adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Dutch Oven Corned Beef and Cabbage
0 Likes
Prep Time:
20 minutes
Cook Time:
180 minutes
Total Time:
200 minutes
Tender corned beef with seasoned potatoes, carrots, and cabbage cooked in a Dutch oven for a delicious Irish meal.
Ingredients:
  • 4.5 pounds corned beef brisket
  • 5 black peppercorns
  • 0.5 teaspoon garlic powder
  • 1 onion, peeled and left whole
  • 2 bay leaves
  • 1 pinch salt
  • 1 small head cabbage, cored and cut into wedges
  • 6 large potatoes, quartered
  • 4 large carrots, peeled and sliced
  • 0.25 cup chopped fresh parsley
Instructions:
  • In a 6-quart Dutch oven, combine beef brisket, peppercorns, garlic powder, onion, bay leaves, and salt. Cover everything with water. Bring to a boil, skim off any residue, then simmer for 2 to 3 hours until meat is fork-tender.
  • Add in the cabbage, potatoes, and carrots, ensuring they are submerged in the liquid. Let it simmer for another 15 minutes or until the potatoes are soft. Remove any surface fat, then mix in butter and parsley before taking the pot off the heat.
  • Take the meat out of the pot and place it on a serving dish to rest for 15 minutes. Move the vegetables to a bowl to keep them warm. Slice the meat against the grain, arrange it on a platter, and drizzle with the flavorful juices over the meat and veggies before serving.

Similar Recipes