Ditch The Boiled Corned Beef: Roasted Corned Beef with Swiss Chard & Sweet Potatoes from The Organized Cook
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:
- corned beef brisket- 2-3 lbs
- sweet potatoes- 1-2, peeled and diced into cubes
- Swiss chard- 1 bundle, rinsed and patted dry
- olive oil- 1/2 cup
- spicy brown mustard- 1/4-1/2 cup
Directions:
- boil corned beef brisket in sufficient amount of water to cover beef, using seasoning packet if provided 2 1/2- 3 hours
- (about 15 minutes from corned beef being done) Heat oven to 400 degrees
- toss diced sweet potatoes in about three tablespoons of olive oil
- roast sweet potatoes until slightly tender, approximately 8 minutes; remove from oven
- trim stems of Swiss chard, then chop remaining stem and leaves
- remove cooked corned beef from water and transfer to cutting board
- scrape and discard fat from corned beef
- chop corned beef then add to chopped Swiss chard in mixing bowl
- add cooked sweet potatoes to mixing bowl
- pour olive oil and mustard over the top; toss and transfer to baking sheet
- roast until Swiss chard is crunchy and sweet potatoes are cooked thoroughly, approximately 12 minutes
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