Comida Kraft
Recipe Box

Corned Beef Brisket with Cabbage

Prep Time
20
min.
Total Time
4
hr.
40
min.
Servings

12 servings

Serve a delicious Corned Beef Brisket with Cabbage at a St. Patrick's Day feast or today! Everyone will love this classic, succulent corned beef brisket.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Place meat in large saucepan; top with onions, garlic and bay leaves. Add enough water to cover all ingredients; cover with lid. Bring to boil; simmer on medium-low heat 1 hour. Drain, reserving meat in pan. Remove and discard bay leaves.
  • Add enough fresh water to saucepan to cover meat; cover with lid. Bring to boil; simmer on medium-low heat 2 to 3 hours or until meat is tender.
  • Heat oven to 350ºF. Remove meat from pan, reserving liquid in pan; place meat in shallow baking pan. Mix syrup, mustard and horseradish; spoon half over meat. Reserve remaining syrup mixture for brushing onto cooked meat.
  • Bake 20 min., brushing frequently with remaining syrup mixture. Meanwhile, add cabbage to reserved liquid in saucepan; cook 8 to 10 min. or until tender.
  • Place meat on platter; drizzle with pan drippings. Serve with cabbage.

To Double

Prepare as directed, using a 6-lb. corned beef brisket and doubling all remaining ingredients. Makes 24 servings.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 310
Total fat 16g
Saturated fat 5g
Cholesterol 80mg
Sodium 940mg
Carbohydrate 26g
Dietary fiber 3g
Sugars 19g
Protein 16g
% Daily Value
Vitamin A 2 %DV
Vitamin C 30 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Corned Beef Brisket with Cabbage is rated 4.733333333333333 out of 5 by 15.
  • 2016-07-28T10:11CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_14
  • loc_en_US, sid_53204, PRD, sort_relevancy
  • clientName_khcrm
Rated 3 out of 5 by from I thought I'd try this rather than going with the old standby slow cooking oven method....Boy was... 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.
Date published: 2012-03-19
Rated 5 out of 5 by from I have made this several times and this never reaches a plate. 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.
Date published: 2013-03-23
Rated 5 out of 5 by from Thank you thank you for this recipe it was great never made a brisket before but will start now I... 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 :)
Date published: 2012-03-13
Rated 4 out of 5 by from This was my first time making corned beef & cabbage. 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!
Date published: 2012-03-26
Rated 5 out of 5 by from I made this last night for St. I made this last night for St. Patrick's Day dinner. It was delicious! I made one substitution - I use real maple syrup instead of pancake syrup. I served boiled red potatoes and baby carrots as well. Yum!
Date published: 2016-03-18
Rated 5 out of 5 by from I have made this 2 years in a row for my big St. 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.
Date published: 2012-03-21
Rated 5 out of 5 by from This was my first time EVER making corned beef brisket. 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.
Date published: 2012-04-04
Rated 5 out of 5 by from this was an awesome recipe. 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
Date published: 2012-03-21
  • 2016-07-28T10:11CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_14
  • loc_en_US, sid_53204, PRD, sort_relevancy
  • clientName_khcrm

K:180 v0:53204

>