Dutch Oven Corned Beef and Cabbage

– Corned beef brisket – Baby red potatoes – Onion – Carrots – Green cabbage

Place the brisket in a Dutch oven and add enough water to just cover it. Add the spice packet and bring the water to a boil.

Step 1

Cover the pot, reduce the heat to low and simmer for 30 minutes, then skim any gray foam. Simmer for another 90 minutes.

Step 2

Prepare the vegetables. When the corned beef has cooked for 2 hours, add the potatoes, onion, and carrots.

Step 3

Simmer for 15-20 minutes. Add the cabbage and cook until tender, about 15 more minutes.  Turn off the heat.

Step 4

Remove the corned beef and let it rest for 15 minutes. Slice the meat across the grain and serve with the vegetables and broth.

Step 5


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