Looking for a break from the traditional “boiled meal” for St. Patrick’s Day. This recipe from The Organized Cook is a healthier and tastier alternative to boiled corned beef brisket with cabbage and potatoes. Instead of potatoes, I use sweet potatoes, and instead of cabbage, I use swiss chard.

Roasted Corned Beef, Sweet Potatoes & Swiss Chard

Roasted Corned Beef, Sweet Potatoes & Swiss Chard Recipe:

Ingredients:

1. corned beef brisket- 2-3 lbs
2. sweet potatoes- 1-2, peeled and diced into cubes
3. Swiss chard- 1 bundle, rinsed and patted dry
4. olive oil- 1/2 cup
5. spicy brown mustard- 1/4-1/2 cup

Directions:

1. boil corned beef brisket in sufficient amount of water to cover beef, using seasoning packet if provided 2 1/2- 3 hours
2. (about 15 minutes from corned beef being done) Heat oven to 400 degrees
3. toss diced sweet potatoes in about three tablespoons of olive oil
4. roast sweet potatoes until slightly tender, approximately 8 minutes; remove from oven
5. trim stems of Swiss chard, then chop remaining stem and leaves
6. remove cooked corned beef from water and transfer to cutting board
7. scrape and discard fat from corned beef
8. chop corned beef then add to chopped Swiss chard in mixing bowl
9. add cooked sweet potatoes to mixing bowl
10. pour olive oil and mustard over the top; toss and transfer to baking sheet
11. roast until Swiss chard is crunchy and sweet potatoes are cooked thoroughly, approximately 12 minutes

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Boiled Corned Beef AlternativeRoasted Corned Beef RecipeSt. Patrick's Day recipeThe Organized CookToni Spilsbury