Corned Beef and Mixed Vegetables Recipe

5 4 6
Corned Beef and Mixed Vegetables Recipe
Corned Beef and Mixed Vegetables Recipe photo by Taste of Home
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Corned Beef and Mixed Vegetables Recipe

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5 4 6
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours 35 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours 35 min.

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

Directions

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. Yield: 6-8 servings.
Originally published as Corned Beef and Mixed Vegetables in Taste of Home February/March 1995, p33

  • 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
  1. 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. Yield: 6-8 servings.
Originally published as Corned Beef and Mixed Vegetables in Taste of Home February/March 1995, p33

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jewels82 User ID: 6458327 461
Reviewed Sep. 25, 2013

"Oh my it was sooooo good!!!!!"

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[email protected] User ID: 3819574 1111
Reviewed Mar. 14, 2012

"This is the best ever, everyone raved about how tasty it was. Thank you."

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IsabelMack User ID: 6552234 996
Reviewed Mar. 13, 2012

"I made this last year (see 2/16/11 review) and my father-in-law is still talking about how good it was!"

MY REVIEW
isamack User ID: 5810305 1889
Reviewed Feb. 16, 2011

"I am allergic to potatoes and was trying to come up with alternatives.

Thanks for a wonderful suggestion."

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