Ingredients Jump to Instructions ↓

  1. 1/4 cup packed brown sugar

  2. 2 teaspoons finely grated orange peel

  3. 2 teaspoons yellow mustard

  4. 1/4 teaspoon ground cloves

  5. 1 corned beef brisket with spice packet (2 to 3 pounds)

  6. 2 medium onions, sliced

  7. 2 quarts water

  8. 1 cup apple juice

  9. 8 carrots, cut into 3-inch pieces

  10. 1 small head cabbage

Instructions Jump to Ingredients ↑

  1. 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 2-1/2 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° 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 15-20 minutes or until vegetables are tender. Thinly slice meat; serve with vegetables. Yield: 8 servings.


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