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Corned Beef and Cabbage Recipe
Corned Beef and Cabbage Recipe photo by Taste of Home

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
TOTAL TIME: Prep: 20 min. Cook: 2-3/4 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 2-3/4 hours
MAKES: 8 servings


  • 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

Nutritional Facts

1 serving equals 304 calories, 15 g fat (5 g saturated fat), 78 mg cholesterol, 978 mg sodium, 25 g carbohydrate, 5 g fiber, 17 g protein.


  1. 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.
  2. Preheat oven to 350°. Remove brisket from cooking liquid and place in a greased roasting pan. Rub sugar mixture over warm meat.
  3. 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

Nutritional Facts

1 serving equals 304 calories, 15 g fat (5 g saturated fat), 78 mg cholesterol, 978 mg sodium, 25 g carbohydrate, 5 g fiber, 17 g protein.

Light-Bodied Red Wine

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

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Reviewed Mar. 23, 2014

"This was very tasty and my family loved it! Would add more carrots next time, since they went in a flash."

Reviewed Mar. 17, 2014

"I made this wonderful recipe the day before St. Patrick's Day. The mustard-brown sugar glaze gave the corned beef a nice zing of flavor. The cabbage and carrots were tasty along side the tender corned beef. Simply fabo!!"

Reviewed Mar. 16, 2014

"Very Good... I only did a few shavings of orange zest and I did not use cloves. I am pleasantly surprised how good this came out. I cut potatoes, onions and carrots and cooked them in the broth from the meat. It is so yummy, I cannot wait for dinner so everyone can taste it. I am always afraid to try new things with my foods. I stick to what I know and grew up eating. I am glad I tried this..."

Reviewed Mar. 13, 2014

"Very good! We really enjoyed this! Loved the rub on the meat, will use less sugar next time in the rub.and I cut up cabbage and added to liquid with carrots. Really good."

Reviewed Jan. 30, 2014

"I love corned beef and have always added beer (Murphy's) to the cooking broth, but apple juice was a pleasant switch. And I love this glaze!

Note to jeaniene123. Corned Beef was made in Cork, Ireland to be used on the sailing ships bringing immigrant s to America. It was a way to preserve the meat for the long voyage."

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