Dutch Oven Corned Beef and Cabbage

Recipe View 5 mins Prepare the Brisket: Place the corned beef brisket, peppercorns, garlic powder, onion, bay leaves, and salt in a 6-quart Dutch oven. (5 minutes)

Recipe View 2 hrs Submerge and Simmer: Fill the Dutch oven with enough water to completely cover the brisket. Bring the water to a boil over high heat, then reduce the heat to low, cover, and simmer gently for 2 to 3 hours, or until the meat is very tender and can be easily pulled apart with a fork. Skim off any foam or impurities that rise to the surface during the simmering process. (2-3 hours)

Recipe View 3 hrs Add Vegetables: Add the cabbage wedges, quartered potatoes, and sliced carrots to the Dutch oven, nestling them around the brisket and ensuring they are mostly submerged in the cooking liquid. (5 minutes)

Recipe View 5 mins Continue Simmering: Cover the Dutch oven and continue to simmer for an additional 15 minutes, or until the potatoes are tender and the cabbage is slightly softened but still retains some texture. Skim off any fat that comes to the surface. (15 minutes)

Recipe View 15 mins Finishing Touches: Stir in the butter and chopped fresh parsley. Remove the Dutch oven from the heat. (2 minutes)

Recipe View 2 mins Rest and Slice: Carefully remove the corned beef brisket from the Dutch oven and place it on a cutting board. Let it rest for 15 minutes before slicing against the grain into thick slices. (15 minutes)

Recipe View 15 mins Serve: Transfer the cooked vegetables to a serving bowl and keep warm. Arrange the sliced corned beef on a platter and spoon some of the cooking juices over the meat and vegetables. Garnish with additional fresh parsley, if desired. Serve immediately.