Dutch Oven Corned Beef and Cabbage Recipe
This dutch oven corned beef and cabbage features perfectly tender corned beef and a flavorful medley of cabbage, carrots, and potatoes!
Ingredients
Main Ingredients
- 3-4 lbs corned beef home-cured or store-bought
- 1 head cabbage cut into 6-8 wedges
- 1.5 pounds baby potatoes halved
- 4 large carrots peeled and cut into 3-inch (8 cm) pieces
Spice Mix
- 2 bay leaves bay leaves
- 1 teaspoon allspice berries
- 1 teaspoon juniper berries
- 1 teaspoon black peppercorns
- 1 teaspoon yellow mustard seeds
- 6 whole cloves
Instructions
Preparation
- 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. 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 if necessary to keep a gentle simmer. Ensure the brisket remains submerged by adding water as needed.
- Add the vegetables to the pot for the last 30 minutes of cooking. The corned beef should be tender but not falling apart.
- Remove the corned beef and vegetables. Allow the corned beef to rest for 10 minutes, then slice thinly against the grain.
Notes
This Dutch oven corned beef and cabbage features perfectly tender corned beef. A flavorful medley of cabbage, carrots, and potatoes! Ensure the brisket is submerged at all times during cooking. Adjust water levels as necessary. If the corned beef is falling apart, wrap it in foil while cooking the vegetables.