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!
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Equipment
Ingredients
- 1 Nitrate Free Corned Beef with the brine and spices included 2-4 pounds
- 1 head of organic cabbage
- 2 cups red potatoes chopped
- 1 cup celery chopped
- 2 cups carrots cut into quarters
Dipping Sauce For Corned Beef
- ¼ cup Mustard
- ¼ cup Mayonaise
- Horseradish (optional)
- 1 teaspoon Himalayan Sea Salt
- 1 teaspoon Black Pepper
Instructions
- Place the Corned Beef in a 7-quart dutch oven and cover with water. Add the spice package 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.)
- 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.
- Corned beef is safe once the internal temperature has reached at least 145 °F, with a three-minute rest time, but cooking it longer will make it fork-tender.
- Remove the meat from water and let rest for a few minutes before serving with the potatoes and veggies. Garnish with parsley and use a mayo+mustard combo dipping sauce or horseradish.
- The meat will keep in a glass, airtight container in the fridge for up to 3-days.
Dipping Sauce For Corned Beef
- Combine the mayonaise and mustard, sea salt, and black pepepr and mix well.
- Serve immediately with the Corned Beef. For a spicier kick, use Horseradish as a dipping sauce as well.
Notes
Storage Tips:
Corned Beef will keep in a glass, airtight container for up to three days. It makes a wonderful sandwich for leftovers the next day!
☘️ Frequently Asked Questions
Does corned beef get more tender the longer it is cooked?- Corned beef is made from one of several less tender cuts of beef like the brisket, rump, or round. Therefore, it requires long, moist cooking. Corned beef is safe once the internal temperature has reached at least 145 °F, with a three-minute rest time, but cooking it longer will make it fork-tender.
- 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.) The longer it simmers, the more tender the corned beef will be.
- You can boil corned beef in beef stock which gives it even more flavor and makes it more tender!
- I don't recommend baking corned beef as it may come out very dry. Boiling Corned beef is the standard practice.
- I don't add onions when cooking this recipe, but you certainly can and if you do, I suggest yellow onion.
- The brisket is made up of two different muscles: the point and the flat. The point cut is the fatty part of the brisket, which is called the deckle. The flat cut, also known as "first cut", has the deckle removed, which makes it leaner and causes it to lay flat.
Nutrition
Serving: 1cupCalories: 443kcalCarbohydrates: 18gProtein: 26gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.02gCholesterol: 85mgSodium: 2461mgPotassium: 1019mgFiber: 6gSugar: 8gVitamin A: 7369IUVitamin C: 101mgCalcium: 103mgIron: 4mg
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