Corned Beef And Cabbage Dutch Oven Recipe

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Corned Beef And Cabbage Dutch Oven Recipe

Corned Beef and Cabbage Dutch Oven Recipe — a comforting, traditional one-pot meal that’s savory, tender, and full of flavor. This version ensures perfectly cooked beef with melt-in-your-mouth vegetables. 🥩🥕🥬

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🥘 Corned Beef and Cabbage (Dutch Oven Recipe)

🧂 Ingredients

• 1 (3–4 lb) corned beef brisket, with seasoning packet

• 10–12 cups water (or enough to cover the meat)

• 1 (12 oz) bottle beer (optional, but adds depth — lager or stout works best)

• 1 large onion, quartered

• 3 cloves garlic, smashed

• 2–3 bay leaves

• 8–10 whole peppercorns

• 4 medium carrots, peeled and cut into chunks

• 6 small red or gold potatoes, halved

• 1 small head of cabbage, cut into wedges

• 2 tablespoons butter (optional, for serving)

• Salt and pepper, to taste

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👩‍🍳 Instructions

1. Prepare the Corned Beef

1. Remove the corned beef from its packaging and rinse it under cold water to remove excess salt.

2. Place it fat side up in a large Dutch oven.

3. Sprinkle in the seasoning packet, then add onion, garlic, bay leaves, and peppercorns.

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2. Add Liquid

• Pour in enough water (and beer if using) to completely cover the brisket — about 10–12 cups total.

• Bring to a boil over medium-high heat, then reduce to a low simmer.

• Skim off any foam that rises to the top.

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3. Simmer the Beef

• Cover the Dutch oven with a tight-fitting lid.

• Simmer gently for 2½ to 3 hours, or until the beef is tender when pierced with a fork.

  💡 Slow simmering (not boiling) is key to tender corned beef.

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4. Add the Vegetables

1. Add the carrots and potatoes to the pot.

2. Simmer for another 25 minutes, until just fork-tender.

3. Add the cabbage wedges on top and cook for 15–20 minutes more, until cabbage is tender but not falling apart.

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5. Rest and Serve

1. Carefully remove the corned beef and let it rest for 10–15 minutes before slicing.

2. Slice across the grain into thin pieces.

3. Arrange the beef and vegetables on a platter and drizzle with a bit of the cooking broth for moisture and flavor.

4. Optionally, brush the beef with butter for a glossy finish and sprinkle lightly with salt and pepper.

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🍽️ Serving Suggestions

• Serve with mustard, horseradish sauce, or buttered rye bread.

• For a traditional touch, add a side of Irish soda bread or mashed potatoes.

• Pair with a cold pint of Guinness or hard cider for an authentic Irish-style meal.

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🧾 Quick Recipe Summary

Step	Time	Details
Simmer corned beef	2½–3 hours	Until fork-tender
Add carrots & potatoes	+25 min	Cook until tender
Add cabbage	+15–20 min	Steam until soft
Rest & serve	10–15 min	Slice across the grain

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🕰️ Total Time:

Prep: 10 minutes
Cook: 3½–4 hours
Serves: 6–8 people

Corned Beef And Cabbage Dutch Oven Recipe VIDEO

Beef Burgundy Dutch Oven Recipe

Beef Burgundy Dutch Oven Recipe

Beef Burgundy, also known as Beef Bourguignon (or Boeuf Bourguignon), is a classic French stew that uses a Dutch oven for the stovetop searing and the low-and-slow oven braising required to make the beef chuck tender and the sauce rich.¹

Here is a basic outline of the recipe, which emphasizes the Dutch oven's role:

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🍷 Classic Beef Bourguignon (Dutch Oven Method)

This recipe relies on developing deep layers of flavor before a long, slow braise in the oven.

