Best 2 Quick Brined Corned Beef And Vegetables Recipes

**Savor the Succulent Flavors of Quick-Brined Corned Beef and Vegetables: A Culinary Journey of Taste and Simplicity**

Indulge in the delectable flavors of quick-brined corned beef and vegetables, a culinary symphony that combines the richness of brined beef with the vibrant colors and textures of fresh vegetables. This article presents a collection of recipes that showcase the versatility of this classic dish, offering both traditional and modern interpretations to tantalize your taste buds. From the classic boiled corned beef and cabbage to innovative recipes like corned beef tacos and corned beef hash, this culinary exploration promises an unforgettable gastronomic experience. Let your taste buds embark on a journey as we delve into the world of quick-brined corned beef and vegetables, discovering the secrets behind its irresistible charm.

Here are our top 2 tried and tested recipes!

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

Ingredients

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 :

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

Ingredients

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.

Tips:

For the best flavor, use a good quality corned beef brisket. Look for one that is well-marbled and has a deep red color.
If you don't have time to brine the corned beef for the full 24 hours, you can still make this recipe. Just brine it for as long as you can, even if it's just for a few hours.
Be sure to rinse the corned beef well after brining to remove any excess salt.
Use a variety of vegetables in this recipe. Some good options include carrots, potatoes, onions, and cabbage.
Cook the corned beef and vegetables until they are tender. This will usually take about 2 to 3 hours.
Serve the corned beef and vegetables with your favorite sides, such as mashed potatoes, roasted potatoes, or boiled cabbage.

Conclusion:

This quick brined corned beef and vegetables recipe is a delicious and easy way to enjoy a classic Irish dish. The corned beef is tender and flavorful, and the vegetables are perfectly cooked. This recipe is perfect for a St. Patrick's Day celebration or any other time you're in the mood for a hearty and satisfying meal.