How To Cook Corned Beef And Cabbage In Dutch Oven - How To Cook
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How To Cook Corned Beef And Cabbage In Dutch Oven - How To Cook. That’s a total of 5 hours of low and slow cooking for tender, corned beef bliss! Sprinkle the spices over the brisket, then pour in the dark beer (guinness), beef.
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Cut the package open and allow the liquid to completely drain. Sprinkle the spice pack over the meat. In a 6 quart dutch oven, place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt. Turn the brisket over, then add carrots and potatoes to the pot and sprinkle with more steak seasoning. Approximately two and a half to three hours after starting the meat, place it in an oven set to 250 degrees fahrenheit to prevent further cooking. Add potatoes and carrots to the pot. Rinse corned beef with cold water and pat dry with paper towel. Remove meat and let rest for 15 minutes. Bring to a boil and cook for 20 minutes. Add the brisket, seasoning packet that comes with the meat, minced garlic, and beer to a 6 quart dutch oven.
Dark beer tenderizes the meat and injects great flavor. Fill pan with water to cover everything plus one inch. Once boiling, reduce the heat, cover, and simmer for 50 minutes per pound. Season with salt and pepper. Place onions on either side of the meat in the dutch oven pot. Add potatoes and carrots to the pot. Sprinkle the spice pack over the meat. Carefully remove the foil and pour the. Sprinkle with the brown sugar. Put the beef brisket in the center of the pot and arrange the red cabbage slices. While the meat is resting, add the vegetables to the corned beef water and simmer about 25 minutes.
