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Corned Beef 'n' Cabbage Recipe

Corned Beef 'n' Cabbage Recipe photo by Taste of Home

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Have a St. Paddy's Day celebration for two with this traditional combo. You'll savor the flavor whether you're Irish or not. —Connie Lou Blommers, Pella, Iowa

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Corned Beef 'n' Cabbage Recipe

Prep: 35 min. Cook: 1-3/4 hours

Yield: 2 Servings

35 105 140

Ingredients

1 corned beef brisket with spice packet (1 pound)
1 medium onion, sliced
4 cups water
1/2 cup unsweetened apple juice
2 tablespoons brown sugar
1 teaspoon finely grated orange peel
1 teaspoon prepared mustard
1/8 teaspoon ground cloves
1/2 small head cabbage
4 medium carrots, cut into 3-inch pieces

Directions

Place brisket and contents of spice packet in a large saucepan. Add onion, water and apple juice. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender.
Transfer brisket to an 11-in. x 7-in. baking dish coated with cooking spray; reserve cooking liquid. Combine the brown sugar, orange peel, mustard and cloves; rub over meat. Bake, uncovered, at 350° for 15 minutes.
Meanwhile, cut cabbage into four wedges, leaving a portion of the core attached to each wedge. Add cabbage and carrots to cooking liquid. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Thinly slice corned beef; serve with vegetables. Yield: 2 servings.

Originally published as Corned Beef 'n' Cabbage in Cooking for 2 Spring 2008, p24

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Reviews for Corned Beef 'n' Cabbage

Corned Beef 'n' Cabbage

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Reviewed on Jan. 06, 2013 by akaz512

the easiest reciep

Reviewed on Mar. 05, 2012 by vieux

@ SKATER1 This is like complaining about the saltiness of prosciutto or pancetta. Corned beef by it's very nature is salty. (It after all salt cured meat.) Given this I am surpised that you tried the recipe. I believe that no modification will satisfy you. Find another dish is the only advice I can offer

Reviewed on Feb. 24, 2012 by Travlnman02

This is fantastic! I added two large red potatoes cut into 2 inch chunks and cooked them with the carrots and cabbage. We had left overs but they did not last long. I had some of the corned beef and potatoes for breakfast next morning. I cut them into small diced pieces, melted a Tbsp of butter in a skillet and warmed them up and ate them with my eggs. Best Corned Beef Dinner I ever made.

Reviewed on Mar. 17, 2011 by ggallagher

What happened to the potatoes? It's not a true Irish corned beef n cabbage dinner without potatoes.

Reviewed on Mar. 16, 2011 by emhogan95

Married to a farmer who loves corn beef, for the ratio of being too much does nobody freeze? Comment on the flavor not the portions, or judge for yourself. It is awesome!

Reviewed on Mar. 15, 2011 by thunnie

This recipe is great. Although I cok just for myself,I use a bit bigger size corned beef,but for the rest,this recipe is great and I too thank you for posting it.

Reviewed on Mar. 08, 2011 by rosie heimann

I have not tried this yet. But I do make a corned beef & cabbage that is very similar to this recipe. I think I'll try this one this year . Plan to make for husband's card party.

Reviewed on Mar. 01, 2011 by Bleugerman

First of all I agree with jplz310. Lighten up! I for one live alone and this is the perfect size for me. No, I don't eat 1/2 pound at a time, but have you never heard of leftovers, even for one person?

Personally, I like to see small recipes from time to time. But if they are not here then I simple modify the amounts as you can to to also make them larger. Get a grip.

Reviewed on Mar. 19, 2010 by jplz310

Wow. You reviewers are heartless. I assume this recipe was probably submitted in the "Cooking For Two" catagory, so lighten up. And as for the one who just had to give her own "better" recipe, please get over yourself! I will definitely try this recipe and i think it sounds delicious. The brown sugar and orange are a unique twist and sounds good to me. And i do appreciate a recipe that serves 2, as my husband hates leftovers. so I thank you.

Reviewed on Mar. 16, 2010 by ctrusgnich

I used a bottle of beer instead of apple juice, but made the topping as the recipe called for---very tasty

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