I'm not Irish but I made this corned beef and cabbage for dinner last St. Patty's Day in honor of the holiday! 'Corned Beef and Cabbage I' ...and I followed what this reviewer said... Reviewed: Mar. 6, 2008
I take the corned beef out and while the cabbage, carrots and pot's are cooking in the liquid, I put the brisket in the oven for 30 minutes with this sauce that I combine on the stove until smooth. 1/3 cup of brown sugar,2 tblsp of butter, tbsp of prepared yellow mustrad, 1/3 cup ketchup, 3 tbsp of apple cider vinegar. I combine these ingredients till smooth, then pour over the brisket while the veggies are cooking. 30 to 40 mins. at 350 will do it. Hope you like it, all of my friends who hate corned beef will only eat mine! By Tracey
I was so lost on which recipe to use because there are a million recipes for corned beef and cabbage! I decided to just pick the recipe with the most positive reviews! I made the right choice...we loved this!This recipe worked out PERFECTLY!! Look at how that delicious sweet and tangy sauce just glistens on the corned beef! Thank you Tracey, for mentioning your sauce recipe in your review!
The only change I made was to add 3 large cloves of chopped garlic in the pot with the other veggies. I also made a sauce for the brisket as mentioned by the reviewer named Tracey and it is a must for this recipe! The cabbage soaked up the flavor from the seasoning packet very nicely! The only thing I would change next time is to use less potatoes and to cut them into quarters. I'll be using this recipe from now on! YAY...I finally found a great corned beef and cabbage recipe!
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