CORNED BEEF AND CABBAGE
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
Provided by Taste of Home
Categories Dinner
Time 3h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- 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. , Preheat oven to 350°. Remove brisket from cooking liquid and place in a greased roasting pan. Rub sugar mixture over warm meat. , 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 : Calories 304 calories, Fat 15g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 978mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 5g fiber), Protein 17g protein.
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