Sunday, March 22, 2009

A little luck o' the Irish

Corned beef with mustard sauce is the traditional Irish-American meal for St. Patrick's Day. It is really good and so easy to make. It is usually served with cabbage, but we served ours with roasted asparagus, which we absolutely love. Mind you, asparagus isn't just for St. Patrick's Day. You'll want to mark this recipe and use it all through spring!


1 corned beef brisket, flat cut*
Seasoning packet that comes with the meat

Put corned beef in slow cooker. Cover with water, then sprinkle with seasoning. Cook on high for 6 hours, or low for 8 to 10 hours. *There are two popular cuts of corned beef brisket, flat cut and point cut. I recommend the flat cut, even though it's more expensive. Every thread of meat on the point cut is laced with fat.


1/8 c. mayo
1/8 c. sour cream
1 Tbsp. prepared mustard (I used spicy brown for half)
1 Tbsp. honey
1/2 Tbsp. lemon juice
1/4 tsp. creamy horseradish

Mix ingredients well. Use as a dipping sauce for corned beef. Refrigerate leftovers.


Asparagus spears, washed
1 Tbsp. olive oil or melted butter
Salt and pepper

Preheat oven to 425 degrees. Break off woody ends of washed asparagus. Bend the end of the spear, and the asparagus will know what to do. It snaps where it needs to. Arrange spears on shallow baking pan or cookie sheet. Drizzle oil over all, then roll spears around so they are well-coated. Season with salt and pepper. Bake spears of medium thickness for about 10 minutes. Skinny spears may need less time, and thick ones may need more. Asparagus is best when it is still a little crisp. Don't make them mushy!

1 comment:

Leslie said...

That looks really wonderful. We love asparagus in our family, too. Sebron and I each -- a day apart and without consulting one another -- bought a brisket. So we may just use your recipe for one of them. Thanks for sharing!