Corned Beef and Cabbage II

Corned Beef and Cabbage II

185
ORIGINALSYN 0

"My mother has been making corned beef and cabbage this way for years. She has no idea where the recipe came from but it is absolutely the best. Easy and quick...Enjoy!"
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Ingredients

4 h 15 m servings 482 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 482 kcal
  • 24%
  • Fat:
  • 34.1 g
  • 52%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 1680 mg
  • 67%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 300 degrees F (150 degrees C). Line a 9x13 inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in the roast.
  2. Rinse the brisket, and pat dry. Rub with pickling spice, and place in the prepared roasting pan. Arrange celery, orange and onion slices on and around the roast. Pour in 1/2 cup of water, and wrap aluminum foil up over the roast tightly, making sure the ends are sealed.
  3. Bake for about 4 hours in the preheated oven, or until meat is tender.
  4. About 45 minutes before the roasts time is up, heat 3 tablespoons of margarine and 1/4 cup of water in a large pot. Add cabbage and apples, cover, and simmer over low heat for about 30 minutes. Occasionally shake the pot so that nothing sticks to the bottom. Serve with remaining margarine and sliced corned beef.

Reviews

185
  1. 207 Ratings

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Most helpful positive review

Using several of the suggestions, I went with the oven bag and turned the heat down to 250 degrees. I placed everything in a turkey sized bag in my roaster (with a little extra water and chopped...

Most helpful critical review

Other than not using the celery, I made this per the recipe. The corned beef was exceptionaly tender but it didn't taste as good as I expected. It didn't taste like corned beef is suppose to tas...

Using several of the suggestions, I went with the oven bag and turned the heat down to 250 degrees. I placed everything in a turkey sized bag in my roaster (with a little extra water and chopped...

OG 04/01/06 review: This recipe was really great and easy! When we got up to our new cabin the stove wasn't working correctly so I cut the water down to about 1/4 cup or less, and did it in a c...

A great simple recipe for a very tasty Corned Beef and Cabbage. The only thing I did differently was to use a Reynolds Oven bag instead of aluminum foil, and the beef turned out very succulent ...

I never would have tryed this recipe if it where not for all the rave reviews. One word...YUMMMMMMM! Very tender,moist and easy. I doubled the liquid and used beef broth rather than water. Di...

This was excellent! My 'St. Patrick's Day' guests were IMPRESSED indeed. The meat was tender and flavorful, just PERFECT! I followed the recipe exactly except that I cooked two 2.5-pound brisk...

I am not sure how the previous user could only score this one star. I made this recipe on 03/11 for my husband and we had 2 guests for dinner. I made the recipe as is listed. It said serves 8 w...

Fantastic! Such a difference from regular boiled corned beef. And we absolutely loved the cabbage and apples- I carmelized some onions and added a few teaspoons of apple cider vinegar, then a...

This is a great recipe and easier than boiling. I use a rack and apple juice instead of water.

This is excellent flavor and easy to make. Substitute Granny Smith because that's what I had on hand. Also made a sauce of low fat sour cream and horseradish with a spoon of Dijon.