Dutch Oven Recipes for Corned Beef and Cabbage

1 (3-4 pound) corned beef brisket 6-8 cups water 1 onion, quartered 3 garlic cloves, chopped 1 bay leaf 1 teaspoon black peppercorns 1 head cabbage, cut into wedges 6-8 small potatoes, halved 4-6 carrots, peeled and cut into chunks

Ingredients

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Step 1

The corned beef brisket should be rinsed with cool water and patted dry.

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Step 2

– Add the corned beef, onion, garlic, bay leaf, and black peppercorns to a Dutch oven. Add sufficient water to cover the meat by approximately an inch.

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Step 3

Bring to a boil, then reduce heat to low and simmer, covered, for approximately 2.5 to 3 hours, or until meat is fork-tender.

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Step 4

The corned beef should be removed from the saucepan and allowed to settle for 10 to 15 minutes.

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Step 5

– Add the potatoes and carrots to the container and simmer for approximately ten to fifteen minutes or until they begin to tender.

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Step 6

– Continue simmering for an additional 10 to 15 minutes or until the cabbage is tender.

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Step 7

– Serve the corned beef slices against the grain with the veggies and cooking liquid.

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