Description
This Dutch Oven Corned Beef and Cabbage brings irresistible flavors and simple prep together. With tender beef and fresh veggies, it’s a comforting meal ideal for family dinners.
Ingredients
Scale
- 2.5 pounds (1125 g) corned beef brisket flat cut, excess fat trimmed
- 5 medium carrots cut into 2-inch pieces
- 2 pounds (900 g) baby red potatoes halved
- 3 cloves garlic roughly chopped
- 1 head green cabbage cut into 8 wedges
- 8 cups (2 liters) beef broth or 2 cups guiness beer and 6 cups beef broth
- 2 tablespoons corned beef seasoning or the spice packet that came with the corned beef brisket
Instructions
- Place the corned beef brisket in a large Dutch oven.
- Add the garlic, corned beef seasoning, and beef broth (and Guinness beer if using) to the pot.
- Bring the mixture to a boil over high heat, then reduce the heat to medium-low and let it simmer.
- Cover the pot and cook for about 45 minutes per pound, approximately 2 hours for a 2.5-pound brisket, or until the internal temperature reaches 190-205°F (88-96°C).
- Add the carrots and baby red potatoes to the pot, and cook for an additional 10 minutes until the potatoes are almost tender.
- Carefully remove the corned beef from the pot and let it rest for 15 minutes. Add the cabbage wedges and cook for 10 minutes before removing from heat.
- Slice the corned beef against the grain into thin slices and serve with the cooked vegetables, ladling some cooking stock over the dish for added flavor.
Notes
For best results, choose a high-quality corned beef brisket.
Letting the meat rest before slicing helps retain its juices.
Feel free to adjust the vegetables according to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 37g
- Cholesterol: 90mg