Description
A hearty dish of corned beef and cabbage cooked in a Dutch oven.
Ingredients
Scale
- 3 pounds corned beef brisket
- 1 medium onion, quartered
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon mustard seeds
- 1 teaspoon black peppercorns
- 1 head of cabbage, cut into wedges
- 4 carrots, peeled and chopped
- 4 potatoes, peeled and cubed
Instructions
- Preheat your Dutch oven over medium heat.
- Add the corned beef brisket, onion, and garlic.
- Pour in the beef broth.
- Add mustard seeds and peppercorns.
- Cover and simmer for 2.5 to 3 hours.
- After 2 hours, add cabbage, carrots, and potatoes.
- Cook until vegetables are tender and meat is fork-tender.
- Slice the meat and serve with vegetables.
Notes
- Adjust seasoning to taste.
- Leftovers can be stored in the refrigerator.
- Use low-sodium broth for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 90mg
Keywords: Dutch oven, corned beef, cabbage, comfort food