Ingredients
1 corned beef brisket with spice packet (1 pound)1 medium onion, sliced4 cups water1/2 cup unsweetened apple juice2 tablespoons brown sugar1 teaspoon finely grated orange zest1 teaspoon prepared mustard1/8 teaspoon ground cloves1/2 small head cabbage4 medium carrots, cut into 3-inch pieces
Preparation
Place brisket and contents of spice packet in a large saucepan. Add onion, water and apple juice. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender.
Transfer brisket to an 11x7-in. baking dish coated with cooking spray; reserve cooking liquid. Combine the brown sugar, orange zest, mustard and cloves; rub over meat. Bake, uncovered, at 350° for 15 minutes.
Meanwhile, cut cabbage into four wedges, leaving a portion of the core attached to each wedge. Add cabbage and carrots to cooking liquid. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Thinly slice corned beef; serve with vegetables.
