Description
A classic dish featuring tender corned beef and flavorful cabbage cooked together in a Dutch oven.
Ingredients
Scale
- 3 pounds corned beef brisket
- 1 medium onion, quartered
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1 head of cabbage, cut into wedges
- 4 carrots, peeled and cut into chunks
- 4 potatoes, quartered
Instructions
- Place the corned beef in the Dutch oven.
- Add onion, garlic, beef broth, peppercorns, and bay leaves.
- Bring to a boil, then reduce to a simmer.
- Cover and cook for 2.5 to 3 hours.
- Add cabbage, carrots, and potatoes to the pot.
- Cover and cook for an additional 30-45 minutes until vegetables are tender.
- Remove the meat and let it rest before slicing.
- Serve with vegetables and broth.
Notes
- Adjust cooking time based on the size of the brisket.
- For added flavor, include spices from the corned beef package.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braised
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg
Keywords: dutch oven corned beef and cabbage, corned beef, cabbage, comfort food