A delightful twist on the classic corned beef and cabbage recipe, enhanced with subtle flavors and a touch of sweetness.
Preheat your oven to 300°F (150°C). Line a roasting pan with foil, leaving enough to wrap the corned beef later.
Lining the pan with foil makes cleanup easier and helps retain moisture during cooking.
Rinse the corned beef brisket under cold water and pat it dry with paper towels.
Rinsing removes excess brine, ensuring a balanced flavor.
Rub the corned beef with pickling spice and place it in the prepared roasting pan.
Ensure the spice is evenly distributed for consistent flavor.
Slice the orange, celery, and onion, and arrange them around the corned beef in the pan.
These aromatics will infuse the meat with a subtle sweetness and depth.
Pour 1/2 cup of water into the pan, then wrap the foil tightly around the corned beef, sealing it completely.
Sealing the foil tightly ensures the meat stays moist and tender.
Bake the corned beef in the oven for about 4 hours, or until it is tender.
Check the meat's tenderness by piercing it with a fork; it should slide in easily.
About 45 minutes before the corned beef is done, heat butter and 1/4 cup of water in a large pot over medium heat.
Using butter adds richness to the cabbage and apples.
Chop the cabbage and apples into bite-sized pieces and add them to the pot. Cover and simmer for 30 minutes, stirring occasionally.
Stirring prevents sticking and ensures even cooking.
Once the corned beef is done, let it rest for 10 minutes before slicing it against the grain.
Slicing against the grain ensures tender slices.
Serve the sliced corned beef alongside the braised cabbage and apples. Enjoy!
Garnish with fresh parsley for a pop of color and freshness.
