Corned Beef and Cabbage
A flavorful one-pot corned beef and cabbage meal, ideal for St. Patrick's Day.
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Instructions
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Preheat oven to 325°F.
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Place coriander seed, black peppercorns, dill seed, allspice, juniper berries, and bay leaf into a tea ball or cheesecloth sachet.
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Rinse corned beef and place it in a large Dutch oven.
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Add beer, one carrot, half an onion, the spice sachet, and sufficient additional liquid (beer, water, or broth) to barely cover the brisket; bring to a vigorous simmer over medium heat, avoiding a full boil.
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Cover the Dutch oven and bake on the lower-middle oven rack for 1 hour.
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Turn the brisket over and add more liquid as needed to reach halfway up the meat.
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Repeat the turning and liquid addition after another hour of cooking.
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After a total of 3 hours, remove the Dutch oven from the oven. Transfer the brisket to a plate, then strain the cooking broth, discarding the carrots, onions, and spice sachet.
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Return the strained broth to the stove, add all remaining vegetables, cover, and cook over medium-low heat for 30 minutes or until fork-tender.
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Slice the brisket across the grain and return it to the vegetable mixture to warm.
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Serve with an assortment of mustards.