Apple and Brown Sugar Corned Beef

Apple and Brown Sugar Corned Beef

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

Serving size has been adjusted!

Original recipe yields 10 servings



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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
How to Make Corned Beef Hash

See how to make corned beef hash with the perfect crispy crust.

Grilled Brown Sugar Pork Chops

Sweet and juicy, brown sugar pork chops.


  • 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.
Rate recipe

Your rating


Reviews 59

  1. 77 Ratings


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

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.


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!