Description
Tender corned beef cooked in a Dutch oven for rich flavor.
Ingredients
Scale
- 3–4 lbs corned beef brisket
- 1 onion, quartered
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 cups carrots, chopped
- 2 cups potatoes, diced
- 1 tablespoon black peppercorns
- 2 bay leaves
Instructions
- Preheat your Dutch oven over medium heat.
- Add the corned beef brisket and sear on all sides.
- Remove the brisket and set aside.
- Add onion and garlic, sauté until soft.
- Return the brisket to the pot.
- Add beef broth, carrots, potatoes, peppercorns, and bay leaves.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 3-4 hours until tender.
- Remove meat, slice, and serve with vegetables.
Notes
- Adjust cooking time based on the size of the brisket.
- For added flavor, include cabbage in the last hour of cooking.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Braised
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: corned beef, Dutch oven, brisket, Irish-American