Dutch Oven Corned Beef and Cabbage
Dive into tradition with this comforting one-pot Dutch Oven Corned Beef and Cabbage. A hearty meal that's perfect for St. Patrick's Day.
Servings 6 servings
Calories 794kcal
Equipment
- 1 Dutch Oven
Ingredients
- 4 pounds corned beef brisket (3-4 pounds) with spice packet
- 6 cups water
- 1 onion peeled and quartered
- 3 cloves garlic minced
- 1 bay leaf
- 6 red potatoes medium, quartered
- 4 carrots large, peeled and cut into chunks
- 1 head of cabbage small, cut into wedges
Whole grain mustard, for serving (optional)
Instructions
- Rinse the corned beef under cold water and pat dry.
- Place it in a Dutch oven with the spice packet, onion, garlic, and bay leaf.
- Add water until the meat is covered.
- Bring to a boil, then reduce the heat to a simmer.
- Cover and cook for about 2 1/2 hours or until the meat is tender.
- Add the potatoes and carrots to the pot, cover, and cook for an additional 15 minutes.
- Finally, add the cabbage wedges on top of the meat and vegetables.
- Cover and cook for another 15 minutes or until the cabbage is tender.
- If desired, remove the corned beef from the Dutch oven and place it on a baking sheet.
- Cook it under the oven broiler until the top has browned.
- Let the meat rest for a few minutes before slicing it against the grain.
- Arrange the slices on a serving platter with the vegetables.
Nutrition
Serving: 1serving | Calories: 794kcal | Carbohydrates: 45g | Protein: 51g | Fat: 46g | Saturated Fat: 14g | Cholesterol: 163mg | Sodium: 3732mg | Potassium: 1902mg | Fiber: 7g | Sugar: 9g | Vitamin C: 102mg | Calcium: 57mg | Iron: 7mg | Net Carbohydrates: 33g