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Corned Beef Brisket  


1 corned beef brisket, about 4 lb, with the seasoning packet that comes packaged with it. 

1 medium onion 

Water to cover the brisket 

2 tbsp  prepared mustard 

2 tbsp  light brown sugar 

12 sm red-skinned potatoes, cut in half 

4 carrots, cut in 2-inch chunks 

1 small cabbage, quartered 


Tie the contents of the seasoning packet in cheesecloth.


Rinse brisket and place in a large pot with the onion and the bag of seasonings. Add water to cover. Bring to a boil, then reduce heat and simmer for 2-½ hours.


Remove brisket from pot (set pot aside).


Place corn beef in an oven-proof dish (pat top with paper towel). Cover with mustard and sprinkle brown sugar over the meat. Bake at 375° F for about 20 - 25 minutes.


Place cooking pot back on stove, add the potatoes, carrots, and cabbage to the pot. Boil for 20 minutes, or until tender.



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