Corned beef and cabbage

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.

★★★★★ 1 vote
2 to 4


1 to 2 lb
corned beef brisket with spice packet
1 medium
onion, sliced
4 c
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


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.

About Corned beef and cabbage

Course/Dish: Beef, Vegetables