Dutch Oven Corned Beef and Cabbage Recipe

Ingredients

• 4.5 pounds corned beef brisket
• 5 black peppercorns
• 0.5 teaspoon garlic powder
• 1 onion, peeled and left whole
• 2 bay leaves
• 1 pinch salt
• 1 small head cabbage, cored and cut into wedges
• 6 large potatoes, quartered
• 4 large carrots, peeled and sliced
• 0.25 cup chopped fresh parsley
• 2 tablespoons butter

Instructions

1. In a 6-quart Dutch oven, combine beef brisket, peppercorns, garlic powder, onion, bay leaves, and salt. Add enough water to completely cover the ingredients. Bring to a boil and cook for 20 minutes. Remove any surface residue, reduce heat to a simmer, and cook for 2 to 3 hours, or until the meat is easily pulled apart with a fork.
2. Incorporate cabbage, potatoes, and carrots into the Dutch oven, pressing them down into the liquid. Simmer for an additional 15 minutes, or until the potatoes are tender. Remove any fat that rises to the surface. Stir in butter and parsley, then remove the pot from the heat.
3. Take the meat out of the pot and place it on a serving dish, allowing it to rest for 15 minutes. Move the vegetables to a bowl to keep them warm. Slice the meat diagonally against the grain. Serve the meat on a platter, drizzling the juices over the meat and vegetables.

Nutrition

• Calories: 515 kcal
• Fat Content: 24 g
• Fiber Content: 6 g
• Sugar Content: 8 g
• Sodium Content: 1348 mg
• Protein Content: 26 g
• Cholesterol Content: 117 mg
• Carbohydrate Content: 49 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g