Corned Beef, Roasted Potatoes, and Brussels Sprouts

This is going to be good. For my birthday, I’m eating in and eating well. I’m not Irish, but I LOVE corned beef. My wife doesn’t love cabbage, but that’s OK to because Brussels sprouts are like mini, tastier cabbage anyways. This one is simple and easy and very tasty, and makes a plate of food that looks like you worked pretty hard. 

Corned Beef:

Cut open the bag that the corned beef came in, and throw away all that “juice”. Rinse the corned beef, place it in a pot and cover it with water and/or chicken broth. Bring to a boil, then lower the heat to a simmer. Cook for about 45 minutes per pound. Slice the corned beef thinly along a diagonal angle across the grain. Top with Grey Poupon, of course. 🙂

Roasted Potatoes:

Preheat oven to 400 degrees F. Cut small red potatoes into quarters, about 2 per person. Toss in a bowl with olive oil, fresh-ground pepper, and sea salt. Transfer to a oven safe pan or sheet, and cook for 45-60 minutes, or until they are nice and crispy. Turn once about halfway through so they cook on both sides. Sprinkle some fresh rosemary on top and you’re done!

Brussels sprouts:

Melt 3-4 tablespoons of butter in a skillet on medium low heat, then add 2 teaspoons of garlic and salt to taste. Slice off just the very base of the sprouts and slice in half long-ways. Place the sprouts cut-side down in the butter, top with black pepper, and cover the skillet. Raise the temperature to medium and cook for about 5 minutes. Remove from heat and let stand covered for five minutes before serving. 


2 thoughts on “Corned Beef, Roasted Potatoes, and Brussels Sprouts

Dish, gurl!

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