Our Dutch oven corned beef and cabbage is an ideal dish to celebrate St. Patrick’s Day! This recipe is fairly simple to make and never fails to delight a crowd!
I’ve always linked corned beef and cabbage with Ireland, but did you know it’s not a traditional Irish dish? Surprisingly, it originated in America by Irish immigrants! So, it’s Irish, yet also American! Pretty wild, isn’t it?
Regardless of its origins, corned beef and cabbage is a quintessential dish for St. Patrick’s Day here in America, and this version couldn’t be simpler.
INGREDIENTS
3 pounds corned beef brisket
3 cloves garlic minced
12 ounces beer
Water to cover
8 yukon gold potatoes halved
5 carrots peeled and cut in 3 inch pieces
1 large head cabbage
INSTRUCTIONS
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Add the brisket, seasoning packet that comes with the meat, minced garlic, and beer to a 6 quart dutch oven. Add enough water to cover the meat.
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Bring to a boil over medium heat, reduce to a simmer, and cover the pan. Simmer for 2 hours and 30 minutes.
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Add the potatoes and carrots to the pot with the meat and continue simmering for 20 minutes.
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Chop the cabbage into small pieces and add to the pot with the meat and vegetables. Use a spoon to press the cabbage down into the liquid. to cook. Continue simmering for 15 minutes.
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Remove the vegetables to a serving platter. Remove the brisket from the pan and slice across the grain into 1/2 inch thick slices.
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Drizzle the meat and vegetables with broth from the pot before serving.
TIPS & NOTES:
If desired, substitute the beer with water or broth. The corned beef should be tender enough for easy slicing, yet still hold its shape without falling apart completely.