Corned Beef and Cabbage recipe (Meat)

Ingredients

Yield: 8 servings

5½	lb	corned beef brisket
2	tablespoons	pickling spice
1		large orange, sliced in rounds
2		stalks celery, sliced
1		large onion, sliced
½	cups	cold water
6	tablespoons	margarine, divided
1		large head cabbage, cored and sliced
1	cup	Golden Delicious apples, cored and quartered with peel

Posted by Joan2007 on Feb 10, 2008

Instructions

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.

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 ½ 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 ¼ 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.

This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/corned-beef-cabbage/