Red Flannel Corned Beef

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Makes: 6  servings Prep 20 mins Cook 1 hr 45 mins


  • 1 2 - 2 1/2pound  corned beef brisket
  • 1 1/4 pounds  red, yellow, and/or candy-stripe baby beets with tops (about 10 oz. after trimming)
  • 1 pound  fingerling potatoes or tiny new potatoes, halved or quartered
  • 3 cups  finely shredded green cabbage
  • 1/3 cup  minced red onion
  • 1/3 cup  vinegar
  • 3 tablespoons  olive oil or salad oil
  • 2 tablespoons  spicy brown mustard
  • 1 tablespoon  honey


1. Trim excess fat from meat. Place meat in a 4-quart Dutch oven; add any juices and spices from package. Add enough water to cover meat. Bring to boiling; reduce heat. Cover and simmer for 1-1/2 to 2 hours or until almost tender.

2. Meanwhile, trim tops of beets to 1/2 inch. Trim root ends. Add beets and potatoes to the corned beef mixture. Return to boiling; reduce heat. Cover. Simmer for 15 minutes or until potatoes and beets are tender.

3. Transfer meat to a cutting board. Thinly slice meat across the grain. Arrange meat and cabbage side-by-side on a large serving platter. Using a slotted spoon, remove potatoes and beets, and arrange next to the cabbage. For the dressing, in a small saucepan combine red onion, vinegar, olive oil or salad oil, spicy brown mustard, and honey; bring to boiling. Remove from heat. Drizzle over all. Serve with any remaining dressing. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)449,
  • Fat, total(g)28,
  • chol.(mg)105,
  • sat. fat(g)8,
  • carb.(g)29,
  • fiber(g)4,
  • pro.(g)23,
  • vit. C(mg)51,
  • sodium(mg)1321,
  • calcium(mg)40,
  • iron(mg)5,
  • Percent Daily Values are based on a 2,000 calorie diet
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