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

Corned Beef and Cabbage Recipe

Read Reviews
4.5 25 25
Publisher Photo
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 each: 304 calories, 15g fat (5g saturated fat), 78mg cholesterol, 978mg sodium, 25g carbohydrate (18g sugars, 5g fiber), 17g 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

Light-Bodied Red Wine

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

Reviews for Corned Beef and Cabbage

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
angcy User ID: 1160970 245678
Reviewed Mar. 19, 2016

"Really good flavor. I am not a corn beef eater but this is delicious."

Armstras07 User ID: 8309866 237029
Reviewed Nov. 9, 2015

"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."

danielleylee User ID: 4484886 223074
Reviewed Mar. 18, 2015 Edited Mar. 19, 2015

"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."

danab1925 User ID: 8028868 223027
Reviewed Mar. 17, 2015

"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."

seasons4 User ID: 978190 223016
Reviewed Mar. 17, 2015

"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!"

[email protected] User ID: 3102613 222763
Reviewed Mar. 14, 2015

"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."

lsherwin User ID: 6908589 13491
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."

lilhappyspoon User ID: 6401515 15074
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!!"

Tamarah1271 User ID: 7647485 45575
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..."

dogmom2000 User ID: 3117117 201911
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."

Loading Image