Corned Beef and Cabbage Recipe

Corned Beef and Cabbage picture

Summary

Preparation Time15 MinCooking Time4 Hr 0 Min
Ready In4 Hr 15 MinDifficulty LevelBetter Buy
Health IndexJust EnjoyServings6
CuisineCourse
TasteFeel
MethodSpeciality,
Main Ingredient, , Interest Group

Ingredients

 Corned beef brisket5 1⁄2 Pound
 Pickling spice2 Tablespoon
 Orange1 Large, sliced in rounds
 Celery stalks2 , sliced
 Onion1 Large, sliced
 Cold water1⁄2 Cup (8 tbs)
 Margarine6 Tablespoon (Divided)
 Head of cabbage1 Large, sliced (Cored)
 Apples1 Cup (16 tbs) (Golden Delicious, Cored And Quartered With Peel)
 Cold water1⁄4 Cup (4 tbs)

Directions

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.

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.

Bake for about 4 hours in the preheated oven, or until meat is tender.

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.
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