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Corned Beef and Cabbage

5 pounds corned brisket of beef
6 peppercorns (or packaged pickling spices)
1 bay leaf
2 carrots -- cut into 2 pieces
4 medium turnips -- halved
1 onion -- peeled, quartered
1 small medium green cabbage -- cut into 6 wedges
4 tablespoons melted butter


Place corned beef in a large Dutch oven with water to cover; add peppercorns and bay leaf. Cover and bring to a boil; reduce heat and simmer 4 to 5 hours until tender, skimming fat occasionally. During the final hour of simmering, add carrots, turnips, and onion. During last 20 minutes, add cabbage.


Transfer meat to a cutting board, and thinly slice against the grain. Arrange on a platter with vegetables. Brush with butter and serve with mustard on the side.


This recipe can also be prepared in a crockpot. Place all ingredients except vegetables in crockpot; cook on Low 8 hours; add vegetables and cook 1 hour more.


This recipe yields 6 servings.


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