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!
Servings: 4
Calories: 1066kcal
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.