OVEN-BRAISED CORNED BEEF BRISKET

1 (5 1/2 pound) piece corned beef brisket
2 tablespoons pickling spice
1 large orange, sliced in rounds
2 stalks celery, sliced
1 large onion, sliced
1/2 cup cold water (or apple cider vinegar)
6 tablespoons margarine, divided use
1 large head cabbage, cored and sliced
1 cup Golden Delicious apples, cored and quartered with peel
1/4 cup cold water

Preheat oven to 300 degrees F. Line a 9-by-13-inch roasting pan with foil, leaving enough extra extending over the sides to cover and seal in the roast.

Rinse the 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 water or vinegar, and wrap foil up over roast tightly, making sure the ends are sealed.

Bake at 300 degrees F for about 4 hours or until meat is tender. About 45 minutes before the roast baking time is up, heat 3 tablespoons of the 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.

From: Lisa Amaudo
Source: Sacramento Bee, May 16, 2007