I am putting my green shamrock pin in jeopardy by writing this, but I may be the only Irish girl alive that hates traditional corned beef and cabbage. It wasn’t always this way. I tried to keep the tradition alive one St. Patrick’s Day during some rough morning sickness and ate it when my stomach clearly was not on board. Since then, I have steered clear of this salty meat. That was until I tried this recipe. The citrus and berries break up the richness of the meat making it taste lighter.
Ingredients:
- About 3 pounds corned beef brisket
- 1 7-oz. pkg. mixed dried fruit
- 1/2 cup dried cranberries
- 2 Tbsp. quick-cooking tapioca
- 1/2 cup orange juice
- 1/2 cup water
- 1 Tbsp. mild-flavored molasses
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
Directions:
- Trim the fat from your meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place meat in the cooker. You can toss the seasoning packet if it comes with one.
- Cut any large pieces of mixed dried fruit into quarters. Sprinkle mixed dried fruit, dried cranberries, and tapioca over meat in cooker. In a small bowl, combine orange juice, water, molasses, cinnamon, and nutmeg. Pour over the mixture in the cooker.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- Remove meat from cooker. Thinly slice the corned beef across the grain. Arrange meat slices on a serving platter. Spoon fruit mixture over meat. Makes 6 servings.
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