Corned Beef and Cabbage
Total TimePrep: 20 min. Cook: 2-3/4 hours
- 1/4 cup packed brown sugar
- 2 teaspoons finely grated orange zest
- 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.
Nutrition Facts1 each: 304 calories, 15g fat (5g saturated fat), 78mg cholesterol, 978mg sodium, 25g carbohydrate (18g sugars, 5g fiber), 17g protein.
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Mar 19, 2016
Really good flavor. I am not a corn beef eater but this is delicious.
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.
Mar 18, 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.
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.
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!
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.
Mar 23, 2014
This was very tasty and my family loved it! Would add more carrots next time, since they went in a flash.
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!!
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...
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.