St. Patrick's Day Corned Beef

Recipe Directions

1. For best results, take the brisket out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the brisket longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Cut open the package of brisket (a) and place on a plate. Season lightly on both sides with salt and pepper. Pour 1/2 of the mustard herb crust (b) on the brisket and use your hands to evenly coat the brisket and rub the crust into the meat. Flip the brisket over, pour the remaining 1/2 of the mustard herb crust on the brisket and repeat.
3. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Open the container of fingerling potatoes (c). Use the lid to drain the water into your sink, then add the potatoes to the pan. Season with a pinch of salt and pepper. Saute for 4 minutes, stirring occasionally.
4. After 4 minutes, add the cabbage and carrots (d) to the pan. Spread the vegetables around the potatoes. Cook for 2 minutes, stirring occasionally.
5. Remove the pan from the heat. Pour the vegetable stock (e) over the potatoes, cabbage and carrots. Return the pan to medium-high heat and bring the stock and vegetables up to a simmer.
6. When the vegetables are simmering, place the brisket in the pan on top of the vegetables. Cover with aluminum foil or a lid. Put the pan in your 425 degree oven. Bake for 10-12 minutes, depending on how well done you prefer your meat.
7. When the cook time is up, remove the pan from the oven. Place the brisket on a cutting board to rest for 2 minutes.; Spoon the potatoes, cabbage and carrots on to your serving plates. Slice the brisket into 1/2 inch thick slices and place on top. Serve the onion jam on top of the brisket or on the side (f).