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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (545g) Recipe makes 6 servings The following items or measurements are not included below: 1 corned beef brisket |
||
| Calories 414 | ||
| Calories from Fat 6 | (1%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.7g | 1% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 89mg | 3% | |
| Potassium 1636mg | 46% | |
| Total Carbohydrate 99.3g | 33% | |
| Dietary Fiber 6.7g | 26% | |
| Sugars 60.0g | ||
| Protein 5.9g | 11% | |
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SERVES 6
Ingredients
- 1 corned beef brisket
- 1 quart apple juice
- 1 cup brown sugar
- 1 tablespoon prepared mustard
- 8 small red potatoes
- 2 medium carrots, pared, and cut into chunks
- 1 onion, peeled, and cut into eighths
- 1/2 head cabbage, cut into chunks
Directions
1
Place all ingredients in a large crock pot (cut meat in half if necessary); stir to mix.2
Cook on HIGH for 4 to 5 hours or on LOW for 8 to 10 hours.3
Remove meat and vegetables and some of the cooking liquid.4
Slice meat thinly across the grain.5
Serve with vegetables and some of the liquid.
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- Course > Main Dish
- Main Ingredient > Meat > Beef
- Main Ingredient > Fruit > Apples
- Preparation > Time to Make
- Preparation > Equipment > Crock-Pot
- Occasion > Holiday/Event > Non-Religious > St. Patricks Day
- Occasion > To Go... > Potluck
- Occasion > Everyday
- Dietary > Kosher
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: MonsterMaha
On Mar 18, 2009
Wow! I've never had corned beef even close to this. The beef was so tender and delicious. I followed other people's suggestions and added extra carrots (thank goodness, because the kids asked for more) and steamed the cabbage separately. This is a recipe I'll make through out the year, not just on St. Patrick's Day. Thanks for posting an awesome recipe!
From: nemokitty
On Mar 17, 2009
This is the only way I've made corned beef and cabbage for the last 10 years. It tastes heavenly. I don't put in an onion — I may try that next time. Highly recommend this recipe.
From: Raspberri_Skies
On Mar 16, 2009
I made this for dinner today and it was good. It cooked on low for around 8 hours and the corned beef was tender and moist. I liked everything but the cabbage which had really weird flavor to it, that I didn't care for. I liked the sweetness that this added to the potatoes and carrots, it was sweet without being to much. Don't pack the brown sugar in the cup, I think that would make it overly sweet. I also added a little bit more mustard. I would make this again but just cook the cabbage on its own.
From: Kellie in SLO
On May 18, 2002
INCREDIBLE FLAVOR!!!! I used about 1/2 a bag of baby carrots and can see that I will have to add a full bag, my kids were picking through the dish to get at the carrots (they are reminiscent of the brown sugar butter carrots my mom made when I was a kid). At my husbands request I took about 1 1/2 cups of the juices from the crock pot and made a gravy which turned out to be very good. I look forward to making this again and again.
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