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Corned Beef & Cabbage
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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.

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