My Favorite Corned Beef and Cabbage |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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I found this recipe on another site and it is without doubt my favorite recipe for corned beef and cabbage. The orange just gives the meat a totally different flavor than what I'm used to. My son-in-law who also loves cabbage said this is the best cabbage, bar none, that he has ever tasted. I have also made the corned beef in a crock pot, cooking for 7 to 8 hours on low. Ingredients:
5 1/2 lbs corned beef brisket |
2 tablespoons pickling spices |
1 orange, sliced in rounds |
2 stalks celery, sliced |
1 large onion, sliced |
1/2 cup cold water |
6 tablespoons margarine, divided |
1 head cabbage, cored & sliced |
1 cup golden delicious apple, cored & quartered |
1/4 cup cold water |
Directions:
1. Preheat oven to 300. Line a 9 x 13 roasting pan with foil, leaving enough extending over the sides to cover and seal in the roast.
2. Rinse the brisket and pat dry. Rub with pickling spice and place in the prepared roasting pan. Arrange celery, orange and onion slices on and around the roast. pour in 1/2 cup of water and wrap foil up around and over the roast tightly, making sure the ends are sealed.
3. Bake for about 4 hours or until meat is tender.
4. About 45 minutes before time is up on the roast, heat 3 tablespoons margarine and 1/4 cup of water in large pot. Add cabbage and apples, cover and simmer over low heat for about 30 minutes.
5. Occasionally shake the pot so that nothing sticks to the bottom.
6. Serve with remaining margarine and sliced corned beef.
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