Corned Beef Brisket with Cabbage and Carrots

 

 

Ingredients

1 to 2 lb	corned beef brisket with spice packet
1 md	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 sm	cabbage head
5 md	carrots, cut into thirds

Michelle Tuten

Well Seasoned

Florence, SC (pop. 37,056)

Michelle_Tuten

Member Since Mar 2012

Michelle's Notes:

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.

Directions

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.