Corned Beef and Cabbage

Ingredients

• 1 , 5 1/2 pound
• 2 tablespoons pickling spice
• 1 large orange , sliced in rounds
• 1 large onion , sliced
• 2 stalks celery , sliced
• 0.75 cups cold water , divided
• 6 tablespoons margarine , divided
• 1 large head cabbage , cored, and sliced
• 1 cup Golden Delicious apples , cored and quartered with peel

Instructions

1. 1

   Preheat the oven to 300 degrees F (150 degrees C). Line a 9x13-inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in roast.

2. 2

   Rinse brisket and pat dry. Rub with pickling spice, then place in the prepared roasting pan. Arrange orange, onion, and celery slices on and around the roast. Pour in 1/2 cup water, then wrap the aluminum foil up tightly over the roast, making sure the ends are sealed.

3. 3

   Bake in the preheated oven until meat is tender, about 4 hours.

4. 4

   About 45 minutes before the roast is done, heat remaining 1/4 cup water and 3 tablespoons margarine in a large pot. Add cabbage and apples, cover, and simmer over low heat for about 30 minutes, shaking the pot occasionally to ensure nothing sticks to the bottom.

5. 5

   Top cabbage and apples with remaining margarine and serve with sliced corned beef.