Dutch Oven Corned Beef
The dutch oven is the best way to make this corned beef recipe. This is a must-try recipe for St. Patrick's day!
Ingredients
- 2.5 lb corned beef brisket with seasoning package
- 4 cups of beef broth
- 12-15 new potatoes
- 1 package of baby carrots
- 1 onion sliced
- 1 head of cabbage peeled and cut into wedges
- 1/2 tsp of caraway seeds
- A pinch of cinnamon
- 1 bay leaf optional
Instructions
- Drain excess juices off of brisket and lay flat, with the fat side down in the dutch oven.
- Add beef broth.
- Sprinkle seasoning packet and spices over the top and bring to a boil on the stove uncovered.
- Reduce heat to simmer, add bay leaf, and cover—Cook for approximately 50 minutes per pound.
- Add in potatoes and carrots for the last hour.
- Once the vegetables are soft, and the meat is tender, add in cabbage wedges and cook for an additional 15 minutes.
- Remove from heat and let the corned beef rest 10 minutes before cutting.
Nutrition
Serving: 1ozCalories: 1066kcalCarbohydrates: 53gProtein: 91gFat: 53gSaturated Fat: 21gPolyunsaturated Fat: 25gCholesterol: 301mgSodium: 1057mgFiber: 6gSugar: 5g
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This website provides approximate nutrition information based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands, measuring methods and portion sizes per household. We recommend running the ingredients through whichever online nutritional calculator you prefer.