St. Patrick's Day - m17s Corned Beef 'n' Cabbage :rectnt *PIC*

Corned Beef 'n' Cabbage

Have a St. Paddy's Day celebration for two with this traditional combo from Connie Lou Blommers of Pella, Iowa. You'll savor the flavor whether you're Irish or not.
:recrev I have to say this is the best flavored Corned Beef I have ever tasted. The double cooking made it tender and so very flavorful.
I cooked the vegies in the broth and they too were tender and so very flavorful.
So, if you haven't tried this one, give it a go!! :thup :webby
Yield: 2 servings.
Prep: 35 min. Cook: 1-3/4 hours

1 corned beef brisket with spice packet (1 pound)
1 medium onion, sliced
4 cups water
1/2 cup unsweetened apple juice
2 Tablespoons brown sugar
1 teaspoon finely grated orange peel
1 teaspoon prepared mustard
1/8 teaspoon ground cloves
1/2 small head cabbage
4 medium carrots, cut into 3-inch pieces


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.
Transfer brisket to an 11 x 7-inch baking dish coated with cooking spray; reserve cooking liquid.
Combine the brown sugar, orange peel, mustard and cloves; rub over meat.
Bake, uncovered, at 350°F for 15 minutes.
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.

Posted by Sass
Corned Beef 'n' Cabbage published in Cooking for 2 Spring 2008


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