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Corned Beef and Cabbage Recipe

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Even though Connie Lou Bommers can't lay claim to Irish ancestry, this Pella, Iowa subscriber calls St. Patrick's Day one of her favorite holidays. "Everything about it is so festive," she enthuses, "especially the food." Connie shares the dinner she prepares, starting with this succulent corned beef recipe. "Aside from Christmas, it's the meal we most enjoy," she affirms.—Connie Lou Blommers, Pella, Iowa

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8 Servings
Prep: 20 min. Cook: 3 hours

Ingredients

1/4 cup packed brown sugar
2 teaspoons finely grated orange peel
2 teaspoons yellow mustard
1/4 teaspoon ground cloves
1 corned beef brisket with spice packet (2 to 3 pounds)
2 medium onions, sliced
2 quarts water
1 cup apple juice
8 carrots, cut into 3-inch pieces
1 small head cabbage

Directions

In a small bowl, combine first four ingredients; set aside. In a Dutch oven, place corned beef and seasoning packet. Add onions, water and apple juice; bring to a boil. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until meat is tender. Remove brisket from cooking liquid and place in a greased roasting pan. Rub sugar mixture over warm meat. Bake at 350° for 15 minutes. Meanwhile, add carrots to cooking liquid. Cover and simmer for 10 minutes. Cut cabbage into eight wedges, leaving a portion of the core on each wedge; add to carrots. Cover and simmer for 15-20 minutes or until vegetables are tender. Thinly slice meat; serve with vegetables. Yield: 8 servings.

Corned Beef and Cabbage published in Country Woman March/April 1996, p17

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