Dutch Oven Corned Beef and Cabbage
Especially around St. Patrick’s Day, this meal becomes the centerpiece of family gatherings and festive dinners.
Equipment
- Dutch oven (6–8 qt)
- Sharp chef’s knife
- Cutting board
- Tongs
- Measuring cups and spoons
- Ladle
- Large serving platter
Ingredients
For the Corned Beef and Broth:
- 3 –4 lb corned beef brisket with spice packet
- 6 cups water
- 1 large onion peeled and quartered
- 4 cloves garlic smashed
- 2 bay leaves
- 1 tsp black peppercorns
For the Vegetables:
- 1 medium green cabbage cut into wedges
- 4 large carrots peeled and cut into chunks
- 4 medium potatoes peeled and quartered
- 2 parsnips peeled and cut into chunks (optional)
For Serving:
- Dijon mustard or horseradish optional, but highly recommended
Instructions
Prep the Corned Beef
- Remove the corned beef from its packaging and rinse it under cold water to remove excess brine.
- Pat it dry with paper towels—this helps the meat sear slightly and prevents it from being too salty.
- Set the meat aside while you prep the vegetables.
- Pro Tip: Rinsing the brisket lightly ensures a balanced flavor without losing the seasoning from the spice packet.
Layer the Dutch Oven
- Place the onion quarters and smashed garlic at the bottom of your Dutch oven.
- Add the bay leaves and black peppercorns from the spice packet.
- Position the corned beef on top, fat side up.
- Pro Tip: Placing the fat side up allows the fat to baste the meat while cooking, keeping it tender and flavorful.
Add Water and Simmer
- Pour in 6 cups of water, or enough to cover about ¾ of the meat.
- Bring to a gentle boil over medium-high heat.
- Reduce the heat to low, cover with the lid, and let it simmer for 2½–3 hours.
- Pro Tip: Keep the simmer gentle; a rolling boil can make the meat tough. Check occasionally and skim off any foam.
Prepare the Vegetables
- While the meat simmers, peel and chop the carrots, potatoes, and optional parsnips into large chunks.
- Cut the cabbage into wedges, keeping the core intact so it holds together during cooking.
- Pro Tip: Chunkier vegetables cook more evenly and absorb the savory broth without turning mushy.
Add the Vegetables
- After 2½–3 hours, add the potatoes, carrots, and parsnips to the Dutch oven.
- Nestle the cabbage wedges on top, ensuring they sit in the broth but aren’t fully submerged.
- Cover and cook for an additional 30–40 minutes, until the vegetables are tender and the meat easily pulls apart with a fork.
- Pro Tip: Keep the lid slightly ajar if the broth is foaming too much—this prevents overflow while keeping steam in to cook the veggies perfectly.
Rest and Slice the Meat
- Remove the corned beef from the Dutch oven and let it rest for 10–15 minutes before slicing.
- Slice against the grain for the most tender results.
- Arrange the sliced meat on a serving platter alongside the cooked vegetables.
- Pro Tip: Resting allows the juices to redistribute, keeping each slice moist and flavorful.
Serve and Enjoy
- Ladle some of the cooking broth over the meat and vegetables for extra flavor.
- Offer Dijon mustard or horseradish on the side for an added kick.
- Serve hot and enjoy a classic St Patrick's Day meal that’s hearty, flavorful, and comforting.
Notes
Nutritional Value (Approximate, Per Serving)
- Calories: 450–520 kcal
- Protein: 30–35 g
- Fat: 25–30 g
- Saturated Fat: 10–12 g
- Carbohydrates: 25–30 g
- Fiber: 5–7 g
- Sugar: 6–8 g
- Sodium: High
- Vitamin C: High
- Iron: Moderate to high