By Fitty Foodlicious

Dutch Oven  Corned Beef

Dutch Oven Corned Beef Brisket is one of the easiest meals to make and it basically cooks itself. All you need for this recipe besides the Corned Beef is a Dutch Oven, cabbage, veggies, and red potatoes. In a matter of a few hours, you’ll have a complete dinner and leftovers for a week!

What you'll need for dutch oven corned beef and cabbage recipe This is a wonderful one pot recipe! – Nitrate Free Corned Beef and Seasoning Packet (they come together like this at the grocery store, no need to purchase spice packet separately)A head of CabbageYukon Gold Potatoes or Red PotatoesRoasting carrots or baby carrotsCeleryHorseradish or mustard mayonnaise dipBeef Stock (optional) beef broth – A Dutch Oven ( a medium or large Dutch oven ) – Bay leaves (optional and not really necessary as the spice packet comes with the brisket

Step 1: Place the Corned Beef in a 7-quart dutch oven and cover it with water. Add the spice packet that came with the corned beef. Cover the dutch oven and bring to a boil, then reduce to a simmer and simmer for 5 hours. (The time the corned beef simmers, depends on the amount you buy.)

ntil combined.

Step 2: Add the sliced potatoes, cabbage, celery, and carrots in the last 40 minutes of cooking. Let the potatoes, veggies, and meat simmer together for 40 minutes.

Step 3: Remove the meat from the water and let rest for a few minutes before serving with the potatoes and veggies. Cut corned beef into slices. You can do a flat cut or a point cut. Garnish with parsley and use a mayo+mustard combo dipping sauce or horseradish. *See FAQ below for the difference between a flat cut and a point cut of brisket.

Step 4: The pound corned beef meat will keep in a glass, airtight container in the fridge for up to 3-days.

Enjoy with Delicious Irish Soda Bread (Recipe on the next page!)