Dutch Oven Corned Beef and Cabbage Recipe

Cooking Instructions

• Thoroughly rinse the brisket under cold water to remove excess salt and seasoning.
• Place the corned beef in a dutch oven along with the onion, garlic and spice mixture. If using store-bought corned beef, you can replace our homemade spice mixture with the spice packet that comes in the packaging. Completely cover the corned beef with water by several inches (about 5 cm). Bring the mixture to a boil. Skim any foam off the top and discard. Cover the pot, reduce heat to low and simmer for 3-4 hours or until tender. Adjust the temperature as necessary to keep the water at a gentle simmer–we don’t want it to be boiling! Check occasionally to make sure the entire brisket is submerged and add more water as needed.
• Add the vegetables to the pot for the last 30 minutes of cooking. The corned beef at this point should be quite tender, but not falling apart. If your corned beef is already falling apart, I recommend removing it from the liquid and wrapping it in foil while the veggies cook.
• Remove the corned beef and vegetables from the dutch oven. Allow the corned beef to rest for 10 minutes and then slice thinly against the grain. Spoon a bit of cooking liquid over the top if desired.