Corned Beef and Vegetables

Treat your family this St. Patrick's Day to a traditional Irish dinner.

Ingredients

2 pounds corned beef brisket
10 whole cloves
1/4 cup GOLDEN BLOSSOM HONEY
1 teaspoon dried basil
1 teaspoon black peppercorns
4 potatoes, each cut into 4 wedges
4 turnips, each cut into 4 wedges
6 carrots, peeled and quartered
1 head cabbage, cut into 8 wedges
Glaze:
1/2 cup GOLDEN BLOSSOM HONEY
4 Tablespoons Dijon mustard
Whisk together

Directions

Press the whole cloves into one side of corned beef. Place in a large pot, clove-side up and add water to cover meat. Add honey, basil, peppercorns and heat until liquid boils. Cover and reduce heat. Simmer for 1 hour. Turn brisket over and cover pot. Continue to simmer for an additional 30 minutes.

Put potatoes, turnips and carrots in pot with meat. Cover and simmer for 30 minutes. Add cabbage and continue to simmer for 15 minutes.

Remove vegetables from pot. Place brisket on cutting board and slice against the grain.

To serve, drizzle the glaze over meat and arrange on platter surrounded by vegetables.

Serves: 8


golden blossom honey product