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Dutch Oven Corned Beef and Cabbage

This corned beef takes time to cook in a Dutch oven but you won't be disappointed. Give yourself a little luck o' the Irish with this Americanized version of an Irish feast. Serve with butter and Irish soda bread.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course lunch/dinner
Cuisine central europe
Servings 8 people
Calories 7943.8 kcal

Equipment

  • 1 6-quart Dutch Oven Essential for slow cooking and braising.
  • 1 Slotted Spoon or Skimmer For removing impurities and fat from the broth.
  • 1 Sharp Chef's Knife For preparing vegetables and slicing the cooked corned beef.
  • 1 Cutting Board For safe and efficient food preparation.
  • 1 Serving Platter For presenting the finished corned beef and vegetables.

Ingredients
  

Main

  • 4 ½ pounds corned beef brisket
  • 5 black peppercorns
  • ½ teaspoon garlic powder
  • 1 onion peeled and left whole
  • 2 bay leaves
  • 1 pinch salt
  • 1 small head cabbage cored and cut into wedges
  • 6 large potatoes quartered
  • 4 large carrots peeled and sliced
  • ¼ cup chopped fresh parsley
  • 2 tablespoons butter

Instructions
 

  • Place beef brisket, peppercorns, garlic powder, onion, bay leaves, and salt in a 6-quart Dutch oven; fill pan with water to cover everything completely. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top; reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
  • Add cabbage, potatoes, and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any fat that comes to the surface. Stir in butter and parsley; remove the pot from heat.
  • Remove meat from the pot and place onto a serving dish; let rest for 15 minutes. Transfer vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.

Notes

1. Corned Beef Selection: For easier, neater slices, opt for a flat cut brisket. Rinse the brisket thoroughly before cooking to remove excess brining salts.2. Flavor Enhancement: Consider adding a spice packet (often included with corned beef) or a tablespoon of pickling spice to the initial cooking liquid for a more robustly flavored broth. A splash of dark beer like Guinness can also deepen the savory notes.3. Gentle Simmer: Maintain a very gentle simmer; a rolling boil will toughen the meat. Skim impurities consistently during the initial stages for a clearer, cleaner broth.4. Resting is Key: Allow the cooked corned beef to rest for 15-20 minutes off the heat before slicing. This allows the juices to redistribute, ensuring a more tender and moist result. Always slice against the grain.