My mother has been making corned beef and cabbage this way for years. She has no idea where the recipe came from but it is absolutely the best. Easy and quick...Enjoy!

Recipe Summary

prep:
15 mins
cook:
4 hrs
total:
4 hrs 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 300 degrees F (150 degrees C). Line a 9x13 inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in the roast.

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  • 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 aluminum foil up over the roast tightly, making sure the ends are sealed.

  • Bake for about 4 hours in the preheated oven, or until meat is tender.

  • About 45 minutes before the roasts time is up, heat 3 tablespoons of margarine and 1/4 cup of water in a 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.

Nutrition Facts

482 calories; protein 27.5g 55% DV; carbohydrates 16.9g 6% DV; fat 34.1g 53% DV; cholesterol 133.9mg 45% DV; sodium 1680.1mg 67% DV. Full Nutrition

Reviews (193)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/19/2006
Using several of the suggestions I went with the oven bag and turned the heat down to 250 degrees. I placed everything in a turkey sized bag in my roaster (with a little extra water and chopped celery) and after 3 hours I removed the orange slices. I then added the cabbage apples margarine caramelized onions and several cubed potatoes to the pan and cooked for another 3 hours. There was plenty of liquid in the bag and everything tasted GREAT. Excellent recipe! Read More
(123)

Most helpful critical review

Rating: 3 stars
05/24/2005
Other than not using the celery I made this per the recipe. The corned beef was exceptionaly tender but it didn't taste as good as I expected. It didn't taste like corned beef is suppose to taste... It was good but not what I expected. Read More
(9)
216 Ratings
  • 5 star values: 170
  • 4 star values: 26
  • 3 star values: 13
  • 2 star values: 2
  • 1 star values: 5
Rating: 5 stars
03/18/2006
Using several of the suggestions I went with the oven bag and turned the heat down to 250 degrees. I placed everything in a turkey sized bag in my roaster (with a little extra water and chopped celery) and after 3 hours I removed the orange slices. I then added the cabbage apples margarine caramelized onions and several cubed potatoes to the pan and cooked for another 3 hours. There was plenty of liquid in the bag and everything tasted GREAT. Excellent recipe! Read More
(123)
Rating: 5 stars
03/19/2007
OG 04/01/06 review: This recipe was really great and easy! When we got up to our new cabin the stove wasn't working correctly so I cut the water down to about 1/4 cup or less, and did it in a crock pot for 8 hours on Low. Turned out magnificently! The orange wasn't discernable as a separate taste really (I'm not in the Fruit and Meat camp normally), but imparted a more complex flavor that is indescribable. I only wish I had tried cooking the cabbage with the apple, but I barely remembered to cook the cabbage, the room smelled so great! I served it with mustard. 2007 addendum: Did this again in 2007, rinsed smaller brisket (3.25 lbs.), used included spice pack plus a little more pickling spice, one orange, one onion, celery salt (just two shakes) and 1/4 cup water in the 4 quart crock pot since it is about the same as cooking in a sealed oven...maybe a little moister so you have to cut the water down due to the practically sealed environment. Again I used about 8 hours as the rule, but took it out in 7. Turned out swell again this year! But I must say, please, please get the more expensive cuts without all of the salt, etc.. Otherwise it tends to run a little salty. This year I added a granny smith to the cabbage. It was heavenly! The prep for this is so simple because there's no dicing, just slice ingredients throw it all in the crockpot (shears minutes off wrapping in foil) and plug it in, but don't forget to turn it on! Read More
(104)
Rating: 5 stars
03/28/2004
A great simple recipe for a very tasty Corned Beef and Cabbage. The only thing I did differently was to use a Reynolds Oven bag instead of aluminum foil, and the beef turned out very succulent and tender. Read More
(89)
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Rating: 5 stars
03/20/2006
I never would have tryed this recipe if it where not for all the rave reviews. One word...YUMMMMMMM! Very tender moist and easy. I doubled the liquid and used beef broth rather than water. Didn't have enough pickling spice in the house so I came up with my own concoction of Mustard Seed Caraway Seed Whole Coriander and Allspice Seeds Hot pepper flakes tumeric a crumbled bayleaf and Afew Black Peppercorns. My entire family voted this tops and I will never boil Corned Beef again. Read More
(59)
Rating: 5 stars
08/24/2007
This was excellent! My 'St. Patrick's Day' guests were IMPRESSED indeed. The meat was tender and flavorful, just PERFECT! I followed the recipe exactly except that I cooked two 2.5-pound briskets in Reynolds Oven bags at 250 degrees for 5 hours. The house smelled heavenly and there was no mess to clean up. I loved the flavor of the cabbage and apples prepared separately (be careful not to overcook them). This was an easy, ELEGANT YET EARTHY dinner that I served with tiny Yukon gold potatoes, Irish soda bread and Ruffino Chianti. We finished up with individual frozen green grasshopper tarts. Thanks 'originalsyn' for this great corned beef recipe! Read More
(47)
Rating: 5 stars
03/12/2007
I am not sure how the previous user could only score this one star. I made this recipe on 03/11 for my husband and we had 2 guests for dinner. I made the recipe as is listed. It said serves 8 with 5 1/2 lbs of brisket. THERE WAS NOTHING LEFT!! I even served baby red boiled taters with it. We just could not stop dipping that fork into the meat platter. It was moist and cut like butter. My guest commented cabbage had a great flavor not "saurkrouty". This is a keeper that I will make again soon and not just for St. Paddy's day. Read More
(42)
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Rating: 5 stars
03/12/2006
Fantastic! Such a difference from regular boiled corned beef. And we absolutely loved the cabbage and apples- I carmelized some onions and added a few teaspoons of apple cider vinegar then added the cabbage apples and water. Divine! Read More
(33)
Rating: 5 stars
04/22/2006
This is a great recipe and easier than boiling. I use a rack and apple juice instead of water. Read More
(32)
Rating: 5 stars
03/22/2006
Excellent. The best corned beef I ever cooked. Very tender and tasty. So much easier than my past recipes of boiling on the stove. I found the cabbage very plain. I would use the juices next time to cook the cabbage in. One year later now......... I used the juice to cook the cabbage in still not enough taste for us. Next year I will try opening the foil and adding the potatoes and cabbage in the meat for the last hour. The corned beef was excellent again. Read More
(27)
Rating: 3 stars
05/24/2005
Other than not using the celery I made this per the recipe. The corned beef was exceptionaly tender but it didn't taste as good as I expected. It didn't taste like corned beef is suppose to taste... It was good but not what I expected. Read More
(9)