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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

Reviewed on Mar. 16, 2010 by SKATER1

THE CORNED BEEF CAME OUT VERY SALTY. I THINK THAT IF I WERE TO DO THIS AGAIN, I WOULD DEFINITELY USE A LOT MORE WATER.

WE DID NOT ENJOY IT AT ALL.

Reviewed on Mar. 15, 2010 by naturefans

Corned beef shrinks A LOT when cooked, so 1 pound will be a lot less after cooking!

Reviewed on Mar. 14, 2010 by cbando

This was my first attempt at making Corned Beef at home. We usually go out for this and a few hours later my sensitive stomach lets me know that it did not like it. I tried this recipe at home this year and found that I had no side effects. We love the flavor that the orange peeling gives it. I added little red potatoes to the carrots and cabbage while boiling. I will definately try this one again.:)

Reviewed on Mar. 11, 2010 by danerno1

Briskets are 2 or 3 lbs. So, put meat in a 6 to 8 quart pot with spice packet. (May use 2 Tbsps pickling spice instead) Cover with water at least 2 inches above meat. Add 1 cup apple juice and sliced onion. Simmer for at least 2 hours till very tender. Remove brisket to plate. Place a large strainer over a second pot. Pour remaining cooking liquid through strainer. To this liquid with onion and spices strained out of, add 8 prepared carrots, 1 large head of cabbage cut into 2 inch wedges and 4 large or 6 small red potatoes. (Skin optional) Add extra water if necessay to cover over vegetables. Low boil until very tender, about 25 minutes. Add brisket back to simmering vegetables during the last 5 minutes to reheat meat. Remove brisket to large platter. Remove vegetables with slotted spoon and surround meat with them. Brisket will reduce in size about 25% during cooking. This is the proper way to prepare this Irish meal.

Reviewed on Mar. 11, 2010 by momsays

Who in their right mind eats 1/2 pound of meat?? This supposed to feed 2 right??? Sounds easy enough. I might even break out of my cockpot mold this year for our corned beef and cabbage. Just up the ingredients to the amount for whatever size brisket I end up with.

Reviewed on Mar. 03, 2010 by vistahome@aol.com

In response to how much corned beef to buy, just pick up the amount you want, and slow cook or roast in oven. Most are packaged with an average weight of 3-4 pounds, so you will have plenty of leftovers.

Reviewed on Mar. 02, 2010 by honeyIam

It sounds great, but before I cook this I have one QUESTION--Recipe calls for 1 pound (ONE POUND?????] of corned beef brisket?? I want to make this in a few days--can someone please let me know the proper amount of beef. Thanks. honeyIam

Reviewed on Mar. 09, 2009 by jbart

Get small jar of pickling spices and add a tablespoon or two. I also add a couple of cloves of fresh garlic.

jbila

Reviewed on Mar. 09, 2009 by emdixie

I don't like useing the spice packet. I like to put in some Garlic powder and salt and letting it cook in a slow cooker

Reviewed on Mar. 09, 2009 by gerhartl

What if your brisket doesn't have a "spice packet" included?

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