Corned Beef and Cabbage Recipe
- 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
- 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.
1 each: 304 calories, 15g fat (5g saturated fat), 78mg cholesterol, 978mg sodium, 25g carbohydrate (18g sugars, 5g fiber), 17g protein
Reviews for Corned Beef and Cabbage
"Really good flavor. I am not a corn beef eater but this is delicious."
"I made this last night the corn beef was great. I actually cooked the potatoes and carrots separate due to space in my dutch oven. I actually added a spoonful of minced garlic to the recipe. I actually cooked mine almost 4 hours. It smelled amazing."
"I made this yesterday in my dutch oven. It turned out perfectly. I did have to cook it a little longer in the dutch oven on simmer about 30 minutes so a total of 3 hours. I also substituted one quart of water for a quart of hard cider beer which was a nice twist, with that change I omitted the apple juice. I also added red potatoes to the vegetable mix. My husband said this one is a keeper."
"Fantastic! I forgot to cut the amount of clove, so I doubled up on the rest of the rub/glaze ingredients. I've never baked my corned beef....this is THE way I'll prepare corned beef in the future."
"This was a nice St. Patrick's Day meal! The orange flavor of the rub was great! As another reviewer suggested, I cut down the cloves to 1/8 tsp. I didn't have any apple juice, so I quartered an apple to cook with the meat. It didn't seem to miss that liquid. I also cooked some chunks of potatoes with the vegetables - it was all delicious!"
"We love corned beef and cabbage. This recipe was so simple but added a nice twist with the mustard/brown sugar rub. I had a 2.5 lb brisket and would cut back on the rub just a bit. The orange zest and clover gave a nice unexpected flavor too. The only other changes I made were to add 3 med to small potatoes, peeled and quartered with the carrots to cook and then thickened a bit of the broth after removing the vegetables. It made a unique tasting, light gravy."
"This was very tasty and my family loved it! Would add more carrots next time, since they went in a flash."
"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!!"
"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..."
"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."
"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."
"Easy. No leftovers!"
"The rub applied at the end made this quite unique. The flavor was wonderful. My five year old gobbled it down to my surprise and my man said it was the best he's ever had! Yay!"
"Excellent recipe... my family loved it!And so easy!"
"Everyone loved it. The rub was a nice bonus. Next time I would cut the cloves to 1/8 tsp."
"Oops....forgot to include my rating with my review."
"Served this to 15 ladies in my quilt guild mini-group and they raved about it. Said the best corned beef they ever had. After grating the orange peel, I sliced the orange and added it to the water to cook the beef. Also added small red potatoes to the carrots. It was delicious."
"Some people always take the fun out of everything with their negativity. Jeannine I am talking about you. Sounds like a great receipe. Will try it this weekend."
"I have been making this recipe every year since it was published. It is easy and comes out perfect every sinlge time."
"I substituted the apple juice with beer and added additional spices of thyme, mustard seeds, whole cloves, bay leaves, and leafy celery tops. Great recipe!"
"Looks like a nice dish. This site has a great version of this recipe www.entertainingrecipes.org"
"Great recipe. I am Irish and always prepare this dish on St. Patty's Day. Jeannine123 needs to chill! Is she Irish?"
"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!!!"
"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!"
"so easy! Taste good too!"
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.