Dutch Oven Corned Beef
Recipe by:Get ready to celebrate St. Patrick's Day with this Dutch oven corned beef and cabbage recipe. Slow-cooked until tender and flavorful, this hearty and delicious meal is perfect for gathering family and friends.
Ingredients
- 2-3 pound corned beef with spice packet
- 6 cloves garlic peeled and smashed
- 1 bay leaf
- 8 new potatoes or small gold potatoes peeled, and cut into 3-inch cubes
- 3 large carrots peeled, and cut into 3-inch chunks
- 1 small cabbage
Instructions
- Place the corned beef into a 6-7 quart Dutch oven with the fat cap face up. Add spice packet, crushed garlic, and a bay leaf on top of the brisket.2-3 pound corned beef , 6 cloves garlic, 1 bay leaf
- Fill the pan with water until it is just covering the corned beef. Bring to a boil over high heat. Once it is boiling, place a lid on the pan and reduce to low heat.
- Prepare the potatoes and carrots by cutting them into 2-3 inch chunks. Cut the cabbage into wedges, removing the core.
- After 2 ½ hours, taste the water and if it tastes too salty, add additional boiling water. Then place the potatoes and carrots into the water with the brisket and continue simmering for 20 minutes.8 new potatoes or small gold potatoes, 3 large carrots
- After 20 minutes, add the cabbage and simmer an additional 10 minutes, or until the vegetables are tender.1 small cabbage
- Once the beef reaches 165°F (74°C) remove it to a large plate and cover tightly with aluminum foil to rest.
- Trim excess fat from the meat, then slice the meat against the grain. Serve with the vegetables.
Notes
Store leftovers in the refrigerator for up to 4 days.
Corned beef can also be frozen for up to 3 months. When you are ready to use it, place it in the refrigerator for 24 hours. Reheat by simmering in water or place in a baking dish with ¼ cup of water or broth, and heat at 275° (135°C) for 30-45 minutes.
Other Cooking Methods:
- Oven: Place the corned beef in the oven at 350°F (177°C) for 3 hours. Add the potatoes and carrots during the last hour, and the cabbage during the last 20 minutes.
- Slow Cooker: Place beef, spices, and water in the crock pot on LOW for 6-8 hours, or HIGH for 4-6 hours. Add the potatoes and carrots halfway through the cooking time, and the cabbage during the last hour.
- Pressure Cooker: Add the beef, spices, and water to an Instant Pot and cook on HIGH pressure for 1 hour. Release the pressure using the quick release. Then add the potatoes and carrots, and cabbage, with the cabbage on top. Cook on HIGH pressure for an additional 10 minutes, then use the quick release once again.
Equipment
Nutrition
Calories: 618kcal | Carbohydrates: 39g | Protein: 39g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Cholesterol: 122mg | Sodium: 2840mg | Potassium: 1696mg | Fiber: 10g | Sugar: 10g | Vitamin A: 7870IU | Vitamin C: 171mg | Calcium: 144mg | Iron: 6mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Tried this recipe?Leave a review! We love hearing your feedback!
