Happy St. Patrick’s Day! It’s a day of fun, laughter and corned beef for sure and I have a tasty Apple Juice Braised Corned Beef and Cabbage recipe you shouldn’t miss. Braising corned beef adds a nice steamy touch to the beef and creates an almost fall apart tenderness that’s hard to beat. I used apple juice as my braising liquid for two reasons. First, the sweetness of the apple juice balances out the saltiness of the meat and secondly, it creates a sweet and savory broth after cooking to serve with the meat and vegetables.
The cabbage and carrots are simply steamed on top of the meat during the last hour of cooking and make the perfect fork-tender treat to serve alongside the corned beef. The brothy braising liquid and grainy mustard are always the best of condiments to serve alongside this savory meal and maybe a piece of Irish Soda Bread.
You can cook this recipe in the slow cooker, just double the cooking time and add the vegetables after a few hours, so they stay crisp tender. An Instant Pot would work as well, cook the meat for 1 hour and then add the vegetables to the pot, and steam another 10-15 minutes.
3 1/2 pound corned beef
1 white onion, sliced
2 cups unfiltered apple juice
1 head Napa cabbage, cored and sliced in wedges
1 pound carrots, peeled
grainy mustard, Maille
- Preheat oven to 325 degrees. In a large Dutch oven or pot, add 2 tablespoons oil and place over medium-high heat. After 2 minutes, add meat and sear for 5 minutes on first side. Flip over and sear on second side 2 minutes.
- Turn heat to medium and add onions around edges of meat, stir. Cook for 3 minutes. Pour apple juice over top and place lid on pot. Put pot in oven to cook for 2 hours.
- Remove pot from oven and open lid. Add carrots and wedges of cabbage on top. Place lid on pot and cook for 1 hour in oven.
- Remove vegetables and corned beef from pot and cover with foil. After 5 minutes, slice beef and serve with vegetables and braising liquid. Enjoy!