🍽️ Key Ingredients

• Beef: ²$2$ to ³$3 \text{ lbs}$ of boneless chuck roast, cut into ⁴$1.5 \text{ to } 2 \text{ inch}$ cubes.⁵

• Aromatics/Fats: Thick-cut bacon (or pancetta/lardon), yellow onions, carrots, and garlic.⁶

• Liquid/Flavor: A full bottle (⁷$750 \text{ ml}$ or about 3 cups) of dry Red Wine (Pinot Noir or Burgundy is traditional), and beef broth (or stock).⁸

• Thickeners/Enhancers: All-purpose flour, tomato paste, and butter.⁹

• Herbs: Fresh thyme sprigs (tied in a bundle) and bay leaves.¹⁰

• Finishing Vegetables: Pearl onions and cremini mushrooms.¹¹

🔪 Instructions (Stovetop to Oven)

1. Prep and Sear the Beef:

   • Preheat the oven to ¹²$250^\circ \text{F}$ to ¹³$325^\circ \text{F}$ (¹⁴$120^\circ \text{C}$ to ¹⁵$165^\circ \text{C}$).¹⁶

   • In your large Dutch oven, cook the chopped bacon over medium heat until crisp.¹⁷ Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.¹⁸

   • Pat the beef cubes very dry and season generously with salt and pepper.¹⁹

   • Increase the heat to medium-high and sear the beef in batches in the bacon fat until deeply browned on all sides.²⁰ Do not overcrowd the pot; remove the seared beef to a separate plate.²¹

2. Build the Sauce Base (Deglazing):

   • Reduce the heat to medium and sauté the chopped onions and carrots in the pot, scraping up any browned bits (called fond) left by the beef.²²

   • Stir in the garlic and tomato paste and cook for a minute or two until fragrant and the paste darkens.²³

   • Sprinkle the mixture with flour and stir for a minute or two to cook off the raw flour flavor.²⁴

   • Slowly pour in the red wine, scraping the bottom of the pot vigorously to fully dissolve the fond—this is a key step for flavor.²⁵ Add the beef broth.

3. Braise:

   • Return the seared beef and the cooked bacon to the Dutch oven.²⁶ Add the herb bundle (thyme and bay leaves). The liquid should barely cover the meat.

   • Bring the stew to a gentle simmer on the stovetop.

   • Cover the Dutch oven tightly and transfer it to the preheated oven.²⁷

   • Braise for 1.5 to 3 hours, or until the beef is fork-tender.

4. Finish and Thicken:

• Near the end of the cooking time, sauté the mushrooms and pearl onions in a separate skillet until browned.²⁸

• Remove the Dutch oven from the oven. Remove and discard the herb bundle.

• Stir in the sautéed mushrooms and pearl onions.

• If the sauce is not thick enough, you can simmer it uncovered on the stovetop for a few minutes, or stir in a beurre manié (equal parts butter and flour mashed together).²⁹

• Serve the stew over mashed potatoes or buttered noodles, garnished with fresh parsley.

Beef Burgundy Dutch Oven Recipe VIDEO

A Different Sauerbraten

Dutch oven recipe: A Different Sauerbraten

Sauerbraten is a classic and hearty German pot roast known for its rich, tangy flavor that comes from marinating the meat in vinegar and spices for several days. It’s often served with red cabbage, potato dumplings, or spaetzle, making it a comforting and flavorful dish. 🇩🇪🥩

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🥘 TRADITIONAL SAUERBRATEN (GERMAN POT ROAST)

🧂 Ingredients:

For the Marinade:

• 2 cups red wine vinegar (or a mix of vinegar and red wine)

• 2 cups water

• 1 large onion, sliced

• 1 carrot, chopped

• 1 celery stalk, chopped

• 3 bay leaves

• 8–10 whole black peppercorns

• 6 whole cloves

• 1 teaspoon mustard seeds

• 1 teaspoon juniper berries (optional but authentic)

• 1 tablespoon brown sugar

• 1 teaspoon salt

For the Roast:

• 3–4 pounds beef roast (rump roast, chuck, or bottom round)

• 2 tablespoons oil or butter

• 2 cups beef broth

• 3 gingersnap cookies, crushed (for thickening and flavor)

• 1 tablespoon flour (optional, for thicker gravy)

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👩‍🍳 Instructions:

1. Marinate the Meat (2–3 Days):

1. In a large pot, bring vinegar, water, onion, carrot, celery, bay leaves, peppercorns, cloves, mustard seeds, juniper berries, sugar, and salt to a boil.

2. Remove from heat and let it cool completely.

3. Place the beef roast in a large glass or ceramic bowl and pour the cooled marinade over it.

4. Cover tightly and refrigerate for at least 48 hours, turning the meat once or twice a day to ensure even marination.

   💡 The long marinating time is what gives Sauerbraten its signature sweet-and-sour depth.

