Corned Beef Brisket with Roasted Vegetables

By Joan_Z

Serves 8 - Calories: 467; Protein 28 gms. Carbo: 20 gra,s; Soldium 1,698 mg.

Ingredients

• 3 1/2 to 4 lbs. corned beef with seasoning packet
• 6 cloves garlic
• 2 tsp. black peppercorns
• 2 cups water
• 1 lb. baby carrots - halved crosswise
• 1 lb. parsnips - cut into 2 1/2 x 1/2 in. pieces
• 1 lb. savoy cabbage - cut into wedges
• 2 Tbsp. olive oil
• 1/98 tsp. coarse salt
• 1/2 tsp. ground black pepper

Preparation

Step 1

Position oven racks in upper and lower thirds of oven. Heat oven to 350 degrees.

Place brisket in roasting pan; sprinkle contents of seasoning packet, garlic and peppercorns around brisket. Add water; cover tightly with foil. Bake in upper third of oven 3 to 3 1/2 hours or until fork tender.

Meanwhile, place carrots, parsnips and cabbage on rimmed baking sheet. Drizzle with oil and toss gently to coat. Season with salt and pepper. Cover with foil. Roast in lower third of oven along with brisket for 55 minutes. Uncover; continue roasting 10-15 minutes or until vegetables are tender and begin to brown. Remove brisket and vegetables from oven. Carve brisket diagonally across grain into thin slices. Serve with vegetables.