Comida Kraft
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Corned Beef Brisket with Cabbage

Corned Beef Brisket with Cabbage is rated 4.6103896103896105 out of 5 by 154.
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.

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What You Need

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Make It

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  • 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

Rated 5 out of 5 by from Two years ago was the first time I ever attempted to make corned beef and cabbage. 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.
Date published: 2006-03-26
Rated 5 out of 5 by from I wanted to make something to celebrate this St. I wanted to make something to celebrate this St. Patrick's holiday. This sounded yummy and looked great! All I can tell you is I didn't make a mistake making it, it was recieved with the response "delicious & awesome" from my hubby, which I always hear the plain response "it's good". The glaze was sweet and tasted wonderful. My kid's even ate it up, which coming from this household this change in menu was well worth it! They just LOVED it! There was even a round of seconds. I wouldn't change a thing about this recipe, I highly recommend it and I plan on using this recipe again.
Date published: 2005-03-18
Rated 5 out of 5 by from I made this recipe today for our St. I made this recipe today for our St. Patrick's Day dinner. I made a couple of changes. I'm not crazy about horseradish so I replaced it with Chili Pepper spice blend( you can find it in the produce section of your supermarket). The yellow mustard I replaced with Dijon mustard. Also, I cut the sauce recipe in half and I had plenty for a 3 pound brisket. This was the best corned beef I've ever eaten. I won't wait until St.Patrick's Day to make it again. My family loved it and I have no leftovers to make corned beef hash with. LOL. I'll have to double the meat next time. Thank you!
Date published: 2009-03-18
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 This was the best corn beef brisket we've ever had. 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!!
Date published: 2011-03-14
Rated 5 out of 5 by from I have grown up eating the traditional corned beef and cabbage that my Mother made and it was always... I have grown up eating the traditional corned beef and cabbage that my Mother made and it was always delicious, since she passed away in June I have taken it upon myself to start cooking like she did, I found this recipe and Oh boy! would she be proud, my two boys 14 and 5 never cared for this dish but after making this one I noticed for the first time, there were NO leftovers, my Fiance' Chad and Dad Tony cannot wait until St.Patricks Day, they are wanting it on a regular basis! Highly recommended! Easy to make and most important Delicious!! It's a must try dish! I did not change a thing about it, I wanted to try it just the way the recipe called for and next time I cook it, I will not change one thing about it. I rate a Superb!
Date published: 2006-02-11
Rated 5 out of 5 by from We all LOVED this recipe. We all LOVED this recipe. None of us could get enough of the sauce though so next time I make this, I will double the sauce recipe. I didn't bother to drain the broth because I wanted to cook my vegetables in it. My 19 year old grandson said it was "better than Thanksgiving." I will definately pass this recipe along to my friends and family. I do prefer however, to cook my cabbage in a little bacon grease in a covered skillet until brown. "
Date published: 2005-11-29
Rated 5 out of 5 by from I loved making this recipe! I loved making this recipe!!! My husband traditionally is not a corned beef eater, but raves when I make this recipe for dinner. Also, my 9 year old sister who turns her nose up to almost anything that isn't mac n' cheese, requests this all the time when she comes to stay the night at our home!! "Except the cabbage." she alway notes, I suppose some veggies will never be kid friendly!! Definately two thumbs up.
Date published: 2005-08-19
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