Dutch Oven Corned Beef and Cabbage
409kcal
Equipment
- a Large Dutch Oven (28 inch) I used the Staub Chistera
Ingredients
- 3 pounds corned beef with spice packet (see notes)
- 1 large yellow onion (cut into chunks)
- 5 whole garlic cloves (smashed)
- 2 bay leaves
- 4 cups no-salt beef broth or water (or more as needed)
- 1 pound baby potatoes
- 1 large (2 pounds) green cabbage (cored and cut into big chunks or wedges)
- 5 large carrots (cut the carrots diagonally into 2-3 inch chunks)
Method
- Rinse the corned beef in cold water, then place it in the Dutch Oven with the spice, garlic, onion, bay leaves, and broth.
- Bring the mixture to a boil over high heat, skimming any foam that forms on the surface. Then, reduce the heat to moderately low. Cover the pot and let it cook for about 60 minutes per pound of meat.
- Add baby potatoes and carrots to the pot. Cover and cook for 15 minutes. Then, add cabbage and continue cooking, covered, for another 10-15 minutes until tender.
- Allow the meat to rest for 5-10 minutes before slicing it against the grain, then serve it with vegetables.
Nutrition
Calories409kcalCarbohydrates17gProtein27gFat26gSaturated Fat8gPolyunsaturated Fat1gMonounsaturated Fat12gCholesterol92mgSodium2106mgPotassium923mgFiber3gSugar3gVitamin A7521IUVitamin C62mgCalcium42mgIron4mg
Notes
Spice Packet: If no spice packet is included with your corned beef, use 1½ tablespoons of dried pickling spices for corned beef. You can locate pickling spices at any grocery store. Opt for the bulk section to save money by purchasing only the amount needed for this recipe.
Broth: The amount of liquid or broth you use depends on how big your pot is. Make sure there's enough broth to almost cover the meat, and add more if you need to.
Pot size. Use a large Dutch Oven that serves 6-8 people. It should be just the right size for the ingredients to fit comfortably. In this recipe, I used a Staub Chistera 28 cm.
Cabbage. Before adding the cabbage, you might want to take out some of the cooking liquid to make sure there's enough space in the pot for the cabbage.
Instant Pot: Place the rinsed corned beef, garlic, onion, bay leaves in the Instant Pot with the seasoning packet and enough liquid to cover (about 4 cups). Cook on high pressure for about 90 minutes, then perform a quick release. Add the vegetables and cook on high pressure for an additional 5 minutes before serving.
Slow Cooker: Arrange the corned beef, garlic, onion, and bay leaves in the slow cooker, along with the seasoning packet, ensuring there's enough liquid to cover (approximately 3 cups). Layer carrots and potatoes on top. Cook on low for 8 to 10 hours or on high for 4 to 6 hours. Introduce cabbage during the final 2 hours of cooking and let it continue until tender.