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Corned Beef 'n' Cabbage

 Corned Beef 'n' Cabbage
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
2 ServingsPrep: 35 min. Cook: 1-3/4 hours


  • 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.

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Corned Beef 'n' Cabbage (continued)

Directions (continued)

  • Yield: 2 servings.