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Corned Beef Brisket with Cabbage

Corned Beef Brisket with Cabbage recipe
photo by:kraft
With just a wee bit o’ prep, you'll be on your way to serving up this succulent classic. In this version, the horseradish punch is tamed with the sweetness of maple-flavore...read more
time
prep:
20 min
total:
4 hr 40 min
servings
total:
12 servings
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posted:
1/19/2007
This is my favorite way to fix corned beef now -however I cooked the meat in my crockpot. This seems to make it alot more tender.
posted:
11/28/2006
The right meal after all that thanksgiving Turkey. Very easy to make.
posted:
10/14/2006
Don't let the cooking time stop you from making the wonder dish. My husband absolutly loved this dish! Not a lot of prep time-mostly all cooking time. We did omit the horshradish simply because we were out. Next time we will make sauce with it in.
posted:
10/6/2006
This has become a tradition for our St Pat's gathering. Now, I get requests for it all year round. Absolutely everyone says it's the best corned beef they've ever had.
posted:
9/30/2006
excellent
posted:
5/11/2006
This came out ok. Everyone ate it but no one raved about it. I'll be looking for another Corned Beed recipe.
posted:
4/4/2006
I made this for ST. Patrics Day and every body and I mean everybody loved it. It was so easy too!I will make again in the NEAR future. THANK YOU SO MUCH!!!!!!!!
posted:
3/28/2006
The best corned beef dinner we've ever produced!
posted:
3/26/2006
Two years ago was the first time I ever attempted to make corned beef and cabbage. I followed the directions on the package of corned beef. The result was good, but it pales in comparison to this recipe! I will continue to make this recipe for years to come. It was delicious and very easy to make. I didn't drain the liquid as one of the other people who rated this suggested. Instead, I rinsed the beef with cold water in the pot until it ran clearer. Then I put it in the pot with the spices and covered with water and cooked it. After taking it from the pot I cooked the cabbage and some baby carrots in the remaining liquid.
posted:
3/19/2006
WOW! I made this dish for St. Patty's. It was awesome. I had never make brisket before. It took a while, but it was so easy. I'm not a big mustard fan so I used 1/4 cup brown mustard instead, but I couldn't even taste it when finished. My husband loved it so much he made his friend try it the next day, and said it was the best thing he's had in a while. I love this website!
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