Apple and Brown Sugar Corned Beef

Apple and Brown Sugar Corned Beef

59
tonmeilleurami 3

"I make this every year for my family on St. Patrick's Day. Delicious and filling!"

Ingredients 4 h 15 m {{adjustedServings}} servings 672 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 672 kcal
  • 34%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 87.2g
  • 28%
  • Protein:
  • 30.5 g
  • 61%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 1438 mg
  • 58%

Based on a 2,000 calorie diet

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Directions

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  1. Pour the apple juice into a large slow cooker, and mix in the brown sugar and mustard, stirring until the brown sugar has dissolved. Mix in the contents of the spice packets, and lay the briskets into the apple juice mixture. Top with red potatoes, carrots, onions, and cabbage chunks. Push all ingredients into the liquid.
  2. Cover and cook on High until corned beef is very tender, 4 to 5 hours; or cook on Low for 8 to 10 hours. Slice meat thinly across the grain, and serve with vegetables.
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Footnotes

  • Cook's Note
  • For stovetop cooking, place meat, apple juice, brown sugar and mustard in a large covered stockpot. Bring to boil, reduce heat and simmer, covered, for 40 minutes per pound of meat. Add veggies for last half hour of cooking.
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Reviews 59

  1. 77 Ratings

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ambra
3/14/2011

MY dad of all people started making this and it wasn't MY traditional way. I gave him "the eye" while watching him throw apple juice and mustard of all things into it. I must admit..."the eye" felt stupid as I was eating the most delicious corn beef dinner EVER! The cabbage was almost like a dessert. I couldn't stop eating. Don't mess with this recipe other than maybe trying it out in a pressure cooker. But doubt it even needs that! Ambra-Akron

Annely Barringer
3/14/2011

I make this recipe but I rinse my corned beef and then soak it over night in a sealed marinating dish in cold water to take out some of the sodium and then rinse it again before making it my family loves it and this is our favorite recipe to use. I also don't swell up.

Corinne
3/17/2011

My 2 year old ate more of this corned beef than I did. The apple juice/mustard/brown sugar combo gave the beef a wonderfully sweet/tangy flavor. I wouldn't change a thing about this recipe. Happy St. Patty's Day everyone!