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Corned Beef and Cabbage

Total Time

Prep: 20 min. Cook: 2-3/4 hours


8 servings

Although I can't lay claim to Irish ancestry, St. Patrick's Day is among my favorite holidays—everything about it is so festive, especially the food. Succulent corned beef is part of the magic. —Connie Lou Blommers, Pella, Iowa


  • 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


  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 2 to 2-1/2 hours or until meat is tender.
  2. Preheat oven to 350°. Remove brisket from cooking liquid and place in a greased roasting pan. Rub sugar mixture over warm meat.
  3. 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 Facts

1 each: 304 calories, 15g fat (5g saturated fat), 78mg cholesterol, 978mg sodium, 25g carbohydrate (18g sugars, 5g fiber), 17g protein.

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