Dutch Oven Corned Beef and Cabbage
This classic one-pot St. Paddy’s Day recipe is a breeze to make and will help take the guess work out of how long to cook all the ingredients to perfection.
Servings: 4-6
Prep Time: 5 minutes
Cooking Time: 2 hours 35 minutes
Total Time: 2 hours 40 minutes
Ingredients
- 1 (3lb.) Stew's Corned Beef Brisket
- 1 small Onion, halved
- 4 Whole Cloves (optional)
- 2 Stew's Bay Leaves
- 1 lb. (about 20) Baby Red Potatoes
- 5 medium Carrots, peeled, and cut into 3-inch pieces
- 1 medium head of Cabbage, cut into small wedges
- Stew's Spicy Brown Deli Mustard
Directions
-
Place the corned beef in a Dutch oven and add water just to cover. If using, place 2 cloves in each half of the onion. Add the onion, bay leaves and spices, cover, and bring to a boil. Reduce heat and simmer until corned beef is almost fork-tender, about 2 hours.
-
Add the potatoes and carrots and cook until vegetables are almost tender, and beef is fork-tender, about 10 minutes. Add the cabbage and cook until tender, about 15 more minutes.
-
Remove meat and let rest for 15 minutes. Leave the vegetables in the broth in the Dutch oven.
-
Slice the meat across the grain and serve with the vegetables and a small amount of the broth. Serve with the mustard.