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Corned Beef and Cabbage
4 lb Corned beef brisket
8 Potatoes, red skinned
3 md Carrots; cut in 2" pieces
2 md Rutabagas; peeled and cut in wedges
1 md Cabbage head; cut in wedges
Place brisket in an 8 quart Dutch oven and pour in enough water to cover meat. Bring to a boil, reduce heat to simmer and let simmer for 2 hours or until brisket is fork tender. Add root vegetables and simmer another 20 minutes.
Add cabbage and return to a boil. Reduce heat, cover and simmer 10 to 15 minutes longer or until vegetables are fork tender.
Remove beef from Dutch oven and slice thinly, across grain. Place in center of serving dish and surround with vegetables. Serve with mustard or horseradish.