Description

Savor the rich flavors of Dutch Oven Corned Beef and Cabbage, featuring succulent corned beef brisket, tender vegetables, and a comforting broth. This easy recipe makes for a delightful family meal, perfect for gathering around the table.

Ingredients

Scale

2.5 lb corned beef brisket with spice/brine packet
12 oz guinness
3 ½ cups beef broth
1 whole onion peeled and quartered
1 lb baby potatoes halved (red or gold)
4 carrots peeled and cut into large chunks
1 head green cabbage cut into wedges
2 bay leaves
50 g peppercorns about 2oz
1 stick cinnamon

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Instructions

Pat the corned beef dry and place it in a large Dutch oven with the fat side up, along with the spice packet.
Pour in the guinness and beef broth, covering the meat. Add the onion, bay leaves, cinnamon stick, and peppercorns.
Bring to a gentle simmer over medium heat; once bubbling, reduce heat to low, cover tightly, and cook for 4-5 hours until the meat is fork-tender and reaches 145º F.
Add the halved potatoes and large chunks of carrots to the pot, cover again, and simmer for 25 minutes. Then, add the cabbage wedges and cook for an additional 20 minutes until all vegetables are tender.
Transfer the corned beef to a cutting board, letting it rest for 10 minutes. Slice against the grain to serve alongside the vegetables, drizzling with the flavorful broth.

Notes

For maximum flavor, let the beef marinate overnight in the brine before cooking.
Feel free to customize vegetables based on season or preference, adding parsnips or turnips for variety.
Any leftover corned beef can be used for sandwiches or hash the next day.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 5g
Sodium: 1800mg
Fat: 35g
Saturated Fat: 12g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 32g
Cholesterol: 90mg