Corned Beef and Cabbage

Ingredients

• (5 1/2 pound) corned beef brisket
• tablespoon spickling spice
• large orange, slice d in rounds
• large onion, slice d
• stalk scelery, slice d
• 1/4 cup cold water, divided
• tablespoon smargarine, divided
• large head cabbage, cored, and slice d
• cup Golden Delicious apples, cored and quart ered with peel

Instructions

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. 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. Bake in the preheated oven until meat is tender, about 4 hours.
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. Top cabbage and apples with remaining margarine and serve with sliced corned beef.