Description
Tender, flavorful Dutch Oven Corned Beef recipe. Perfect for St. Patrick’s Day or a comforting weeknight dinner. Slow cooked with aromatic vegetables and spices.
Ingredients
Scale
- 3–4 pound Corned Beef Brisket, with spice packet
- 4 cups Beef Broth
- 1 large Yellow Onion, quartered
- 3 large Carrots, peeled and cut into 2 inch pieces
- 3 stalks Celery, cut into 2 inch pieces
- 4 cloves Garlic, minced
- 2 Bay Leaves
- 1 tablespoon Whole Black Peppercorns
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Rosemary
- 2 tablespoons Yellow Mustard
- 1 tablespoon Brown Sugar (optional)
- 2 tablespoons Apple Cider Vinegar
Instructions
- 1. Rinse corned beef brisket under cold water and pat dry.
- 2. (Optional) Sear brisket in Dutch oven for 3-4 minutes per side. Remove and set aside.
- 3. Sauté onion, carrots, and celery in Dutch oven until softened (5-7 minutes). Add garlic and cook for 1 minute.
- 4. Add beef broth, bay leaves, peppercorns, thyme, rosemary, mustard, brown sugar (if using), apple cider vinegar, and spice packet.
- 5. Place brisket on top of vegetables in Dutch oven. Add more broth/water if needed to almost cover.
- 6. Bring liquid to a simmer. Cover Dutch oven.
- 7. Transfer to a preheated oven at 325°F (160°C). Cook for 3-4 hours, or until fork tender.
- 8. Let corned beef rest in cooking liquid for at least 20 minutes.
- 9. Slice corned beef against the grain into ¼ inch thick slices. Serve hot with vegetables and braising liquid.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Beef
- Cuisine: Irish
Nutrition
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
Keywords: corned beef, dutch oven, brisket, easy, st patricks day