This quick and simple recipe for turkey and cranberry pinwheels is a fantastic way to use up Thanksgiving leftover cranberry sauce. With deli turkey and bottled cranberry sauce, you can prepare them anytime of the year.
| Prep Time: | 15 mins |
| Cook Time: | 4 hrs |
| Total Time: | 4 hrs 15 mins |
| Servings: | 8 |
Ingredients
- 1 (5 1/2 pound) corned beef brisket
- 2 tablespoons pickling spice
- 1 large orange, sliced in rounds
- 2 stalks celery, sliced
- 1 large onion, sliced
- ½ cup cold water
- 6 tablespoons margarine, divided
- 1 large head cabbage, cored, and sliced
- 1 cup Golden Delicious apples, cored and quartered with peel
- ¼ cup cold water
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Line a 9×13-inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in roast.
- Rinse brisket, and pat dry. Rub with pickling spice, and place in the prepared roasting pan. Arrange celery, orange, and onion slices on and around the roast. Pour in 1/2 cup of water, and wrap the aluminum foil up over roast tightly, making sure the ends are sealed.
- Bake for about 4 hours in the preheated oven, or until meat is tender.
- About 45 minutes before roast is done, heat 3 tablespoons of margarine and 1/4 cup of water in a large pot. Add cabbage and apples, cover, and simmer over low heat for about 30 minutes. Occasionally shake the pot so that nothing sticks to the bottom. Serve with remaining margarine and sliced corned beef.
Nutrition Facts
| Calories | 482 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 134 mg |
| Dietary Fiber | 5 g |
| Protein | 28 g |
| Saturated Fat | 10 g |
| Sodium | 1680 mg |
| Sugars | 10 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe and it turned out great! So simple and delicious. Thank you for this recipe.
I sautéed the cabbage in butter. Instead of apples, I cut up a russet potato, tossed it with oil and season salt. Then roasted it, timed to be done at the same time as the corned beef. The cabbage caramelizes and has mild sweetness to it. The potatoes crisp up and very tasty
Didn’t have the celery, but still had plenty of juices from the orange and onion. Very good. I added carrots with the cabbage and cooked potatoes separately.
no changes, I will make again !!!
This was, without a doubt, the best corned beef dinner I have ever made. And, I was not the only one to say so. Each of my guest were very pleased and complimented me on the meal. I did not follow the cabbage portion, I cooked it the old fashioned way in the same water I used to cook a small piece of corned beef, but I have to say I really, really thought this recipe the best ever. Thank you.
This is an excellent way to make corned beef. However, I use a large cooking bag instead of Al Foil and it comes out fantastic every time.
It was so good. Something a little different than the usual corned beef and cabbage. The orange added great flavor. I also added garlic and a couple of carrots. I used apple cider instead of water. I will make this again!
Really good.
We only used half the seasoning package, but the flavor was still a little strong, as was the citrus from the orange, and not really to my personal liking. The cabbage and apple was really good and complimented the meat.
I liked the flavors a lot, but the corned beef was drier than I would’ve liked.
This is another good recipe for corned beef and cabbage from this site! The corned beef turned out tender and so yummy cooked with the celery, onion, and orange. I cooked red potatoes and carrots in the other pot a little before adding the cabbage and apple.
I cannot fathom how anyone could not rate this a 5 star or even mess it up to get lower rating results. I switched to this recipe about 10 years ago and have not looked back. I have never had a complaint, everyone drops dead over it and my picky eater kids ask for it several times a year. It’s so easy and its just FANTASTIC. My Irish born secretary says its SO much better than traditional methods of cooking and asked for the recipe. I will concur that turkey roasting bags work best, substitute apple juice for water with both the meat AND the cabbage, and I throw in 1/2 tablespoon of extra pickling spice. I usually cook at least two roasts at a time and ALWAYS, ALWAYS use the point cut!!!
Made this for supper tonight. Everyone enjoyed it for the most part but then again its hard to get 7 kids to all like every dish.
I have used this recipe for the past 4 years and have received nothing but raves from everyone. This recipes is delicious!!! The meat is so tender and tasty! Wouldn’t cook corn beef any other way!
Absolutely unbelievably YUMMMMMY – This is the only recipe I will use and have used for years. Great, basic, tender and fabulous! Thank you so much!
I followed the recipe to the letter and I although the meat came out very tender, it was not the flavour I was after. Thanks for sharing though.
I did not care for this, Very Tough. too tough to eat.
Excellent recipe. I will never boil corned beef again. Wrapping in foil and cooking it in the oven preserves all the good flavor.
After reading the reviews, I decided to try corned beef this way. I had three packages, so with one I followed the directions and wrapped it in foil, one I put in a baking bag, and one I boiled in the traditional manner. I was very disappointed with the foil and bag versions….the meat was dry, even though I set the oven at 250, and the citrus left rather an acrid taste to the meat. In the future I will stick to the tried and true boiling method. It surprises me by how many people seem to like this version.
This was an exceptional dish. I took it to a gathering of friends and they all said it was the best corned Beef they had ever had. My husband said that I must make it aggain. Thank you to whoever came up with it.
This was my first attempt at corned beef and I couldn’t be more pleased with the results. I don’t like to boil meats do when i saw this i had to give it a try. This is the only way i will serve corned beef. The cabbage was great too, the sweet really set off the saltiness of the meat. Served with boiled red potatoes…fantastic.