Cider-braised corned beef with rutabaga from Food Network Magazine, March 2016 (page 102)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Charred caraway cabbage; Cheddar-and-herb boxty

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe must be started 4 hours before serving.

  • Rinshin on March 17, 2021

    Using hard cider and whiskey got my attention. This is a wonderful corned beef recipe. I followed the recipe with the exception of vegetables. After removing the cooked corned beef in broth, added cabbage, onion, carrots and potatoes to the broth and cooked stovetop until almost tender. Then vegetables were added to the 2nd baking of corned beef with glaze for 15 min. Added small brushing of glaze on vegetables too. Corned beef was very tender, but kept its shape perfectly when slicing. Photo added.

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