- 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
- 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.
Reviews for Corned Beef 'n' Cabbage
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excellent for St. Patrick's Day dinner! Beef was perfectly tender, slightly sweet, and very flavorful. My picky 7 year old daughter even asked for seconds!
slooke: To weezer410: this is for recipes not political correctness. If this site brings that much resentment out for God's sake do not read a newspaper!!!
This is not Irish cuisine. Beef was not affordable to the Irish in Ireland. The British brought in cattle when they took over Ireland. My ancestors raised beef for the wealthy. Our food was the potatoes , bacon, mutton, fish and vegetables. Corned beef and cabbage is an "American" culture, invented by Americans. Please understand the difference. We do not celebrate the way Americans do. It is a religious holiday for us but Americans have turned it into a "Beer Drinking day". America?s version of Irish cuisine is more of an adaption than a replica of traditional Irish food.
the easiest reciep
@ 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