Corned Beef, Cabbage & Potatoes
You'll feel lucky to indulge in this traditional dish, with it's slightly sweet, citrus undertone and hearty texture.
Recipe - Downers Grove, IL
Corned Beef, Cabbage & Potatoes
Prep Time30 Minutes
Servings10
Cook Time180 Minutes
Calories470
Ingredients
1 (4 to 5 lb.) corned beef brisket (flat cut)
3½ to 5½ cups 100% apple cider, divided
2 Tbsp. Fresh Thyme organic packed brown sugar
1 Tbsp. Fresh Thyme organic apple cider vinegar
1 tsp. orange zest
1 tsp. Organic whole black peppercorns
6 whole cloves
1/8 tsp. ground allspice
2 dried bay leaves
1 medium head green cabbage (2 lb.), cut into 8 wedges
1½ lb. red and/or yellow little potatoes
1 lb. carrots, peeled and tops trimmed
6 Tbsp. Fresh Thyme salted butter, melted
4 tsp. Fresh Thyme organic stone-ground mustard
Directions
- Preheat oven to 350°F. Place corned beef brisket, fat side up, in a 5- to 6-qt. Dutch oven. (Reserve seasoning packet for another use.)
- In a small bowl, combine 1½ cups apple cider, brown sugar, vinegar, orange zest, peppercorns, cloves, and allspice. Pour over brisket; add bay leaves. Cover tightly; bring just to a simmer (do not boil). Remove from heat.
- Bake brisket 3 to 3¾ hours or until fork-tender. Transfer brisket to a cutting board; discard cooking liquid. Cover brisket with foil; let rest 10 to 15 minutes.
- Meanwhile, add remaining 2 to 4 cups apple cider to a pot fitted with a large steamer basket. (Liquid should not touch bottom of basket.) Place cabbage, potatoes, and carrots in basket. Bring to boil; reduce heat. Cover tightly and steam vegetables 20 to 25 minutes or until tender.
- Trim fat from brisket; cut across the grain into thin slices. Arrange meat on platter with vegetables. Combine melted butter and mustard; drizzle over vegetables and serve.
Nutritional Information
Each serving contains: 470 calories, 29 g fat, 10 g saturated fat, 0 g trans fat, 110 mg cholesterol, 1,357 mg sodium, 23 g carbohydrates, 5 fiber, 9 g sugar, 30 g protein. ","Daily values: 158% vitamin A, 90% vitamin C, 6% calcium, 23% iron
30 minutes
Prep Time
180 minutes
Cook Time
10
Servings
470
Calories
Shop Ingredients
Makes 10 servings
Not Available
Not Available
Fresh Thyme Organic Light Brown Sugar - 24 Ounce
$4.29$0.18/oz
Fresh Thyme Organic Apple Cider Vinegar - 16 Fluid ounce
$3.49$0.22/fl oz
Navel Oranges - 0.8 Pound
Sale
$0.79 avg/ea was $1.19 avg/ea$0.99/lb
Not Available
Fresh Thyme Whole Cloves - 1 Ounce
$2.99$2.99/oz
Not Available
Mccormick Bay Leaves - 0.12 Ounce
$6.29$52.42/oz
Green Cabbage - 3.75 Pound
$2.96 avg/ea$0.79/lb
Little Potato Co. Little Duos - 24 Ounce
$3.99$0.17/oz
Organic Loose Carrots - 0.2 Pound
$0.20 avg/ea$0.99/lb
Fresh Thyme Salted Butter Quarters - 1 Pound
$4.49$4.49/lb
Fresh Thyme Organic Stone Ground Mustard - 10 Fluid ounce
$2.49$0.25/fl oz
Nutritional Information
Each serving contains: 470 calories, 29 g fat, 10 g saturated fat, 0 g trans fat, 110 mg cholesterol, 1,357 mg sodium, 23 g carbohydrates, 5 fiber, 9 g sugar, 30 g protein. ","Daily values: 158% vitamin A, 90% vitamin C, 6% calcium, 23% iron
Directions
- Preheat oven to 350°F. Place corned beef brisket, fat side up, in a 5- to 6-qt. Dutch oven. (Reserve seasoning packet for another use.)
- In a small bowl, combine 1½ cups apple cider, brown sugar, vinegar, orange zest, peppercorns, cloves, and allspice. Pour over brisket; add bay leaves. Cover tightly; bring just to a simmer (do not boil). Remove from heat.
- Bake brisket 3 to 3¾ hours or until fork-tender. Transfer brisket to a cutting board; discard cooking liquid. Cover brisket with foil; let rest 10 to 15 minutes.
- Meanwhile, add remaining 2 to 4 cups apple cider to a pot fitted with a large steamer basket. (Liquid should not touch bottom of basket.) Place cabbage, potatoes, and carrots in basket. Bring to boil; reduce heat. Cover tightly and steam vegetables 20 to 25 minutes or until tender.
- Trim fat from brisket; cut across the grain into thin slices. Arrange meat on platter with vegetables. Combine melted butter and mustard; drizzle over vegetables and serve.