The Best Irish Corned Beef and Cabbage Wedges
Indulge in a delicious twist on the classic corned beef and cabbage with this Dutch oven recipe. Slow-cooked to perfection, the tender corned beef pairs beautifully with perfectly roasted vegetables, creating a harmonious blend of flavors and textures. Elevate your St. Patrick's Day celebration with this hearty and flavorful dish, sure to delight family and friends alike."
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Ingredients
- 1 corned beef brisket 3-4 pounds, with seasoning packet
- 4 carrots peeled and cut into 2-inch pieces
- 1 small head of cabbage cut into wedges
- 1 onion quartered
- 3 cloves of garlic whole or chopped
- 1 teaspoon black pepper or peppercorns
- 1 large bay leaf or 2-3 small bay leaves
- 1 tablespoon mustard seeds
- 1 teaspoon coriander
- Water as needed
- Salt to taste
- 12 small red potatoes halved - prepared separately
- Irish soda Bread
Instructions
- Preheat your oven to 325°F (163°C) and place the corned beef brisket in a Dutch oven.
- Scatter the garlic, black peppercorns, bay leaves, mustard seeds, and coriander around the brisket.
- Arrange the carrot pieces, cabbage wedges, and quartered onion around the brisket.
- Pour enough water into the Dutch oven to cover the brisket and vegetables. The liquid will infuse the dish with flavor as it cooks.
- Place the lid on the Dutch oven and transfer it to the preheated oven and cook for about 3 to 3.5 hours or until the corned beef is tender. Internal temperature should reach 145 degrees F.
- Carefully remove the Dutch oven from the oven. Slice the corned beef against the grain and serve it alongside the flavorful vegetables and potatoes.
- Serve the corned beef and cabbage wedges hot, savoring the rich flavors and hearty textures.
Notes
1. Here is a full tutorial on how to make Irish Soda Bread. It's a delicious non yeast bread that can be made in less than an hour. Learn why and how to score the top of the dough with an X.
2. If you like a crisp and firm cabbage, add it to the dish for the last 20-30 minutes of cooking, or cook it in the cooking liquid after you remove the meat.
3. An easy way to prepare the small red potatoes is to wash them and rub them with olive oil and sea salt. Place them on a microwave-safe plate and cook until fork tender.
Servings: 5