While this is truly a variation of our favorite St. Patrick’s Day tradition of Corned Beef and Cabbage, I really wanted to post an alliteration – thus, the “Bs.”

I DID actually make this for our mini St. Patty’s Day celebration at home – just the two of us. But, I already had a few “green” and “lucky” dessert posts scheduled, so I decided to wait for posting on the blog, with a new alliterative appellation: Beef Brisket & Brassicas.

Corned beef, yes. Cabbage, yes. Potatoes, yes.
It’s all there – just prepared a tad bit differently.

The potatoes are “rainbow” and sautéed, along with the cabbage slaw.
Don’t worry, I did NOT mess with the slow cooked corned beef.

Yum!

Beef Brisket & Brassicas

3 lb. beef brisket with spice packet (Boar’s Head)

4 Tbs. butter
1 lb. (3 cups) rainbow potatoes (purple, white, golden), sliced or chopped
sea salt and pepper
2 cups shredded cabbage (and carrots)
fresh thyme

Place the corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours.

About 45 minutes before the beef is to be ready, melt the butter in another large Dutch oven or pot.
Add the potatoes and cook (covered), until just beginning to soften.
Season liberally with sea salt and pepper.

As the potatoes begin to soften, add the cabbage “slaw.” Stir to coat with butter and cover. Cook until soft.

Stir in the fresh thyme.

Serve the corned beef with sautéed potatoes and brassicas (cabbage).