Max's -Saint. Patty is Crying for Joy - Corned Beef Dinner
- Ready In:
- 4hrs 25mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 3 -4 lbs corned beef brisket
- 1 -2 quart apple juice
- 2 -3 tablespoons pickling spices (plus wimpy spice pack that came with brisket)
- 3 lbs red potatoes
- 1 cabbage, cored and quartered
- 2 -3 tablespoons prepared yellow mustard
- 1⁄2 cup brown sugar
directions
- Place brisket with juices into a dutch oven or other large pot that will hold potatoes and cabbage later on.
- Pour apple juice over brisket.
- Sprinkle pickling spice along with wimpy spice that came with brisket over top of meat.
- Bring to a boil, the reduce to a simmer and cook til brisket is fork tender (about 4-6 hours).
- Add potatoes during last 30 -40 minutes (making sure that as many potatoes are submerged in juice as possible, with remainder on top of brisket), then cabbage wedges on top of everything else. Cover.
- When potatoes and cabbage are tender remove from pot and set aside on platter.
- Remove corned beef to "broiler safe" plate or pan.
- Return potatoes and cabbage to pot. Cover and keep warm until ready to serve.
- Spread mustard on corned beef and sprinkle brown sugar on top of mustard.
- Turn on broiler high and broil 5-6 inches from heat until brown sugar is bubbling and caramelized.
- Slice beef across the grain and serve with potatoes and cabbage wedges.
- If desired, spoon pan juices over all or just corned beef.
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