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Corned Beef Recipe

Corned Beef with Carrots, Potatoes, and Brussels Sprouts

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Ingredients
  

  • 1 C New Potatoes (cut in half or quarters)
  • 1 C Baby Carrots (sliced in half length-wise)
  • 1 1/2 C Brussels Sprouts (trimmed and cut in half)
  • 1 12 oz. package Gary’s QuickSteak Corned Beef
  • 1 1/2 C Chicken Broth
  • 1/4 C Butter
  • Salt and pepper to taste
  • Chopped Parsley to taste

Instructions
 

  • Add prepared potatoes, carrots and brussels sprouts to medium saucepan and add chicken broth.
  • Bring broth to a boil and steam vegetables for 20 minutes or until potatoes are cooked and can be pierced with a fork. Set aside.
  • In large skillet prepare corned beef according package directions.
  • When meat is finished cooking add vegetables with chicken broth to skillet and top with butter, bring to slow simmer until butter is completely melted.
  • Top with chopped parsley.