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Corned Beef and Cabbage
1 Corned beef brisket; 3 to 4 pound
1 Cabbage; cut into wedges
4 Carrots; quartered
2 Onions; halved and then quartered
4 Boiling potatoes; peeled, halved and then quartered
Water as needed
Rinse brisket under water to remove pickling spices and brine. Place brisket in a large Dutch Oven and add water to cover. Bring to boiling, reduce heat and simmer until tender (about 2 1/2 to 3 hours). Remove corned beef and set aside. Add all vegetables except cabbage to cooking liquid, cover and cook for 25 minutes. Add cabbage, cover and continue cooking until cabbage is tender, 15 to 20 minutes. Add cooked corn beef and heat through.