Spiced Corned Beef and Cabbage with Apple

🕒 Prep: 15 min
🔥 Cook: 4 hours
🍽 Serves: 6
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This Spiced Corned Beef and Cabbage with Apple is a delightful twist on a classic dish, perfect for brisk autumn days. The addition of apples adds a touch of sweetness that complements the savory spices beautifully.

Ingredients for Spiced Corned Beef and Cabbage with Apple

Corned beef brisket is the star of the dish, providing a rich, savory base. The included spice packet enhances the meat's flavor with traditional pickling spices. Apple cider vinegar adds a mild tanginess that balances the dish. Brown sugar offers a hint of sweetness, while ground mustard and cloves introduce warmth and depth. Onion, carrots, and potatoes add hearty texture and soak up the broth's flavors. The cabbage becomes tender and slightly sweet when cooked. Lastly, Granny Smith apples provide a tart and sweet contrast that ties everything together.

Tips & Tricks

  • If you prefer a stronger vinegar flavor, you can add an extra splash of apple cider vinegar when adding the vegetables.
  • For more robust flavor, consider letting the corned beef sit in the fridge overnight in the cooking liquid before reheating and serving.
  • Use a sharp knife to slice the cooked beef against the grain for the most tender bites.

Serving Suggestions

This dish pairs wonderfully with a side of crusty bread to soak up the flavorful broth. A light, crisp green salad provides a fresh contrast to the hearty meal. For a beverage, a gently spiced apple cider or a cold beer complements the flavors beautifully.

Frequently Asked Questions

Can I make this dish in a slow cooker?
Yes, simply follow the same steps and cook on low for 8 hours or until the beef is tender.
What can I do with leftovers?
Leftover corned beef makes great sandwiches. You can also dice it up for a breakfast hash with potatoes and eggs.
Can I use different apples?
Absolutely! While Granny Smith apples add a nice tartness, feel free to use any apple variety you prefer.

Spiced Corned Beef and Cabbage with Apple Recipe Walkthrough

Start by placing the corned beef brisket into a large pot or Dutch oven. Cover it with about 10 cups of water, ensuring it's fully submerged. Add the included spice packet, a quarter cup of apple cider vinegar, a tablespoon of brown sugar, a teaspoon of ground mustard, and 8 whole cloves. These ingredients will infuse the beef as it cooks.

Bring the pot to a boil over high heat. Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for about 2.5 hours. The beef should be tender when pierced with a fork.

After the beef has cooked, add the quartered onion, peeled and cut carrots, and potatoes to the pot. Continue cooking for another 30 minutes. This allows the vegetables to absorb the savory flavors of the broth.

Finally, add the cabbage wedges and Granny Smith apple slices. Cook for an additional 15 minutes, or until the cabbage and apples are tender.

Remove the corned beef from the pot and let it rest for about 10 minutes before slicing. This resting period helps retain its juices. Serve the sliced beef with the cooked vegetables and a ladleful of the flavorful cooking liquid.

Why You'll Love This Recipe

  • Combines savory and sweet flavors for a unique taste experience.
  • Uses simple ingredients but delivers complex flavors.
  • Perfect for a cozy family dinner or a festive occasion.
  • Leftovers make fantastic sandwiches!

Ingredients

3 lbs corned beef brisket with spice packet
10 cups water
1/4 cup apple cider vinegar
1 tablespoon brown sugar
1 teaspoon ground mustard
8 whole cloves
1 large onion, quartered
4 carrots, peeled and cut into 2-inch pieces
4 potatoes, peeled and quartered
1 small head of green cabbage, cut into wedges
2 Granny Smith apples, cored and sliced

Step-by-step Instructions

1. Place corned beef brisket into a large pot or Dutch oven, and cover with water. Add the spice packet, apple cider vinegar, brown sugar, ground mustard, and cloves.
2. Bring to a boil over high heat, reduce to a simmer, cover, and cook for approximately 2.5 hours, or until the beef is tender.
3. Add the onion, carrots, and potatoes to the pot, and cook for an additional 30 minutes.
4. Add cabbage and apple slices to the pot, and cook for another 15 minutes, or until the cabbage and apples are tender.
5. Remove the corned beef, let it rest for 10 minutes before slicing. Serve with vegetables and a bit of the cooking liquid.

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