My Favorite Corned Beef and Cabbage

Recipe by Mary K. W.
READY IN: 4hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Bake for about 4 hours or until meat is tender.
  • 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.
  • Occasionally shake the pot so that nothing sticks to the bottom.
  • Serve with remaining margarine and sliced corned beef.
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