Dutch Oven Corned Beef and Cabbage
Ingredients
The meat
-
3 to 4
pounds
corned beef with pickling spice
The vegetables
-
4
carrots
peeled and quartered
-
1 ½
pounds
red potatoes, scrubbed and halved or quartered
-
1
head
green cabbage, cored and cut into wedges
The liquid
The seasoning
-
¼
cup
unsalted butter, cut into pieces
-
to taste
salt and pepper
-
for serving
grainy mustard
Instructions
- Combine the corned beef, carrots, and seasoning in a Dutch oven.
- Pour the beer over the ingredients and add enough water to cover the corned beef.
- For stovetop: Bring to a boil, reduce heat to medium, cover, and cook for 2 ½ hours.
- Add potatoes, dot with half the butter, season, and cook for 30 minutes.
- Add cabbage and cook for another 30 minutes until tender.
- For oven: Preheat to 300°F, bring liquid to a boil, cover, and bake for 2 ½ hours.
- Add potatoes and butter, season, cover, and cook for 30 minutes.
- Add cabbage and cook for another 30 minutes until tender.
- For Instant Pot: Sear, bring liquid to a boil, then cook on manual for 2 ½ hours.
- Add potatoes, butter, season, and cook for 30 minutes.
- Add cabbage and cook for another 30 minutes until tender.
- Remove vegetables and meat, let meat rest for 10 minutes, slice, and serve with remaining butter.
Nutrition Facts (estimated)
Servings
8
Calories
514
Total fat
31g
Total carbohydrates
25g
Total protein
29g
Sodium
2131mg
Cholesterol
107mg
You might also like