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2. Brown the Meat:

1. Remove the beef from the marinade (reserve the liquid!).

2. Pat it dry with paper towels.

3. In a large heavy pot or Dutch oven, heat oil or butter over medium-high heat.

4. Sear the meat on all sides until browned, about 3–4 minutes per side.

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3. Cook the Roast:

1. Strain the marinade, discarding solids, and add 2 cups of it to the pot with the seared beef.

2. Add 2 cups of beef broth, then cover and simmer on low heat for 3 to 3½ hours, until the meat is tender.

   • You can also cook it in a 325°F (160°C) oven for the same amount of time.

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4. Make the Gravy:

1. Remove the roast from the pot and set aside, keeping it warm.

2. Strain the cooking liquid and return it to the pot.

3. Stir in crushed gingersnap cookies (and flour if needed) to thicken the sauce.

4. Simmer until the gravy reaches a smooth, rich consistency — it should have a sweet-tangy flavor.

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5. Serve:

• Slice the beef thinly and serve with the gravy spooned over the top.

• Traditional sides include:
  🥔 Potato dumplings (Kartoffelklöße)
  🥬 Braised red cabbage (Rotkohl)
  🍞 German rye bread

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🍽️ Flavor Profile:

• Tangy: from vinegar and wine

• Sweet: from brown sugar and gingersnaps

• Spiced: with cloves, bay leaves, and juniper

• Savory: from the slow-cooked beef and rich gravy

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🧾 Quick Summary Recipe Card:

Sauerbraten (German Pot Roast)
🥩 Beef marinated in vinegar, wine, and spices for 2–3 days
🔥 Sear and simmer 3 hours in broth + marinade
🍪 Thicken sauce with crushed gingersnaps
🍽️ Serve with red cabbage and dumplings

Sauerbraten VIDEO:

Dutch Oven Barbecue Beef Brisket

Dutch Oven Barbecue Beef Brisket.

There is nothing quite like the scent of slow-cooked meat permeating your home. To be honest, few things can compare to the satisfaction of knowing a delectable dinner awaits you at the end of the day. This is where Dutch oven brisket comes into play! With a small amount of preparation at the beginning, you can allow your oven to handle the hard work and savor a delicious, melt-in-your-mouth brisket for dinner. In this blog post, we will walk you through the process of creating the ideal brisket recipe in the Dutch oven, providing tips and tricks to guarantee it remains tender and flavorful every time.

A close-up of tender, shredded barbecue Dutch Oven brisket adorned with fresh herbs on a white surface. A portion of barbecue sauce is visible in a small dish in the background. The meat appears juicy and generously coated with sauce.

If you are in search of a hearty and flavorful dinner suitable for any occasion, the slow-cooked Dutch oven brisket recipe may be just what you need!

This traditional dish showcases tender and juicy beef brisket, cooked slowly in a cast-iron Dutch oven, resulting in a melt-in-your-mouth texture that is difficult to resist.

Ingredients

Brisket, BBQ sauce, onion, sugar, oil, seasonings, broth, garlic, soy sauce, and vinegar.

BBQ Seasoning: This is my preferred dry rub for brisket in the Dutch Oven. I suggest using my homemade BBQ seasoning, but if you are pressed for time, you can find BBQ seasoning in most grocery stores. If you prefer not to make or purchase BBQ seasoning, consider a spice blend that includes smoked paprika, onion powder, dry mustard, black pepper, and cayenne pepper.

Brown Sugar: I utilized light brown sugar while testing this recipe, but dark brown sugar can also be used.

Beef Brisket: Select a brisket weighing between 3 to 5 pounds that has had excess fat trimmed. The second cut will offer a bit more flavor, but this recipe is also effective with first cut brisket.

Avocado Oil: This oil is excellent for searing meat due to its high smoke point and neutral taste. Regular olive oil (not extra-virgin) is also a suitable alternative.

Onions: For this recipe, opt for large white or yellow onions.

Garlic: If you prefer, garlic powder can be used as a substitute.

BBQ Sauce: It is essential to select your preferred brand, as this will significantly influence the dish's final flavor.

Soy Sauce: Regular or low-sodium soy sauce is recommended. Alternatively, gluten-free tamari or coconut aminos can be utilized.

Cornstarch: This ingredient is optional and serves to thicken the sauce. If you desire a thinner sauce, you may omit it.

Step by Step

For the complete recipe with measurements, please refer to the recipe card located at the end of the post.

Combine BBQ seasoning and brown sugar in a small bowl.

