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Corned Beef and Cabbage Recipe

Corned Beef and Cabbage Recipe photo by Taste of Home

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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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Corned Beef and Cabbage Recipe

Prep: 20 min. Cook: 3 hours

Yield: 8 Servings

20 180 200

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 2 to 2-1/2 hours or until meat is tender.
Preheat oven to 350°. Remove brisket from cooking liquid and place in a greased roasting pan. Rub sugar mixture over warm meat.
Bake 15 minutes. Meanwhile, add carrots to cooking liquid. Cover and simmer 10 minutes. Cut cabbage into eight wedges, leaving a portion of the core on each wedge; add to carrots. Cover and simmer 15-20 minutes or until vegetables are tender. Thinly slice meat; serve with vegetables. Yield: 8 servings.

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

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Corned Beef and Cabbage

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Reviewed on Feb. 25, 2010 by jeaniene123

Not an authentic Irish meal. They do not have corned beef in Ireland. Mainstay food was fish,lamb potatoes...Please be Informed, not misinformed! This Holiday was created by AMERICANS...Not Ireland!!! Do not get facts messed up with Myths...know the heritage!!!

Reviewed on Jan. 14, 2010 by sdavid0520

This was GREAT! I was worried about putting the sugar mix on the brisket so I had my husband try a little on a cooked piece. He said let's try it, we can always cut it off! We thoroughly enjoyed the new flavor! I had a (4.25# of brisket boiled for just 2 hours). We will definitely use the receipe again. THANK YOU, Connie!

Reviewed on Nov. 14, 2009 by t-macka

so easy! Taste good too!

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