Dutch ovens are a great tool for making classic comfort dishes like corned beef and cabbage. This old-school recipe has stood the test of time, and there’s something special about slow-cooking it in a dutch oven that brings out all the flavors.
To begin, place a large dutch oven over medium heat on the stove. Add a tablespoon of oil and let it heat for a few minutes. Cut up a small onion and add it to the pot, sautéing it until it’s lightly browned. Add a few cloves of minced garlic, a teaspoon of dried oregano, and a teaspoon of caraway seeds. Stir to combine and let the aromatics cook for a few minutes until they’re fragrant.
Add a 4-pound corned beef brisket and enough water to cover the meat. Bring the water to a boil, reduce the heat to low, and let the meat simmer, covered, for 2-3 hours or until the meat is fork-tender.
Once the meat is cooked, remove it from the pot and let it rest on a cutting board. Now add 4-5 peeled and chopped potatoes, a few carrots, and a head of cabbage that has been cut into wedges. Put the lid back on the dutch oven and let everything simmer for another 30 minutes or until the vegetables are tender.
Slice the corned beef against the grain into thin slices and add it back to the pot. Stir everything together and let it simmer for a few more minutes. Taste and adjust the seasoning if desired.
Serve the corned beef and cabbage with some crusty bread and a side of mustard. Enjoy!
Frequently Asked Questions
FAQ 1: What are the ingredients for corned beef and cabbage?
Answer: The ingredients for corned beef and cabbage typically include a corned beef brisket, cabbage, potatoes, onions, carrots, garlic, bay leaves, and pickling spices.
FAQ 2: How do you cook corned beef and cabbage in a Dutch oven?
Answer: To cook corned beef and cabbage in a Dutch oven, start by heating a tablespoon of oil in the oven. Next, add the corned beef and brown it on both sides. Then add the potatoes, onions, carrots, garlic, bay leaves, and pickling spices. Add enough water to cover the ingredients. Bring the mixture to a boil, reduce the heat to low, and simmer for 2 to 3 hours. Finally, add the cabbage and simmer for an additional 30 minutes.
FAQ 3: How long should corned beef and cabbage cook?
Answer: Corned beef and cabbage should cook for at least 2 to 3 hours, depending on the size and cut of the corned beef. Adding the cabbage at the end will require an additional 30 minutes of cooking time.
FAQ 4: What type of pot is best for cooking corned beef and cabbage?
Answer: A Dutch oven is the best type of pot for cooking corned beef and cabbage. The Dutch oven is able to evenly distribute heat and retain moisture, allowing the ingredients to cook evenly and retain their flavors.
FAQ 5: What temperature should a Dutch oven be for cooking corned beef and cabbage?
Answer: The temperature of the Dutch oven should be set to medium heat (about 350°F). This will allow the ingredients to cook slowly and evenly, resulting in a flavorful and tender corned beef and cabbage dish.