I make this every year for my family on St. Patrick's Day. Delicious and filling!

tonmeilleurami
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour the apple juice into a large slow cooker, and mix in the brown sugar and mustard, stirring until the brown sugar has dissolved. Mix in the contents of the spice packets, and lay the briskets into the apple juice mixture. Top with red potatoes, carrots, onions, and cabbage chunks. Push all ingredients into the liquid.

    Advertisement
  • Cover and cook on High until corned beef is very tender, 4 to 5 hours; or cook on Low for 8 to 10 hours. Slice meat thinly across the grain, and serve with vegetables.

Cook's Note

For stovetop cooking, place meat, apple juice, brown sugar and mustard in a large covered stockpot. Bring to boil, reduce heat and simmer, covered, for 40 minutes per pound of meat. Add veggies for last half hour of cooking.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

672 calories; 23.5 g total fat; 117 mg cholesterol; 1438 mg sodium. 87.2 g carbohydrates; 30.5 g protein; Full Nutrition

Reviews (157)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/14/2011
MY dad of all people started making this and it wasn't MY traditional way. I gave him "the eye" while watching him throw apple juice and mustard of all things into it. I must admit..."the eye" felt stupid as I was eating the most delicious corn beef dinner EVER! The cabbage was almost like a dessert. I couldn't stop eating. Don't mess with this recipe other than maybe trying it out in a pressure cooker. But doubt it even needs that! Ambra-Akron Read More
(112)

Most helpful critical review

Rating: 2 stars
03/16/2011
Maybe it's just me but I don't like my dinner to taste like dessert. The corned beef was fine but I could have achieve the same results with a more basic, conventional treatment. The carrots were candied - which is OK. And the potatoes were fine - probably too dense to take on the flavors. But the cabbage was ruined. It tasted waaaay too sweet and had none of that good cabbage taste. Maybe that's a positive for those who don't like cabbage. So next time I'll go a different route and be a bit more traditional: make the New England Corned Beef dinner I remember from my childhood. (I missed the yummy, mouth-watering smell from cooking it stove-top too. Instead I got a too sweet smell in my kitchen that lingered for hours.) Read More
(32)
198 Ratings
  • 5 star values: 142
  • 4 star values: 34
  • 3 star values: 10
  • 2 star values: 6
  • 1 star values: 6
Rating: 5 stars
03/14/2011
MY dad of all people started making this and it wasn't MY traditional way. I gave him "the eye" while watching him throw apple juice and mustard of all things into it. I must admit..."the eye" felt stupid as I was eating the most delicious corn beef dinner EVER! The cabbage was almost like a dessert. I couldn't stop eating. Don't mess with this recipe other than maybe trying it out in a pressure cooker. But doubt it even needs that! Ambra-Akron Read More
(112)
Rating: 5 stars
03/14/2011
MY dad of all people started making this and it wasn't MY traditional way. I gave him "the eye" while watching him throw apple juice and mustard of all things into it. I must admit..."the eye" felt stupid as I was eating the most delicious corn beef dinner EVER! The cabbage was almost like a dessert. I couldn't stop eating. Don't mess with this recipe other than maybe trying it out in a pressure cooker. But doubt it even needs that! Ambra-Akron Read More
(112)
Rating: 5 stars
03/14/2011
I make this recipe but I rinse my corned beef and then soak it over night in a sealed marinating dish in cold water to take out some of the sodium and then rinse it again before making it my family loves it and this is our favorite recipe to use. I also don't swell up. Read More
(84)
Advertisement
Rating: 5 stars
03/17/2011
My 2 year old ate more of this corned beef than I did. The apple juice/mustard/brown sugar combo gave the beef a wonderfully sweet/tangy flavor. I wouldn't change a thing about this recipe. Happy St. Patty's Day everyone! Read More
(66)
Rating: 5 stars
03/17/2011
I usually don't try recipes with only 3 reviews and I was leery when I read the ingredients but it was awesome!! I would give it more stars if I could. I cooked it on the stove and I only had 1 - 3lb corned beef brisket so I halved the vegetables but kept the liquid brown sugar and mustard measurements the same. Read More
(43)
Rating: 2 stars
03/16/2011
Maybe it's just me but I don't like my dinner to taste like dessert. The corned beef was fine but I could have achieve the same results with a more basic, conventional treatment. The carrots were candied - which is OK. And the potatoes were fine - probably too dense to take on the flavors. But the cabbage was ruined. It tasted waaaay too sweet and had none of that good cabbage taste. Maybe that's a positive for those who don't like cabbage. So next time I'll go a different route and be a bit more traditional: make the New England Corned Beef dinner I remember from my childhood. (I missed the yummy, mouth-watering smell from cooking it stove-top too. Instead I got a too sweet smell in my kitchen that lingered for hours.) Read More
(32)
Advertisement
Rating: 4 stars
04/25/2011
Mmmmmmmmmmmm!! Not a big fan of "traditional" corned beef and cabbage, so this was an interesting idea to try. I halved the recipe, changed apple cider for juice, added three cut apples, left out the onions and used the regular potatoes I had on hand vs. red. Reading other reviews, I decided to wait 'til the last hr. to add the chopped cabbage, so it still had good taste/texture. The sweet/salty flavor mix was wonderful, and this is how we're eating corned beef and cabbage from now on!! Read More
(29)
Rating: 5 stars
03/21/2011
Very good! The corned beef was so tender. (I cooked it on low for about 8 hrs.) The only trouble I had was trying to fit everything into my slow cooker, which is a large, oblong cooker. I had to put several potatoes, part of an onion and half of the cabbage in a pan on the stove. I used a little water and some of the juices from the slow cooker, which almost reached the top rim of the cooker by then. I simmered the extras on low for the last hour or so. I'm actually glad I had to cook most of the cabbage on the stove because the cabbage that was in the slow cooker cooked down to practically nothing. The carrots were the biggest surprise! They were so incredibly sweet, I was wishing I'd added more! Everyone enjoyed the meal very much! Read More
(27)
Rating: 5 stars
03/18/2011
Amazing. Simply amazing. I have never liked this before and loved it. My husband, who is Jewish, is a corned beef connoisseur and said it was the best he's ever had. Kept the juice and spices the same but did just one three pound corned beef and only used 7 potatoes, one onion and a half a head of cabbage. Thank you for this! ! ! ! Read More
(25)
Rating: 5 stars
03/21/2011
This was by far the best corned beef I ever tasted. Only change I made was to add 1 cup of beer to make sure everything was completely covered. Outstanding! Read More
(20)