Ingredients for Corned Beef & Vegetable Bake
- 2-3 lb corned beef brisket, seasoned
- 1 bag petite rainbow potatoes
- 5-6 small or medium carrots
- 1 medium yellow onion
- 1 medium yellow squash
- 10-12 brussel sprouts
- 2 small green onion
- 1 medium garlic clove
- 1 tsp salt
- 1 tsp pepper
- 32 oz carton of beef broth
- 4 tbsp butter
Cooking Instructions for making Corned Beef & Vegetable Bake
Preheat oven to 325°. Place your brisket into the middle of a casserole dish or baking pan.
Wash & slice your carrots, yellow & green onions, & squash. Add them to casserole dish surrounding the brisket. Next, cut 3-6 of the potatoes & your brussel sprouts into halves & add them to the pan as well.
Lastly, finely chop garlic (or simply use a garlic powder or paste if no cloves are available) & add garlic, salt, & pepper evenly to casserole dish & all ingredients. Then, place 1 tbsp of butter on each side of your pan.
Finally, pour beef broth evenly over the top of entire dish of ingredients until pan is filled almost to the top with liquid. Then, cover with lid or foil & place into oven for 60-90 mins or until meat is cooked through & vegetables are softened.
Meanwhile, fill a saucepan with water & bring to a boil. Next add 2 tbsp butter & a pinch of salt & pepper. Then, add your petite potatoes & boil until softened.
When all is finished remove from oven. Slice your brisket. Serve & Enjoy! (I always top the potatoes & vegetables with butter, salt & pepper to taste before serving.🤤)
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