Corned Beef and Cabbage

READY IN: 10hrs 30mins
Recipe by Rhonda O

Ready For St. Patricks Day?To serve corned beef brisket cut it across the grain into thin slices.

Top Review by Bev I Am

Rhonda, your corned beef brisket turned out quite moist and juicy, made exactly according to your instructions. I have been making corned beef brisket for a long, long time and have become used to the standard spices that I use normally (bay leaves, peppercorns, etc). I'm sure that there are many who will enjoy the flavor of the apple juice, brown sugar and orange rind. Although, I am always willing to try new dishes, sometimes they do not always work out for me. I guess I am an old die-hard traditionalist.

Ingredients Nutrition


  1. Place onions in a 3 1/2-, 4-, 5-,or 6-quart crockery cooker.
  2. Trim fat from brisket.
  3. If necessary, cut brisket to fit into cooker: place atop onions.
  4. In a bowl combine apple juice, sugar, orange peel, mustard, and cloves: Pour over brisket.
  5. Place cabbage atop Brisket.
  6. Cover: cook on low setting for ten to twelve hours or on high for 5 to 6 hours.

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