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With our corned beef I also made this broccoli and cauliflower dish. It was green and festive and went well with our St. Patrick's Day feast. Of course, it is savory enough to be served at any time with any main dish.
Broccoli and Cauliflower
1-2 packages of fresh broccoli/cauliflower mix
1/4 cup butter, softened at room temperature
1 Tablespoon Dijon mustard
1/2 Tablespoon grated lemon peel
1/4 cup chopped fresh chives, divided
Put broccoli and cauliflower mix in steamer in a pot and steam until crisp and tender. While steaming the broccoli/cauliflower, mix together butter, mustard and grated lemon peel. Add all but 1/2 tablespoon of chives. Remove steamed broccoli/cauliflower and remove water from pot. Put butter mixture into pot and add the broccoli/cauliflower, Toss together and sprinkle the reserved 1/2 tablespoon of chives on top. Serve and enjoy!
We spent St. Patrick's Day in Charleston with my sister. She wanted some corn beef and cabbage. I suggested that we make our own. I had found a recipe in a local magazine I wanted to try. It was delicious! Much better than going out to eat. You'll have to try this recipe next St. Patrick's Day.
Crock Pot Corned Beef and Cabbage
1 small cabbage (cut into chunks)
1 onion (cut into eighths)
1 corned beef brisket (do not use packet of spices)
1 quart apple juice
1 cup brown sugar
1 teaspoon prepared mustard
2-3 small red potatoes (cut in half)
Baby carrots (as many as you want)
Place all ingredients in a large crock pot. Stir to mix. Cook on low for 8 hours. When done, remove meat and slice thinly across the grain. Serve with vegetables and some of the liquid.
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