Dutch Oven Guinness Corned Beef and Cabbage
HTML-код
- Опубликовано: 8 мар 2024
- Prepare to tantalize your taste buds with a hearty and flavorful feast that’s sure to become a new St. Patrick’s Day tradition in your home - Dutch Oven Guinness Corned Beef and Cabbage. This recipe is a celebration of Irish heritage and culinary excellence, bringing together tender corned beef, vibrant cabbage, and earthy root vegetables in a rich and aromatic braising liquid made with the iconic Guinness stout.
As the aroma of this savory masterpiece fills your kitchen, you’ll be transported to the rolling hills of Ireland, where the Guinness flows and the flavors of tradition abound. Picture succulent corned beef, delicately spiced and bathed in a braising liquid that’s equal parts robust and comforting, thanks to the marriage of Guinness stout, beef broth, and Worcestershire sauce. This dish is a symphony of textures and flavors, with carrots, cabbage, onions, and red potatoes joining the corned beef in the Dutch oven, creating a medley of colors and tastes that will delight your senses and warm your soul.
So, whether you’re celebrating St. Patrick’s Day or simply seeking a comforting meal to share with loved ones, our Dutch Oven Guinness Corned Beef and Cabbage is the perfect choice. It’s a dish that’s steeped in tradition, yet elevated to new heights with the rich, bold flavors of Guinness stout.
Ingredients
3 - 4 lbs corned beef
1 tsp olive oil
14.5 oz beef broth
1/2 bottle Guinness stout
1 tbs Worcestershire
2.5 lbs red potatoes
12 oz carrots
1 head cabbage
1 yellow onion
Directions
Remove the corned beef from the packaging and wash off any pink slime. Dry the beef down with paper towels on all sides to remove excess moisture.
Peel and slice the carrots into 1 inch chunks. Peel the yellow onion and cut it in half, then rainbow cut 8 slices from each half. Cut the red potatoes in half then cut each half into three chunks.
Preheat the oven to 350 F and heat the dutch oven on medium high heat with 1 teaspoon of olive oil. Once the Dutch oven is heated, add the corned beef and brown on all sides for 4 - 5 minutes each side. Set the corned beef aside and slowly add the beef broth. Use a wooden spoon to scrape up any fond or browned bits from the bottom of the Dutch oven.
Add the beer and Worcestershire to the Dutch oven. Place the corned beef into the center of the Dutch oven then surround it with carrots and onion. Next, place the potatoes around the wall of the Dutch oven trying not to cover the corned beef. Sprinkle some of the seasoning packet on the potatoes and corned beef, then place the lid on the Dutch oven and bake it in the oven for 1 hour.
Cut the cabbage into 4 quarters and remove the core stem. Remove the Dutch oven and add the cabbage on top of the potatoes. Sprinkle in more of the spice packet, then cover with the lid and put it in the oven for 1 more hour.
Next remove the Dutch oven and using tongs, flip the corned beef and the cabbage. Put the lid back on and cook for 30 minutes.
Next remove the Dutch oven and also remove the corned beef and set it on a cutting board to rest. Place the Dutch oven on a medium heat burner with the lid partially open for 15 minutes. This will reduce the liquid and make it more flavorful.
If you want to thicken up the liquid, push aside the veggies from the wall of the Dutch oven and add ¼ teaspoon of cornstarch. Then use an immersion blender for a half minute to create a thicker consistency.
After 5 minutes of resting, slice the corned beef against the grain. Place the sliced corned beef on top of the veggies in the Dutch oven and serve. 
Хобби
Will give this a try this year. Thanks for sharing.
All the other dutch oven recipes didn’t seem right! This is what i was lookin for!
This is the only one I saw that browned the meat.
I gave corned beef a try this year for St.Patrick's. I am not a cook at all, in fact I had to buy a dutch over pan...lol, now I own two pans. This was so easy to follow and came out amazing!! Thank you!!! for sharing. Will definity be a follower.
Love it!! Thanks for sharing and we have other dutch oven recipes now that you have a new Dutch oven to cook with!
I appreciate your reply. I would try this recipe a second time just adjust the oven temp to maybe 275 or 300 and keep a meat thermometer at stand by.
Good job on using the Lodge enamaled Ductch Oven. best cast iron in the business, lifetime warranty (I once chipped one due to my own mistake. Replaced it immediately)
You gave us a reason to have corned beef more often than just once a year.
Warning!! Don’t follow this recipe. I started to but common sense told me vegetables cooked at 350 for 2 hours + would not survive. At the 1 hour mark the veggies were done. I took them out and set them aside. I added the cabbage and cooked an additional 45 minutes at 350. My corn beef was about 4.5 pounds bigger than the one in this video. According to everything I’ve read the meat is done at an internal temperature of 145 mine at this point was 186. I can’t imagine what would have happened if I had continued to cook for an additional 45 minutes as this chef had suggested. After the 1 hour and 45 minutes mine was somewhat dry and over cooked. I was certainly disappointed with the result especially with my guests expecting better. Alcoholic beverages fortunately made up for this bad cooking experience.
Thanks for sharing your experience. Just want to point out something for those who are reading this thread. 145 F is the minimum done temp for corned beef. This is not high enough temp to fully break down the collagen in the brisket which requires a higher temp or a longer cook time. If you have a fatty brisket, especially a point cut, then this is something to be aware of.
I’m following this recipe. Like you said you just need common sense. 275 not 350 add carrots and veggies at the right timing ⏱️
Even pull the corn beef out when done then add veggies. Common sense like you said.
This recipe is horrible. Cook your brisket low and slow. Once it's done, let it rest and cook your veggies.
Did you use flat or point cut? Thx!
Pretty sure it was a flat. I have a very similar one in the refrigerator now which is flat cut.
Thank you! I'll be making your recipe on Sunday!
How big is your Dutch oven! ? Mine is 7 quarts
I’m using a 6 quart
Those thimble size bits of carrot had to be nothing but mush after 2 1/2 hours!
They were soft but not mush. Would have used larger carrots if the store had them.
😂😂😂😂
😢 Promo sm