Corned Beef ‘N’ Cabbage

• 1 corned beef brisket with spice packet (1 pound)
• 1 medium onion, sliced
• 4 cups water
• 1/2 cup unsweetened apple juice
• 2 tablespoons brown sugar
• 1 teaspoon finely grated orange zest
• 1 teaspoon prepared mustard
• 1/8 teaspoon ground cloves
• 1/2 small head cabbage
• 4 medium carrots, cut into 3-inch pieces

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.
2. Transfer brisket to an 11x7-in. baking dish coated with cooking spray; reserve cooking liquid. Combine the brown sugar, orange zest, mustard and cloves; rub over meat. Bake, uncovered, at 350u0b0 for 15 minutes.
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.

packet, onion, water, apple juice, brown sugar, orange zest, mustard, ground cloves, head cabbage, carrots

Taken from www.tasteofhome.com/recipes/corned-beef-n-cabbage/ (may not work)