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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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YUM! THIS IS DELISH - used the little seasoning packet that came with the beef, but followed the recipe otherwise. SO GOOD!
I highly recommend serving with mashed potatoes and cream corn. This is a childhood traditional favorite I have enjoyed for years
Thank you thank you for this recipe it was great never made a brisket before but will start now I was going to do as the other review said about halfing it because of the calories but hey once or twice to indulge wont hurt me :)
I have made this recipe for the last couple of years and it is becoming a family tradition.
I had bought a couple of briskets on sale and never having made one before, I was excited to try and happened upon this recipe, gave it a try, WOW!! It turned out so good, I look for on sale briskets every time I go to the market so I can make this again.
This recipe was wonderful. The only thing I would change is that there was more sauce than we needed since we are trying to eat lighter. I cut the maple syrup to 1/3 cup and enough mustard to make the combined amount 1/2 cup and added the 1 T of prepared horseradish. There was plenty sauce and less calories for us!
I made this recipe with a corned beef and it's spice packet, so I didn't add the onions, garlic, or bay leaves. But I did use the sauce mixture over the top, which was delicious, and the cabbage turned out well, too.
Made this today for St Patricks. Gives the corned beef a really good flavor. I would definately make again!
Thought it would be OK to celebrate St. P's day- IT WAS PHENOMENOL!! Any easy- my husband & I ate it all and can't wait to have it again
This was the best corn beef brisket we've ever had. Served guests this past weekend and they loved it! I cooked brisket in pot on stove for 1 hour with the garlic, onions and bay leaves. Then put brisket (drained water retaining garlic and onions; discarding bay leaves) in a crock pot with 2 12 ounce bottles of beer, adding enough water to cover meat. Cooked for 4 hours on high (5.65 lb. meat); cooked another hour on low. Put liquid in separate pot for cooking veggies. Left meat in crock pot until ready to put in oven with sauce. Served with veggies and a beer quick bread similar to Irish Soda bread. I would definitely cut down on the sauce; I doubled recipe and was way too much. Meat was wonderful!!
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