1. Place brisket with juices into a dutch oven or other large pot that will hold potatoes and cabbage later on. 2. Pour apple juice over brisket. 3. Sprinkle pickling spice along with wimpy spice that came with brisket over top of meat. 4. Bring to a boil, the reduce to a simmer and cook til brisket is fork tender (about 4-6 hours). 5. Add potatoes during last 30 -40 minutes (making sure that as many potatoes are submerged in juice as possible, with remainder on top of brisket), then cabbage wedges on top of everything else. Cover. 6. When potatoes and cabbage are tender remove from pot and set aside on platter. 7. Remove corned beef to "broiler safe" plate or pan. 8. Return potatoes and cabbage to pot. Cover and keep warm until ready to serve. 9. Spread mustard on corned beef and sprinkle brown sugar on top of mustard. 10. Turn on broiler high and broil 5-6 inches from heat until brown sugar is bubbling and caramelized. 11. Slice beef across the grain and serve with potatoes and cabbage wedges. 12. If desired, spoon pan juices over all or just corned beef. ---------------------------------------------------------------------------
Nutrition
Ingredients
