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
- 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.
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.
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