Corned beef and cabbage

We always try to have this meal for Easter. My family loves it. I got this recipe along time ago from an Irish friend of mine.

https://www.justapinch.com/recipes/main-course/beef/corned-beef-and-cabbage-7.html

Ingredients

1 to 2 lb corned beef brisket with spice packet

1 md onion, sliced

4 c water

1/2 c apple juice, unsweetened

2 Tbsp brown sugar

1 tsp prepared mustard

1/8 tsp ground cloves

1/2 sm cabbage head

5 md carrots, cut into thirds

Instructions

Step 1

•Place brisket and contents of spice packet in a large saucepan. Add onion, water and apple juice. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender.

Step 2

• Transfer brisket to an 11-in. x 7-in. baking dish coated with cooking spray; reserve cooking liquid. Combine the brown sugar, mustard and cloves; rub over meat. Bake, uncovered, at 350° for 15 minutes.

Step 3

• Meanwhile, cut cabbage into four wedges, leaving a portion of the core attached to each wedge. Add cabbage and carrots to cooking liquid. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Thinly slice corned beef; serve with vegetables. This will make 2 to 4 servings depending on the size of brisket.