Corned Beef 'n' Cabbage- St. Patricks Day

1 corned beef brisket with spice packet (1 pound) 1 medium onion, sliced 4 cups water 1/2 cup unsweetened apple juice 2 tablespoons brown sugar 1 teaspoon finely grated orange peel 1 teaspoon prepared mustard 1/8 teaspoon ground cloves 1/2 small head cabbage 4 medium carrots, cut into

apple, bake, baking, beef, bring, brown, cooking, corned, dish, head, large, meat, minutes, onion, packet, pieces, small, spice, spray, wedges, cabbage, teaspoon, brisket, carrots, boil, simmer, tender, liquid, heat, cover, cloves, reduce, sugar, juice, water, medium, peel, mustard, orange, 350, reserve, combine, uncovered, slice, thinly, 15-20, serve, vegetables, servings, yield

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    Default Corned Beef 'n' Cabbage


    1 corned beef brisket with spice packet (1 pound)
    1 medium onion, sliced
    4 cups water
    1/2 cup unsweetened apple juice
    2 tablespoons brown sugar
    1 teaspoon finely grated orange peel
    1 teaspoon prepared mustard
    1/8 teaspoon ground cloves
    1/2 small head cabbage
    4 medium carrots, cut into 3-inch pieces

    Directions:
    Place brisket and contents of spice packet in a large saucepan. Add onion, water and apple juice. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender.
    Transfer brisket to an 11-in. x 7-in. baking dish coated with cooking spray; reserve cooking liquid. Combine the brown sugar, orange peel, mustard and cloves; rub over meat. Bake, uncovered, at 350 for 15 minutes.
    Meanwhile, cut cabbage into four wedges, leaving a portion of the core attached to each wedge. Add cabbage and carrots to cooking liquid. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Thinly slice corned beef; serve with vegetables. Yield: 2 servings.

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