*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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!
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.
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.)
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!!
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!
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! ! ! !