Dutch oven Corned Beef and Cabbage
Dutch oven Corned Beef and Cabbage with my own personal twist! Saint Paddy’s day has come and gone but I was able to throw together my Dutch oven Corned Beef and Cabbage dish for some friends. I actually managed to take a couple of picture also!
My twist requires 3 things, Dark beer Bay leaf and Garlic. Simple but very effective.
Ingredients:
1 corned beef brisket trimmed
6 – 8 red potatoes halved
1 head of cabbage quartered
seasoning packet from brisket
3 bay leafs whole
6 cloves of garlic whole
1 bottle of Irish stout
water to cover
12 – 14 inch deep Dutch oven
Directions:
Brisket on bottom of Dutch, dump everything else Except potatoes and cabbage on top and cook for 1 – 1/2 to 2 hours! Add potatoes and cabbage for the remainder of time. It will fall apart!
“Get out of the kitchen! Light the fire! Start cooking outdoors”
on November 18th, 2009 at 7:15 pm
Hi, gr8 post thanks for posting. Information is useful!