I cooked corned beef and cabbage for our Dutch Oven Monday Night meal tonight. It was a recipe that I found in Dale Smith's Great Meals Dutch Oven Style
. It includes potatoes and carrots.
It's a good recipe, but I think the cooking time should be lengthened if you want the corned beef really tender. I followed the recipe, and after 2 hours, put the cabbage, carrots, and potatoes into the DO. It cooked for another hour when the vegetables were tender but firm. But I think that at least another hour, or possibly even 2, for a total of 4 - 5 hours would have made the corned beef "fork tender".
I'd definitely give this recipe an A. But make sure to allow enough time to get the corned beef tender.
Use 12 inch dutch oven
Use 8 coals on bottom in checkerboard pattern
Use 16 coals on lid in a ring
1 4-pound corned beef brisket
3 pounds potatoes cut into quarters
1 12 oz. package baby carrots
1 bay leaf
1 tablespoon beef paste or 2 bullion cubes
4 cups of water
1 small head of cabbage cut into quarters
10 small pearl onions
½ large yellow onion quartered
Salt and pepper to taste
Use a trivet in bottom of dutch oven. Place brisket, with fat side up on trivet. Season with salt and pepper. Add water, bay leaf, beef paste and yellow onion. Cover and simmer slowly for about 2 hours. Add potatoes, carrots, cabbage and pearl onions. Add enough water to cover and replace lid and continue to simmer slowly until vegetables are tender, but firm.
Corned Beef with Cabbage and Vegetables