Name: Dutch Oven Corned Beef and Cabbage
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Corned beef brisket - 4 ½ pounds; Black peppercorns - 5; Garlic powder - ½ teaspoon; Onion, peeled and left whole - 1; Bay leaves - 2; Salt - 1 pinch; Cabbage, cored and cut into wedges - 1 small head; Potatoes, quartered - 6 large; Carrots, peeled and sliced - 4 large; Chopped fresh parsley - ¼ cup; Butter - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Dutch Oven Corned Beef and Cabbage

1. Corned beef brisket - 4 ½ pounds

2. Black peppercorns - 5

3. Garlic powder - ½ teaspoon

4. Onion, peeled and left whole - 1

5. Bay leaves - 2

6. Salt - 1 pinch

7. Cabbage, cored and cut into wedges - 1 small head

8. Potatoes, quartered - 6 large

9. Carrots, peeled and sliced - 4 large

10. Chopped fresh parsley - ¼ cup

11. Butter - 2 tablespoons

How to cook deliciously - Dutch Oven Corned Beef and Cabbage

1. Stage

Place beef brisket, peppercorns, garlic powder, onion, bay leaves, and salt in a 6-quart Dutch oven; fill pan with water to cover everything completely. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top; reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.

2. Stage

Add cabbage, potatoes, and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any fat that comes to the surface. Stir in butter and parsley; remove the pot from heat.

3. Stage

Remove meat from the pot and place onto a serving dish; let rest for 15 minutes. Transfer vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.