Best Shannon Vegetable Platter Recipes
KILKENNY CORNED BEEF AND SHANNON VEGETABLE PLATTER
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.
SHANNON VEGETABLE PLATTER
Categories Vegetable Side Braise St. Patrick's Day
Number Of Ingredients 6
Steps:
- Boil potatoes and carrots, separately, in 2 saucepans of boiling, salted water for 15 minutes or until fork tender. Drain. Return vegetables to saucepans over low heat; toss vegetables over heat to dry. Place on heated serving platter and keep warm. Cut cabbage into 12 wedges. Soak in warm salted water in large bowl for 1 minute. Drain. Arrange, overlapping, in large skillet. Pour boiling water over to cover; cover skillet; bring water to boil. Lower heat and simmer for 3 minutes. Remove cabbage and drain on paper towels. Arrange on platter with potatoes and carrots. Heat butter and chopped parsley in microwave or small saucepan until bubbly. Pour over vegetables to coat well.
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