Easy Stovetop Corned Beef and Cabbage

Easy Stovetop Corned Beef and Cabbage

This Dutch Oven Corned Beef and Cabbage is an easy St. Patrick's dinner recipe, featuring tender seasoned beef cooked with vegetables in a flavorful broth.

Course Main Course

Cuisine Holiday, Irish

Keyword Cabbage, Corned Beef, Corned Beef and Cabbage, Dutch Oven, Dutch Oven Corned Beef and Cabbage

Prep Time 15

Cook Time 5 15

Total Time 5 30

Servings

Calories 406kcal

Author Stacey aka the Soccer Mom

Cost $20

Equipment

Large Dutch Oven with a Lid

Ingredients

3 pounds Corned Beef brisket with seasoning packet
2 large Onions peeled and sliced
2 cups Baby carrots
12 ounces Ginger Beer 2 typical bottles
2 cups Water or more as needed
1 bag Small Red Potatoes halved
1 Small Cabbage cut into wedges
Oil for cooking

Instructions

Thoroughly rinse the corned beef brisket and pat dry.
Add the olive oil to the dutch oven over medium heat. Brown the brisket on all sides and remove from the pan.
Place onions and carrots in the pot. Season the corned beef with the included seasoning packet, return to the pot with vegetables.
Pour the ginger beer and water into the dutch oven, so the liquid reaches the top of the meat.
Cover with lid, bring to a boil, then reduce heat and simmer for 3 1/2 hours.
Add the potatoes and cook for 1 hour.
Check the liquid level at this point. If it has cooked down significantly, add a cup of water to prevent scorching. Add cabbage and cook for 45 more minutes.
Remove the brisket, slice, return to the pot and serve.

Notes

Nutrition information is an estimate only and will vary based on exact ingredients used and serving size.

Nutrition