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
- 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.
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Corned Beef and Cabbage(15)
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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.
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