This Dutch oven corned beef and cabbage dish is a comforting and hearty meal perfect for St. Patrick's Day or as a cozy family dinner. Easy and traditional dish that everyone always seems to love.
Rinse the corned beef under cold water and pat dry. Place it in a Dutch oven along with the spice packet, onion, garlic, and bay leaf. Add water until the meat is covered.
Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 2 ½ hours or until the meat is tender.
Add potatoes and carrots to the pot, cover, and cook for an additional 15 minutes.
Finally, add the cabbage wedges on top of the meat and vegetables. Cover and cook for another 15 minutes or until the cabbage is tender.
If desired, remove the corned beef from the dutch oven and place it on a baking sheet. Heat under the oven broiler until the top is browned.
Let the meat rest for a few minutes before slicing it against the grain. Arrange the slices on a serving platter with the vegetables.
Notes
Please note nutritional information is an estimate.