Brisket of Beef

Disclosure: This is a sponsored post.

 

 

Saint Patrick's Day isn't for a few more days, but since my husband is going to be out of town for the next few weeks and will miss that day, as well as Easter at home, we had to move up our holiday plans this year. Even though I was never a corned beef eater, I faithfully make a brisket every March 17 to celebrate my husband's Irish heritage. It's usually the only time of the year that I'll buy corned beef, so I'll grab a  good portion size because he'll eat for days on the extras and I can make what I want to eat without any complaints from him until it's gone. It's really a win, win for the Mahoney household. This year I decided to go with Golden Blossom Honey's Brisket of Beef recipe because I had a bottle of red that was gifted to me over Christmas that I wasn't a fan of poured but figured it would be perfect for cooking. Since this recipe used up a hefty portion of the bottle, I was glad that it wouldn't be collecting dust or going to waste. 

 

 

 

There are a lot of ingredients in this recipe, but that's ok because it makes for a complete meal. There are no extra sides to plan out, so just get everything in the pot and you'll be good to go. Corned beef, to me, has always been tricky because you run the chance of it either coming out of the oven too dry or tough. But with the broth/wine mixture you needn't worry about dryness or a tough bake here. My husband said that this corned beef was the most tender, juicy brisket he's ever had. And even though he's technically American Irish, we're just going to say it's Irish approved. At the very least, it's Jason approved so that endorsement is as good as a pot of gold at the end of the rainbow. 

 

Ingredients

2 large onions, chopped

4 cloves garlic, minced

4 Tablespoons corn oil

3 Tablespoons tomato paste

1 Tablespoon GOLDEN BLOSSOM HONEY

3 Tablespoons paprika

1 teaspoon ground ginger

2 (28 ounce) cans vegetable broth

1 3/4 cups red wine

2 bay leaves

2 teaspoons dried thyme

1 4 pound beef or corned beef brisket, first cut

8 small red skinned potatoes, cut into quarters

1 large turnip, peeled, cut into small pieces

6 large carrots, peeled, and cut into four pieces

4 large parsnips, peeled, cut into small pieces

chopped parsley for garnish

CLICK HERE FOR FULL RECIPE 

 

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Wishing you all a lucky St. Patrick's Day next week!