Easy Corned Beef Dutch Oven Cast Iron

Dutch Oven Corned Beefiness is a archetype family unit meal that's loaded with meat, potatoes and vegetables. Cooking corned beef depression and slow in a Dutch oven makes the meat fork-tender and the cabbage melts in your oral cavity. This braised Dutch oven corn beef and cabbage is perfect for celebrating St. Patrick'south Day or serving for Sunday dinner.

St. Patrick's Day has never been a big event in my house but I do enjoy making corned beef and cabbage. This fairly cheap cut of meat is incredibly tasty and turns out tender and juicy when cooked low and slow in a dutch oven.

It's piece of cake to discover corned beef at the grocery store in tardily winter and early spring. It's the perfect boring-cooked meal for a lazy Sunday dinner or when one of those late winter snowstorms comes rolling in. As the Dutch oven corn beefiness and cabbage cooks in the oven for several hours, the warm, cozy odor is inviting and comforting.

Ingredients Needed

• Corned Beef Brisket – This can easily be found in the meat section of the grocery shop during the early on spring. It unremarkably vacuum sealed with a brine solution and comes with a seasoning parcel.
• Mustard – Use your favorite. You can use Dijon, grainy mustard or even classic yellow mustard.
• Olive Oil – Or any light, neutral flavored oil.
• Babe Potatoes – Choose cherry-red, white or a medley.
• Baby Carrots – Babe carrots save time but yous tin can chop larger carrots.
• Cabbage – Select a pocket-size greenish cabbage.
• Beer – Employ your favorite beer or substitute broth or water.

How to Make Dutch Oven Corned Beef

1. Preheat oven and prep corned beefiness.
2. Brownish corned beef. Add potatoes and carrots to the pot.
3. Sprinkle with seasoning then tiptop with beer and water.
4. Embrace Dutch oven and bake for 2 ½ hours.
5. Flip corned beef over and add cut cabbage. Melt for thirty to 40 more minutes.
6. Remove corned beef and let rest. Slice the beef and serve with the tuckered veggies.

Check out my webstory on how to make this corned beef and cabbage.

Storing and Reheating Leftovers

If you are lucky plenty to have leftover braised corn beef and cabbage, yous are in for a existent care for. Store the leftovers in an airtight container in the fridge for upward to 3 days. Reheat a plate of meat and veggies in the microwave or slice the leftover meat and saute for hash or pile it high on rye staff of life along with kraut, M Island dressing and swiss cheese for a tasty corned beefiness Reuben sandwich.

FAQs

How long to melt corned beef?

Corned beef is a tough cut of beefiness simply low and slow cooking will create fork-tender meat that practically melts in your mouth. For a 2-3 pound brisket, you should expect to cook the corned beef for 2 ½ to 3 hours in a 350 degrees F oven.

Does corned beef go more tender the longer it's cooked?

Low and wearisome is the cardinal when cooking corned beef. This allows the connective tissues to interruption downward which volition lead to fork tender meat.

Can you overcook corned beef?

Yes! Dull cooking tin can atomic number 82 to overcooking. Using the right amount of liquid (in this instance beer and h2o) to about submerge the meat will help to preclude the meat from drying out.

Should corned beef "fall autonomously"?

Later on slow cooking the meat, it volition be very tender. You should be able to slice the meat but it may not "fall apart" and shred the fashion a chuck roast or other like cut of meat would.

What seasoning to use on corned beef?

Corned beef unremarkably includes a seasoning packet. This blend of spices ofttimes includes peppercorns, bay leaves, mustard seed, dill seed and several other warm spices. Feel free to utilize the included seasoning packet or mix up your ain blend post-obit this Corned Beef Seasoning recipe from Key to My Lime.

What to Serve with Braised Corn Beef and Cabbage

• Cheese Beer Staff of life - Easy No Yeast Staff of life Recipe
• Air Fryer Frozen Greenish Beans
• Sweet and spicy Refrigerator Pickles
• Homemade Rye Staff of life from The Stay at Domicile Chef
• Horseradish Sauce from Life's Ambrosia

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Dutch Oven Corned Beef and Cabbage

The Dutch oven is a great way to cook a flavorful corned beef and cabbage dinner.

Prep Fourth dimension 10 mins

Cook Time 3 hrs 15 mins

Total Time 3 hrs 25 mins

Course: dinner

Cuisine: Irish

Keyword: beef, Dutch oven, one pot meal, St Patricks day dinner

Servings: vi

Calories: 668 kcal

Cost: $22

• 3 lbs corned beef brisket (with seasoning)
• 1 tablespoon mustard (use your favorite)
• 1 tablespoon olive oil
• 2 lbs baby potatoes
• 16 ounces infant carrots
• 1 small head of cabbage
• 12 ounces beer

• Remove the corned beefiness from packaging and brush with mustard. Reserve spice parcel. Preheat oven to 350 degrees.

• Heat oil in the Dutch oven on medium loftier heat on the stove and add the corned beef. Brown on all sides for most iii to 5 minutes. Remove from pot and reserve on a plate.

• Place the baby potatoes so the carrots in the bottom of the pan. Top with the corned beef and sprinkle with the seasoning packet. Cascade over the beer and fill with a little h2o and then meat is almost submerged in the liquid.

• Encompass pot and put in the oven. Cook for 2 ½ hours.

• Cut cabbage into four wedges (or smaller so information technology can fit in the pot). Flip corned beefiness over and add cabbage. Cook for another 30 to 40 minutes, covered, or until cabbage is fork tender.

• Remove corned beefiness and allow residual for 5 minutes. Cutting into slices. Bleed veggies and serve with corned beef. Enjoy!

Calories: 668 kcal | Carbohydrates: 42 g | Protein: 39 thousand | Fatty: 37 g | Saturated Fat: 11 g | Polyunsaturated Fatty: 2 yard | Monounsaturated Fat: xviii g | Cholesterol: 122 mg | Sodium: 2880 mg | Potassium: 1710 mg | Fiber: 9 g | Sugar: 9 chiliad | Vitamin A: 10546 IU | Vitamin C: 137 mg | Calcium: 110 mg | Fe: 6 mg

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