Dutch Oven Corned Beef - Little Sunny Kitchen

Prep Time 15

Cook Time 2

Total Time 2 15

▢ 2.5 pounds (1125 g) corned beef brisket flat cut, excess fat trimmed
▢ 5 medium carrots cut into 2-inch pieces
▢ 2 pounds (900 g) baby red potatoes halved
▢ 3 cloves garlic roughly chopped
▢ 1 head green cabbage cut into 8 wedges
▢ 8 cups (2 liters) beef broth or 2 cups Guiness beer and 6 cups beef broth
▢ 2 tablespoons corned beef seasoning or the spice packet that came with the corned beef brisket

Place the corned beef brisket in a large Dutch oven.
Add the garlic, corned beef seasoning, and beef broth (and Guiness beer if using) to the pot.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer.
Cover the pot and cook for about 45 minutes per pound, approximately 2 hours for a 2.5-pound brisket, or until the internal temperature of the corned beef reaches 190-205°F (88-96°C).
Add the carrots, baby red potatoes, and cabbage wedges to the pot. Continue to cook for an additional 15 minutes, or until the potatoes are tender.
Carefully remove the corned beef from the pot and let it rest for 15 minutes.
Slice the corned beef against the grain into thin slices. Serve the sliced corned beef with the cooked vegetables. Ladle some of the cooking stock over the meat and veggies for extra flavor.

Recipe Timing: The timing of this recipe is based on a brisket that weighs 2.5 pounds. If yours is larger than that, you may need to cook it longer. The general rule is that it should take about 45 minutes per pound. Using a thermometer, the internal temperature of the meat should reach 190-205°F (88-96°C).
Low and Slow: Brisket is a tough cut of meat that requires a long, slow cooking method to make it tender. Be sure to keep the heat on your pan low enough so that it's not boiling. You want it to be barely bubbling.
Slice against the grain: When you're slicing corned beef, look for the direction of the muscle grains and cut in the opposite direction. This will ensure that the muscle fibers are cut and easy to chew.
Wait to cook the vegetables until the corned beef is done. If your Dutch oven is large enough, you can add the vegetables in with the meat and cook until done. Otherwise, remove the roast and let it rest while you boil the vegetables.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 5 days.