Kilkenny Corned Beef And Shannon Vegetable Platter Recipes

CORNED BEEF AND MIXED VEGETABLES

Corned Beef and Mixed Vegetables image

For St. Patrick's Day, prepare a traditional corned beef dinner and add a special twist - a colorful medley of cooked fresh vegetables. It's a festive combination to serve family or guests. -Gloria Warczak, Cedarburg, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 corned beef brisket with spice packet (3 to 4 pounds), trimmed
6 to 8 small red potatoes
3 medium carrots, cut into 2-inch pieces
3 celery ribs, cut into 2-inch pieces
2 tablespoons chopped celery leaves
2 turnips, peeled and cut into wedges
1 medium head cabbage, cut into 6 to 8 wedges
1/2 pound fresh green beans
3 to 4 ears fresh corn, halved

Steps:

Place corned beef and enclosed seasoning packet in an 8-qt. Dutch oven. Cover with water and bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. Add potatoes, carrots, celery, celery leaves and turnips; return to a boil. Reduce heat; cover and simmer for 20 minutes. Add cabbage, beans and corn; return to a boil. Reduce heat; cover and simmer 15-20 minutes or until vegetables are tender.

Nutrition Facts :

KILKENNY CORNED BEEF AND SHANNON VEGETABLE PLATTER

KILKENNY CORNED BEEF AND SHANNON VEGETABLE PLATTER image

Categories Beef Bake Braise St. Patrick's Day

Yield 12 people

Number Of Ingredients 7

Ingredients

5 pound corned beef brisket
1 package pickling spice
1/2 cup light brown sugar -- packed
1/3 cup prepared yellow mustard
Orange wedges -- for garnish
Killybegs Horseradish Sauce (see recipe)
Shannon Vegetable Platter (see recipe)

Steps:

If using clay cooker, soak in cold water for at least 15 minutes. Place brisket in a large pot of water to cover by at least one inch and bring to a boil. Drain and rinse the brisket and place in clay cooker or other cooking vessel. Cover with fresh hot water and add pickling spices; cover cooker. If using clay cooker, place in cold oven. Bake at 400 degrees F. for 2 hours, or until tender when pierced with a fork. Allow to cool in cooking liquid. Transfer meat and cooking liquid to glass baking dish and refrigerate at least overnight. ABOUT 1 HOUR BEFORE SERVING: Drain corned beef and trim as much fat as possible. Return to clay cooker or glass baking dish. Bake at 400 degrees F. for 30 minutes. Combine brown sugar and mustard in small bowl and spread over corned beef. Bake 30 minutes longer or until well glazed, basting frequently.

BEEF AND VEGETABLE AIOLI PLATTER

Beef and Vegetable Aioli Platter image

This is basically poached meat and vegetables that takes on an air of elegance and sophistication. A nice change of pace to serve at your summer get-together. Adapted from Good Food Magazine, July 1987.

Provided by JackieOhNo!

Categories Meat

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

5 garlic cloves, lightly crushed, peeled
3 large egg yolks, room temperature
1 1/2 tablespoons wine vinegar
2 -3 tablespoons fresh lemon juice
3/4 teaspoon salt
1 pinch cayenne pepper
1 cup olive oil
3/4 cup vegetable oil
3 -4 tablespoons plain yogurt or 3 -4 tablespoons sour cream
2 (13 3/4 ounce) cans beef broth
2 cups water (or as needed)
1 medium onion, unpeeled, halved
1 bay leaf
3 lbs center-cut beef tenderloin, fat trimmed, tied
4 leeks, trimmed, well rinsed (white parts only)
1 lb slender carrot, pared, trimmed, halved crosswise (about 6-8)
8 ounces green beans, trimmed
1 lb small red new potato, scrubbed
salt (to taste)
watercress leaf (to garnish)

Steps:

Make Light Aioli: Place garlic, egg yolks, vineger, 2 T. lemon juice, the salt, and cayenne in food processor or blender and process until garlic is pureed. With machine running, add both oils in thin, steady stream to make mayonnaise.
Transfer mayonnaise to serving bowl and fold in 3 T. yougurt. Taste and add more yogurt and lemon juice if needed. Mayonnaise should have a pleasant tang. Refrigerate covered at least 30 minutes to allow flavors to blend.
Place beef broth, the water, onion, and bay leaf in Dutch oven or heavy casserole large enough to fit beef without crowding; heat to boiling. Place beef in boiling broth and add water if needed to completely immerse meat. Adjust heat to maintain a steady simmer, cover pan, and cook until instant-read thermonmeter inserted in center of beef reads 125 degrees, about 25 minutes. Transfer beef to platter and let stand to cool.
Meanwhile, add leeks and carrots to broth; simmer covered about 15 minutes. Add green beans and continue to simmer just until vegetables are tender, about 5 minutes. Transfer vegetables to a second platter to cool completely. Reserve broth for other use.
Using vegetable peeler, remove strip of peel from the middle of each potato. Place potatoes in saucepan and add cold water to cover. Heat to boiling. Salt water and boil potatoes covered just until tender, 10-20 minutes. Drain, rinse under cold running water, and transfer to platter of vegetables to cool.
Beef and vegetables should be served cool at room temperature. If necessary, refrigerate lightly covered.
To serve, cut beef into 1/4"-thick slices. Arrange beef slices overlapping on large platter, then arrange vegetables around beef. Garnish with watercess. Pass aioli.

Nutrition Facts : Calories 982.4, Fat 80.8, SaturatedFat 19.8, Cholesterol 214.5, Sodium 727.7, Carbohydrate 26.3, Fiber 4.7, Sugar 6.8, Protein 38.8

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