Corned beef and cabbage

1
Cathy Tuten

By
@Michelle_Tuten

We always try to have this meal for Easter. My family loves it. I got this recipe along time ago from an Irish friend of mine.

Rating:

★★★★★ 1 vote

Serves:
2 to 4

Ingredients

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  • 1 to 2 lb
    corned beef brisket with spice packet
  • 1 medium
    onion, sliced
  • 4 c
    water
  • 1/2 c
    apple juice, unsweetened
  • 2 Tbsp
    brown sugar
  • 1 tsp
    prepared mustard
  • 1/8 tsp
    ground cloves
  • 1/2 small
    cabbage head
  • 5 medium
    carrots, cut into thirds

How to Make Corned beef and cabbage

Step-by-Step

  1. •Place brisket and contents of spice packet in a large saucepan. Add onion, water and apple juice. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender.
  2. • Transfer brisket to an 11-in. x 7-in. baking dish coated with cooking spray; reserve cooking liquid. Combine the brown sugar, mustard and cloves; rub over meat. Bake, uncovered, at 350° for 15 minutes.
  3. • Meanwhile, cut cabbage into four wedges, leaving a portion of the core attached to each wedge. Add cabbage and carrots to cooking liquid. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Thinly slice corned beef; serve with vegetables. This will make 2 to 4 servings depending on the size of brisket.

Printable Recipe Card

About Corned beef and cabbage

Course/Dish: Beef, Vegetables




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