Corned Beef ‘n’ Cabbage

[rtebalt]

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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