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Mains
Dutch Oven Corned Beef and Cabbage
Ingredients
- 4 ½ lbs corned beef brisket
- 5 black peppercorns
- ½ tsp garlic powder
- 1 onion, peeled and cut in half
- 3 bay leaves
- 1 pinch salt
- 1 small head cabbage, cored and cut into wedges
- 1 ½ lbs red or yellow potatoes half or quarter depending on size
- 2 lbs large carrots, peeled and sliced
- ¼ cup chopped fresh parsley
- 2 tbsp butter
Steps
- Place the beef brisket, peppercorns, garlic powder, onion, bay leaves, and salt in a 6-quart Dutch oven. Pour in enough water to cover all the ingredients completely. Bring the liquid to a rolling boil over high heat and let it cook for 20 minutes. Skim off any foam or residue that floats to the top, then reduce the heat to a low simmer. Cover and cook for 2 to 3 hours, until the meat is completely tender and can be easily pulled apart with a fork.
- Add the cabbage, potatoes, and carrots to the pot, gently pressing them down into the simmering liquid. Continue to simmer uncovered for an additional 15 minutes, or until the potatoes and carrots are easily pierced with a fork. Skim away any excess fat that rises to the surface. Stir the butter and fresh parsley into the broth, then remove the pot from the heat.
- Carefully transfer the meat from the pot to a cutting board or serving dish and let it rest for 15 minutes to lock in the juices. Use a slotted spoon to transfer the vegetables to a separate bowl and cover them loosely to keep warm. Slice the rested brisket on a diagonal angle against the grain. Arrange the sliced meat on a large platter alongside the vegetables, and spoon the warm pan juices generously over everything before serving.
Mains · Recipe entered by: Greg DeSanto
Dutch Oven Corned Beef and Cabbage
Steps
- Place the beef brisket, peppercorns, garlic powder, onion, bay leaves, and salt in a 6-quart Dutch oven. Pour in enough water to cover all the ingredients completely. Bring the liquid to a rolling boil over high heat and let it cook for 20 minutes. Skim off any foam or residue that floats to the top, then reduce the heat to a low simmer. Cover and cook for 2 to 3 hours, until the meat is completely tender and can be easily pulled apart with a fork.
- Add the cabbage, potatoes, and carrots to the pot, gently pressing them down into the simmering liquid. Continue to simmer uncovered for an additional 15 minutes, or until the potatoes and carrots are easily pierced with a fork. Skim away any excess fat that rises to the surface. Stir the butter and fresh parsley into the broth, then remove the pot from the heat.
- Carefully transfer the meat from the pot to a cutting board or serving dish and let it rest for 15 minutes to lock in the juices. Use a slotted spoon to transfer the vegetables to a separate bowl and cover them loosely to keep warm. Slice the rested brisket on a diagonal angle against the grain. Arrange the sliced meat on a large platter alongside the vegetables, and spoon the warm pan juices generously over everything before serving.