Savory Dutch Oven Corned Beef and Cabbage Recipe
Savory Dutch Oven Corned Beef and Cabbage Recipe boiled and then baked to perfection.
Ingredients
- 3 pound corned beef brisket with spice packet
- 12 oz beer light or dark
- 2 cup water
- 1 large onion quartered
- 3 large carrots peeled and cut into 4ths
- 4 cloves garlic minced into large pieces
- 1 head green cabbage cut into small quarters
- 5 potatoes, small to medium cut in half - yukon gold or red potatoes
- 2-3 sprigs fresh rosemary
Instructions
- Step One: Remove corned beef brisket and seasoning packet from the package. Blot excessive slime from corn beef.3 pound corned beef brisket with spice packet
- Step Two: In a large Dutch oven, place the corned beef with fat side up, in the Dutch oven. Pour the beer and water around the corned beef. Note: The liquid should just come to the bottom of the top fat layer. Sprinkle seasoning packet on top, fresh crushed black pepper, smashed garlic cloves, and rosemary. Over medium-high heat, bring the corned beef brisket in the Dutch oven to a boil, then reduce to medium-low and cover with a tight lid.12 oz beer, 2 cup water, 4 cloves garlic, 2-3 sprigs fresh rosemary
- Step Three: Allow the corned beef to simmer gently for 1.5 - 2 hours, or until it is fork-tender. Check periodically to ensure the liquid is simmering gently; adjust the heat as needed. Chop the vegetables
- Step Four: Heat the oven to 350. Place the corned beef on a plate. Discard 1/2 the cooking liquid in the Dutch oven. Make a platform out of the chopped carrots and onions on the bottom of the Dutch oven. Place the corned beef on top of the carrot-onion platform. Nestle the cabbage wedges and potatoes around the corned beef. Sprinkle with salt and pepper on top of vegetables and corned beef roast.1 large onion, 3 large carrots, 5 potatoes, small to medium, 1 head green cabbage
- Step Five: Put the lid back on the Dutch oven and place in the oven. Bake for at least an hour or until the vegetables are fork tender. Note: Cooking time will vary according to the size of the corned beef.
- Step Six: Once done, remove the corned beef brisket from the Dutch oven and transfer it to a cutting board. Allow it to rest for a few minutes before slicing. Slicing against the grain, cut into slices to your desired thickness.
Notes
Note: The liquid should just come to the bottom of the top fat layer.
Note: Cooking time will vary according to the size of the corned beef.
Nutrition
Serving: 1gCalories: 885kcalCarbohydrates: 27gProtein: 72gFat: 70gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 89mgPotassium: 649mgFiber: 8gSugar: 11gVitamin A: 9246IUVitamin C: 90mgCalcium: 130mgIron: 1mg
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