Corned Beef & Cabbage Recipe

There's nothing like the smell of corned beef simmering slowly over a warm stove! What an easy way to make a hearty meal of meat and vegetables.

Photo by Sherri H.
Adapted from tasteofhome.com
None

PREP TIME

20

minutes

TOTAL TIME

115

minutes

SERVINGS

8

servings

PREP TIME

20

minutes

TOTAL TIME

115

minutes

SERVINGS

8

servings

Adapted from tasteofhome.com

Ingredients

  • 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

Directions

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 for 2 to 2.5 hours or until meat is tender. Remove brisket from cooking liquid and place in a greased roasting pan. Rub sugar mixture over warm meat. Bake at 350°F for 15 minutes. Meanwhile, add carrots to cooking liquid. Cover and simmer for 10 minutes. Cut cabbage into eight wedges, leaving a portion of the core on each wedge; add to carrots. Cover and simmer for 15 to 20 minutes or until vegetables are tender. Thinly slice meat; serve with vegetables.

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