby turnips, peeled, trimmed
1 pound baby carrots, peeled, trimmed
1 medium head cabbage, cut into 8 wedges
1 pound small red potatoes
Dijon mustard, for serving

Steps:

  • Make the brine: Bring water to a boil in a large pot. Add salts, sugar, and spices; remove from heat, and stir until salts and sugar dissolve. Let cool.
  • Make the corned beef: Place brisket in a nonreactive container just large enough to hold it. Pour cooled brine over meat. Place 2 small plates on top to keep meat submerged; cover, and refrigerate for 2 weeks.
  • Rinse brisket; discard brine. Place in a large pot. Add enough water to cover by 2 inches. Add onion, celery, and halved carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3 1/2 hours.
  • Set a steamer in a large saucepan. Add enough water to reach the bottom, and bring to a boil. Add turnips. Reduce heat, cover, and steam until tender, 8 to 10 minutes. Transfer to a bowl. Repeat with baby carrots, steaming 10 to 12 minutes. Add to turnips.
  • Transfer corned beef to a cutting board. Tent with foil, and let rest for 30 minutes. Discard remaining solids from broth, then bring to a boil. Add cabbage and potatoes, and simmer until tender, about 25 minutes. Add turnips and carrots, and cook until warmed through. Transfer vegetables to a platter; reserve broth.
  • Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with broth and mustard.

CORNED BEEF AND MIXED VEGETABLES



Corned Beef and Mixed Vegetables image

For St. Patrick's Day, prepare a traditional corned beef dinner and add a special twist - a colorful medley of cooked fresh vegetables. It's a festive combination to serve family or guests. -Gloria Warczak, Cedarburg, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 9

1 corned beef brisket with spice packet (3 to 4 pounds), trimmed
6 to 8 small red potatoes
3 medium carrots, cut into 2-inch pieces
3 celery ribs, cut into 2-inch pieces
2 tablespoons chopped celery leaves
2 turnips, peeled and cut into wedges
1 medium head cabbage, cut into 6 to 8 wedges
1/2 pound fresh green beans
3 to 4 ears fresh corn, halved

Steps:

  • Place corned beef and enclosed seasoning packet in an 8-qt. Dutch oven. Cover with water and bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. Add potatoes, carrots, celery, celery leaves and turnips; return to a boil. Reduce heat; cover and simmer for 20 minutes. Add cabbage, beans and corn; return to a boil. Reduce heat; cover and simmer 15-20 minutes or until vegetables are tender.

Nutrition Facts :

Tips:

  • Choose the right cut of corned beef: Look for a brisket or flat cut that is well-marbled and has a good amount of fat. This will help ensure that the meat is tender and flavorful.
  • Brine the corned beef properly: The brining process helps to tenderize the meat and add flavor. Be sure to follow the recipe's instructions carefully and brine the meat for the full amount of time.
  • Cook the corned beef slowly: Corned beef is a tough cut of meat, so it needs to be cooked slowly and gently. Simmering the meat in a covered pot over low heat is the best way to achieve this.
  • Use a variety of vegetables: The Shannon vegetable platter is a great way to add color and flavor to your corned beef dinner. Use a variety of vegetables, such as carrots, potatoes, onions, and cabbage.
  • Don't forget the mustard sauce: Mustard sauce is a classic accompaniment to corned beef. It's easy to make and adds a delicious tangy flavor to the meat.

Conclusion:

Corned beef and cabbage is a delicious and traditional Irish dish that is perfect for St. Patrick's Day or any other occasion. By following these tips, you can make sure that your corned beef dinner is a success. So gather your friends and family, and enjoy a hearty and flavorful meal!

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