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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 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."

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."

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."

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!"

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."

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