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Corned Beef Brisket with Cabbage

Corned Beef Brisket with Cabbage recipe
photo by:kraft
Corned beef brisket and tender cabbage are together again in this succulent classic. No need to wait until St. Patrick's Day to serve it.
20 min
4 hr 40 min
12 servings
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I have made this several times and this never reaches a plate. The smell of it coming out of the oven brings everyone in the house to the kitchen. After slapping hands away for five minutes someone start cutting into it. It may sound like we are savages but my children are older and have their own lives so when I get the chance to have them all with me. You can bet I'll be making this for ST. Patty this year.
Easy to prepare and absolutely delicious. The only way I will make corn beef and cabbage.
This was my first time EVER making corned beef brisket. This turned out super yummy and super easy to make. I will definitely make this again no doubt.
This was my first time making corned beef & cabbage. The recipe turned out great, if not a bit time-consuming. The extra sauce made a great condiment for the sandwiches the next day. Will definitely make this again!
this was an awesome recipe. i made it for my family on st. patrik's day and everyone loved it. i recommend this recipe for everyone
I have made this 2 years in a row for my big St. Paddy's day party. Everyone including those who don't like corned beef, raved about it. It's delicious.
This recipe is great!!! I will make again it is so good.
Made this yesterday for St. Patrick's Day, the best corned beef I've ever had. Added carrots and potatoes to pot.
I thought I'd try this rather than going with the old standby slow cooking oven method....Boy was that a mistake. I feel like all the simmering just drained the flavor out of the meat...and I even used the spice packet as well as the onions, garlic and bay leaves. The saving grace was the sauce, which I altered. Instead of syrup I used 1 cup of honey along with the 1/2 cup of mustard and 1 tablespoon of prepared horseradish. I had plenty of sauce to baste the brisket generously every 5 minutes while it was in the oven. I served this along with mashed rutabagas and potatoes, as well as steamed cabbage quarters. Next time I'll stick to slow cooking in the oven and then uncover and baste the brisket in the last 15-20 minutes of cooking with the honey mustard horseradish sauce I concocted.
totally yummy!!!
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