First, begin by adding the BBQ seasoning, brown sugar, and salt into a small dish.

Mix the brisket dry rub in a large bowl.

Stir the ingredients together until well combined.

A brisket coated with dry rub on a white plate.

Apply this mixture generously over the brisket and allow it to rest at room temperature for one hour.

A seasoned brisket wrapped in plastic wrap.

Alternatively, you may cover it with plastic wrap and refrigerate it overnight.

Overhead view of seasoned brisket in a Dutch oven.

Next, preheat your oven to 300 degrees Fahrenheit.

In a Dutch oven, add the avocado oil and heat it to medium-high. Introduce the brisket and sear it for approximately five minutes on each side until it achieves a nice brown color.

Seared brisket resting on a plate.

Remove the brisket from the pot and set it aside.

Onions sautéing in a Dutch oven with broth being poured on top.

Add the onions to the pot and sauté for six minutes until they begin to soften. Incorporate the garlic and continue cooking for an additional minute. Pour in the broth and deglaze the pot by scraping up any browned bits from the bottom.

A BBQ sauce mixture in a measuring cup.

Whisk together the BBQ sauce, Worcestershire sauce, and soy sauce until well blended.

BBQ sauce being poured over brisket in a Dutch oven.

Return the brisket to the pot and pour the sauce mixture over it.

BBQ sauce poured over a brisket in a Dutch oven.

Cover the pot with a lid and place it in the oven to cook for four to four and a half hours, or until the meat is tender enough to be easily shredded with a fork.

Tender.

Water and cornstarch are combined to create a slurry.

Remove the brisket from the pot (retaining the juices) and let it rest on a cutting board for 15 minutes. Whisk the cornstarch and water together.

A cornstarch slurry is added to the cooking liquid of a Dutch oven brisket.

Pour this mixture into the pot. Set over medium heat and cook until it thickens slightly, approximately 5 minutes. Slice the brisket against the grain. If desired, sprinkle with flaky salt and fresh parsley.

Storage

Store any leftover beef brisket in the refrigerator for up to three days. It can be frozen for as long as three months.

I prefer to reheat this in the gravy in the oven. To ensure it remains moist, reheat in a 200° F oven for about an hour, adding more liquid to the sauce as needed.

Of course, you may also reheat it in the microwave, air fryer, or on the stovetop if you prefer.

Freezing

To freeze, place the cooled brisket in an airtight container or zip-top bag and freeze. It will last for about three months.

Thaw overnight in the refrigerator before reheating. To reheat, place the brisket in a baking dish with a few tablespoons of broth and cover tightly with foil. Bake at 350 degrees F until thoroughly heated.

Serving Suggestions

After preparing this beef brisket in the Dutch oven, you will need some side dishes to accompany it. Consider serving it with cheesy scalloped potatoes, Instant Pot carrots, garlic butter asparagus, or air fryer tomatoes.

Can you overcook brisket in the oven?

Yes, if the brisket is cooked for too long, it can become dry and tough.

I recommend checking the internal temperature of the meat after 4 hours to prevent overcooking. The internal temperature should reach 195 degrees F before slicing and serving.

Tools

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• Dutch Oven
• Small bowl

Dutch Oven BBQ Brisket

There is nothing quite like the scent of slow-cooked meat permeating your home. Moreover, it is undeniable that few things surpass the satisfaction of knowing a delectable dinner awaits you at the end of the day. This is where Dutch oven brisket comes into play! With just a bit of preparation at the outset, you can allow your oven to handle the cooking, resulting in a delicious, melt-in-your-mouth brisket for dinner. In this blog post, we will provide you with a comprehensive guide on how to prepare the ideal Dutch oven brisket, including tips and tricks to guarantee it remains tender and flavorful each time.

...a great recipe using Dutch Oven ..!
INGREDIENTS

• 5-6 lbs. prime fresh beef brisket; well trimmed
• 3 lg. sweet onions; thickly sliced
• 6 lg. cloves garlic; pressed or minced
• 1/2 cups chili sauce (your favorite)
• 2 Tbs. onion salt
• 1/2 cup light brown sugar
• 2 Tbs. celery salt
• 1/2 cup beer (your favorite brand)
• 1 Tbs. course ground black pepper
• 1/2 cup Worcestershire sauce
• 4 Tbs. Wright's liquid smoke

INSTRUCTIONS
Advance Preparation: The day before cooking, place the brisket in a large flat bottomed plastic or glass container. Sprinkle the garlic, salts, pepper and 3 Tbs. of the liquid smoke over both sides of the beef, then hand rub over all.
Return to fat side up, then arrange the onion slices over the top. Seal the container with an air tight lid or with plastic wrap and place in the refrigerator to marinade overnight (24 hours).

