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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place brisket with juices into a dutch oven or other large pot that will hold potatoes and cabbage later on. | 2. Pour apple juice over brisket. | 3. Sprinkle pickling spice along with wimpy spice that came with brisket over top of meat. | 4. Bring to a boil, the reduce to a simmer and cook til brisket is fork tender (about 4-6 hours). | 5. 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. | 6. When potatoes and cabbage are tender remove from pot and set aside on platter. | 7. Remove corned beef to "broiler safe" plate or pan. | 8. Return potatoes and cabbage to pot. Cover and keep warm until ready to serve. | 9. Spread mustard on corned beef and sprinkle brown sugar on top of mustard. | 10. Turn on broiler high and broil 5-6 inches from heat until brown sugar is bubbling and caramelized. | 11. Slice beef across the grain and serve with potatoes and cabbage wedges. | 12. If desired, spoon pan juices over all or just corned beef. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef brisket	3 -4		corned	0.0	0.0	0.0	0.0
apple juice	1 -2	quart		-	-	-	-
pickling	2 -3	tablespoons		-	-	-	-
red potato	3	lbs		952.5451	216.3638	25.7187	1.9051
cabbage	1		cored quartered	22.25	5.162000000000001	1.1392	0.08900000000000001
yellow mustard	2 -3	tablespoons	prepared	0.0	0.0	0.0	0.0
brown sugar	1/2	cup		418.0	107.899	0.132	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.