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Wednesday, September 26, 2012
CORNED BEEF AND CABBAGE
2 medium onions or 1 large onion, sliced
1 cup apple juice
2.5 – 3 lbs corned beef brisket
6 whole cloves
¼ cup packed brown sugar
6 small cabbage wedges
2 tsp. finely shredded orange peel (can use dried orange peel from spice rack)
2 tsp. prepared mustard
Place onions in bean pot. Trim fat from brisket. If necessary, cut meat to fit into bean pot; place on top of onions. In a bowl combine apple juice, sugar, orange peel, mustard, and cloves; pour over brisket. Place cabbage on top of meat. Cover and bake at 350 for 2 ½ hours
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