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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Corned Beef and Cabbage
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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.
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