Dutch Oven Roasted Corned Beef In Ale--bonnie's

A delicious and hearty meal that is perfect for St. Patrick’s Day or any time you’re in the mood for some classic comfort food is Dutch Oven Corned Beef and Cabbage. This traditional recipe is a must-try for all meat lovers out there. The combination of tender corned beef, flavorful cabbage, and aromatic spices creates a mouthwatering dish that will have everyone coming back for seconds. Plus, it’s incredibly easy to make using a Dutch oven, which helps to infuse the flavors and ensure a perfectly cooked meal.

Here’s what you’ll need:

Ingredients:

• 1 corned beef brisket
• 1 large head of cabbage
• 8 small red potatoes
• 4 large carrots
• 1 onion
• 4 cloves of garlic
• 1 tablespoon of pickling spice
• 1 teaspoon of black peppercorns
• 4 cups of beef broth
• Salt and pepper to taste

Instructions:

1. Start by preheating your Dutch oven over medium heat. Once hot, add the corned beef brisket and sear it on all sides until browned. This will help to lock in the flavors.
2. Remove the brisket from the Dutch oven and set it aside. In the same pot, add the onion and garlic and sauté until fragrant and translucent.
3. Add the pickling spice and black peppercorns to the pot and stir to coat the onions and garlic.
4. Return the corned beef brisket to the Dutch oven and add the beef broth. The liquid should cover about ¾ of the brisket. If needed, add some water to ensure proper coverage.
5. Bring the liquid to a boil, then reduce the heat to low and cover the Dutch oven with a lid. Let the brisket simmer for about 2 hours, or until it is fork-tender.
6. While the brisket is cooking, prepare the vegetables. Cut the cabbage into wedges, quarter the potatoes, and slice the carrots into thick rounds.
7. After the brisket has cooked for 2 hours, carefully remove it from the Dutch oven and set it on a cutting board. Let it rest for a few minutes before slicing.
8. Add the cabbage, potatoes, and carrots to the pot with the cooking liquid. Increase the heat to medium-high and cook the vegetables until they are tender but still slightly crisp.
9. Once the vegetables are cooked, remove them from the pot and arrange them on a serving platter. Slice the corned beef brisket against the grain and arrange it on top of the vegetables.
10. Serve the Dutch Oven Corned Beef and Cabbage hot with some of the cooking liquid spooned over the top. Season with salt and pepper to taste.

How to prepare Dutch Oven Corned Beef and Cabbage:

This hearty and delicious meal requires some basic preparation, but the end result is well worth the effort.

Start by preheating your Dutch oven over medium heat. While the pot is heating up, remove the corned beef brisket from its packaging and rinse it under cold water. Pat it dry with some paper towels. This step helps to remove any excess salt and ensures a more balanced flavor.

Once the Dutch oven is hot, add the brisket and sear it on all sides until nicely browned. This step adds a rich depth of flavor to the meat. Remove the brisket from the pot and set it aside while you prepare the other ingredients.

Peel and chop the onion and garlic cloves. Cut the cabbage into wedges, quarter the potatoes, and slice the carrots into thick rounds. You can also peel and chop the carrots if you prefer smaller pieces.

In the same Dutch oven, add the onion and garlic and sauté until fragrant and translucent. Next, add the pickling spice and black peppercorns and stir to coat the onions and garlic. These spices add a wonderful aroma and flavor to the dish.

Return the corned beef brisket to the pot and add the beef broth. The liquid should cover about ¾ of the brisket. If needed, add some water to ensure proper coverage. This will help to keep the meat moist and tender as it cooks.

Bring the liquid to a boil, then reduce the heat to low and cover the Dutch oven with a lid. Let the brisket simmer for about 2 hours, or until it is fork-tender. The long cooking time allows the flavors to meld together and results in a tender and succulent piece of meat.

While the brisket is cooking, you can prepare the vegetables. Make sure to wash and cut the cabbage, potatoes, and carrots as mentioned earlier. This way, they’ll be ready to go when the brisket is done.

After the brisket has cooked for 2 hours, carefully remove it from the Dutch oven and set it on a cutting board. Let it rest for a few minutes before slicing. This resting period allows the juices to redistribute throughout the meat, resulting in a more flavorful and juicy end result.

Return the Dutch oven to the stove and increase the heat to medium-high. Add the cabbage, potatoes, and carrots to the pot with the cooking liquid. Cook the vegetables until they are tender but still slightly crisp. This usually takes about 15-20 minutes.

Once the vegetables are cooked, remove them from the pot and arrange them on a serving platter. Slice the corned beef brisket against the grain into thin slices. This helps to ensure that the meat remains tender and easy to chew.

Arrange the sliced brisket on top of the vegetables and spoon some of the cooking liquid over the top. This adds extra moisture and flavor to the dish. Season with salt and pepper to taste.

Preparation time:

This Dutch Oven Corned Beef and Cabbage recipe requires approximately 15 minutes of preparation time. This includes rinsing and patting dry the brisket, chopping the vegetables, and sautéing the garlic and onion.

Servings:

This recipe serves approximately 6-8 people, depending on portion sizes. It is a great dish to share with family and friends, especially during a festive occasion like St. Patrick’s Day.

Nutrition Facts:

One serving of Dutch Oven Corned Beef and Cabbage (based on 6 servings) contains approximately:

• Calories: 450
• Total Fat: 15g
• Cholesterol: 125mg
• Sodium: 2200mg
• Total Carbohydrate: 35g
• Dietary Fiber: 5g
• Sugars: 7g
• Protein: 40g

Tips:

• Make sure to buy a good quality corned beef brisket for the best results. Look for a well-marbled piece of meat.
• Feel free to customize the recipe by adding your favorite spices and herbs to the cooking liquid. Thyme, bay leaves, and rosemary are all great options.
• This dish can be made ahead of time and reheated when ready to serve. Simply store the cooked corned beef and vegetables in separate containers in the refrigerator. Before serving, reheat them in a Dutch oven or on the stovetop until heated through.

FAQs:

Q: Can I use a different type of meat instead of corned beef?

A: While this recipe is specifically designed for corned beef, you can certainly substitute it with a different cut of beef or even pork if desired. Just adjust the cooking time accordingly to ensure that the meat is thoroughly cooked.

Q: Can I use a regular pot instead of a Dutch oven?

A: A Dutch oven is preferred for this recipe as it helps to distribute and retain heat evenly. However, if you don’t have a Dutch oven, you can use a regular large pot with a tight-fitting lid. Just make sure to monitor the heat and cooking time to avoid overcooking or burning the dish.

Q: What other vegetables can I add to this dish?

A: Besides the classic combination of cabbage, potatoes, and carrots, you can add other vegetables such as parsnips, turnips, or even Brussels sprouts for additional flavors and textures.

Enjoy this hearty and delicious Dutch Oven Corned Beef and Cabbage recipe with your loved ones and celebrate the flavors of St. Patrick’s Day. The tender and flavorful corned beef, paired with the savory cabbage and aromatic spices, will surely become a family favorite. So grab your Dutch oven and get cooking!

Sources:
- Dutch Oven Daddy - Recipe Link
- Cast Iron Living - Recipe Link
- The Typical Mom - Recipe Link
- Cake Baking - Recipe Link