Apple and Brown Sugar Corned Beef Recipe -
Apple and Brown Sugar Corned Beef Recipe
  • READY IN 4+ hrs

Apple and Brown Sugar Corned Beef

Recipe by  

"I make this every year for my family on St. Patrick's Day. Delicious and filling!"

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Ingredients Edit and Save

Original recipe makes 2 briskets Change Servings
  • PREP

    15 mins
  • COOK

    4 hrs

    4 hrs 15 mins


  1. Pour the apple juice into a large slow cooker, and mix in the brown sugar and mustard, stirring until the brown sugar has dissolved. Mix in the contents of the spice packets, and lay the briskets into the apple juice mixture. Top with red potatoes, carrots, onions, and cabbage chunks. Push all ingredients into the liquid.
  2. Cover and cook on High until corned beef is very tender, 4 to 5 hours; or cook on Low for 8 to 10 hours. Slice meat thinly across the grain, and serve with vegetables.
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  • Cook's Note
  • For stovetop cooking, place meat, apple juice, brown sugar and mustard in a large covered stockpot. Bring to boil, reduce heat and simmer, covered, for 40 minutes per pound of meat. Add veggies for last half hour of cooking.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Mar 14, 2011

MY dad of all people started making this and it wasn't MY traditional way. I gave him "the eye" while watching him throw apple juice and mustard of all things into it. I must admit..."the eye" felt stupid as I was eating the most delicious corn beef dinner EVER! The cabbage was almost like a dessert. I couldn't stop eating. Don't mess with this recipe other than maybe trying it out in a pressure cooker. But doubt it even needs that! Ambra-Akron

Most Helpful Critical Review
Mar 16, 2011

Maybe it's just me but I don't like my dinner to taste like dessert. The corned beef was fine but I could have achieve the same results with a more basic, conventional treatment. The carrots were candied - which is OK. And the potatoes were fine - probably too dense to take on the flavors. But the cabbage was ruined. It tasted waaaay too sweet and had none of that good cabbage taste. Maybe that's a positive for those who don't like cabbage. So next time I'll go a different route and be a bit more traditional: make the New England Corned Beef dinner I remember from my childhood. (I missed the yummy, mouth-watering smell from cooking it stove-top too. Instead I got a too sweet smell in my kitchen that lingered for hours.)

Mar 14, 2011

I make this recipe but I rinse my corned beef and then soak it over night in a sealed marinating dish in cold water to take out some of the sodium and then rinse it again before making it my family loves it and this is our favorite recipe to use. I also don't swell up.

Mar 17, 2011

My 2 year old ate more of this corned beef than I did. The apple juice/mustard/brown sugar combo gave the beef a wonderfully sweet/tangy flavor. I wouldn't change a thing about this recipe. Happy St. Patty's Day everyone!

Mar 17, 2011

I usually don't try recipes with only 3 reviews, and I was leery when I read the ingredients, but it was awesome!! I would give it more stars if I could. I cooked it on the stove and I only had 1 - 3lb corned beef brisket, so I halved the vegetables but kept the liquid, brown sugar and mustard measurements the same.

Mar 21, 2011

Very good! The corned beef was so tender. (I cooked it on low for about 8 hrs.) The only trouble I had was trying to fit everything into my slow cooker, which is a large, oblong cooker. I had to put several potatoes, part of an onion and half of the cabbage in a pan on the stove. I used a little water and some of the juices from the slow cooker, which almost reached the top rim of the cooker by then. I simmered the extras on low for the last hour or so. I'm actually glad I had to cook most of the cabbage on the stove because the cabbage that was in the slow cooker cooked down to practically nothing. The carrots were the biggest surprise! They were so incredibly sweet, I was wishing I'd added more! Everyone enjoyed the meal very much!

Apr 25, 2011

Mmmmmmmmmmmm!! Not a big fan of "traditional" corned beef and cabbage, so this was an interesting idea to try. I halved the recipe, changed apple cider for juice, added three cut apples, left out the onions and used the regular potatoes I had on hand vs. red. Reading other reviews, I decided to wait 'til the last hr. to add the chopped cabbage, so it still had good taste/texture. The sweet/salty flavor mix was wonderful, and this is how we're eating corned beef and cabbage from now on!!

Mar 18, 2011

Amazing. Simply amazing. I have never liked this before and loved it. My husband, who is Jewish, is a corned beef connoisseur and said it was the best he's ever had. Kept the juice and spices the same but did just one three pound corned beef and only used 7 potatoes, one onion and a half a head of cabbage. Thank you for this! ! ! !


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  • Calories
  • 672 kcal
  • 34%
  • Carbohydrates
  • 87.2 g
  • 28%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 23.5 g
  • 36%
  • Fiber
  • 10.5 g
  • 42%
  • Protein
  • 30.5 g
  • 61%
  • Sodium
  • 1438 mg
  • 58%

* Percent Daily Values are based on a 2,000 calorie diet.

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