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Corned Beef & Cabbage

Corned Beef & Cabbage

Serve corned beef and cabbage on St. Patrick's Day for a traditional Irish dinner.

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35 min
Prep Time
03 hrs 35 min
Total Time



1 (3- to 3 1/2-pound) corned beef brisket


1 cup apple cider or apple juice

2 teaspoons whole black peppercorns

3 bay leaves


10 small (about 1 pound) whole white onions

4 medium potatoes, peeled, cut into quarters

1 medium (4 cups) rutabaga, peeled, cut into 2-inch chunks

1 small head cabbage, cut into 8 wedges

Mustard Sauce

1 cup Land O Lakes® Heavy Whipping Cream

1/2 cup horseradish mustard  

2 tablespoons balsamic vinegar or red wine vinegar


 *Substitute 1/4 cup country-style Dijon mustard and 1/4 cup prepared horseradish.

How to make

  1. STEP 1

    Heat oven to 325°F.

  2. STEP 2

    Place beef brisket in roaster; add juices and spices from brisket package.

  3. STEP 3

    Combine all seasoning ingredients in bowl; pour over brisket. Cover; bake 2 hours.

  4. STEP 4

    Add vegetables. Cover; continue baking 1-1 1/2 hours or until brisket is fork tender and vegetables are desired doneness. Remove brisket and vegetables to serving platter; keep warm.

  5. STEP 5

    Beat whipping cream in chilled bowl at high speed until soft peaks form. Gently stir in horseradish mustard and vinegar. Serve mustard sauce with brisket and vegetables.

Tip #1

Prepare mustard sauce as directed above. Cover; store refrigerated up to three days. This mustard sauce is also good served with roast beef and pork.

Nutrition (1 serving)

450 Calories
23 Fat (g)
118 Cholesterol (mg)
312 Sodium (mg)
31 Carbohydrates (g)
6 Dietary Fiber
34 Protein (g)
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