In a 10" Dutch oven combine chili sauce, brown sugar, beer, the remaining liquid smoke, and Worcestershire sauce. Heat using 8-10 briquettes bottom and let simmer until all sugar
has been dissolved.

Place the beef brisket in a 12" Dutch oven and arrange onions back over the top. Pour 1/2 of the prepared sauce over the brisket then cover and bake using 6-8 briquettes bottom and 8-10 briquettes top for 5 hours.
When beef is tender remove from the oven and allow to rest for 5 minutes. Slice brisket across the grain in thin slices and make sandwiches using the remaining barbecue sauce, reheated. The Dutch oven recipe of barbeque beef brisket is ready to serve..enjoy it !
different-sauerbraten.

Baked Salmon Dutch Oven Recipe

Baked Salmon Dutch Oven Recipe

Each year, we take great pleasure in catching salmon. Preparing a fresh lemon dill sauce is an excellent method for creating a one-pot meal of Dutch Oven Salmon!

The lemon dill Dutch oven salmon is ready to be served.

Are you constantly searching for innovative ways to present fish? I understand that children can sometimes become weary of trying new dishes - however, I appreciate how nutritious salmon is for us, particularly when they have caught it themselves!

Incorporating a sauce is an effective way to engage children in cooking, as they can easily whisk it together and pour it over the dish. Additionally, a creamy sauce encourages them to consume whatever is beneath it! Therefore, gather that fresh dill from your garden and start cooking.

Serve this alongside a fresh Garden Salad - it is quite simple to collect the ingredients while the fish is baking in the oven. I am still experimenting with our bread machine, but I also have a fondness for a good Rustic Sourdough Loaf, which allows you to savor every last drop of sauce from your plate.

Key Ingredients

Ingredients for Dutch oven salmon.

Salmon - Occasionally, we leave the skin on during processing, and at other times we do not. However, I believe it assists the fish in maintaining its structure while cooking, and of course, there is added nutrition in it!

Onions and garlic - This serves as a fantastic base for our fish to cook upon, and it contributes a significant amount of flavor as well! They soften so much that even those who dislike onions may be persuaded.

Dairy - Heavy cream is less prone to curdling due to its high fat content, so I mix it with sour cream to create a robust sauce base.

Seasonings - Dill and lemon complement each other perfectly, so incorporate those into the cream sauce.

How to Prepare Lemon Dill Salmon

Step 1: Begin by sautéing the onions and garlic in butter while you prepare the sauce.

Sautéed onions in a Dutch oven.

Step 2: Get the lemon ready and chop the fresh dill.

Juicing and zesting a lemon.

Fresh dill on a cutting board.

Step 3: Take the pot off the heat and place the salmon on top of the onions.

Sautéed onions in a Dutch oven.

Fresh salmon fillets in a Dutch oven.

Step 4: Whisk the sauce together and pour it directly over the fish.

Stirring fresh dill into sour cream.

Dill sauce poured over salmon

Step 5: Bake until fully cooked!

Lemon dill salmon prepared in a Dutch oven.

Tips and Tricks

Always zest your lemon prior to juicing to ensure you have something to grip.

Fresh dill provides the best flavor; however, if unavailable, dried dill is a suitable alternative.

Do not be concerned if the sauce curdles slightly; it will still taste delicious!

FAQs

How should I store leftover Dutch oven salmon?

I doubt you will have any leftovers since it is incredibly delicious! However, I do not recommend storing leftovers, as reheated fish tends to have an unpleasant odor. Additionally, there is a significant risk of curdling the sauce upon reheating.

What is the most effective method for zesting a lemon?

There is no need to keep a single-use tool like a zester in your kitchen drawer. There are numerous excellent alternatives! A microplane is an ideal tool for zesting fruit. Alternatively, you can utilize the small, star-shaped side of your box grater. After zesting, proceed to juice the lemon using a reamer or one of the various squeezing devices available.

How can I determine if the fish is properly cooked?

The most reliable indicator is when the fish flakes easily under the pressure of a fork. Additionally, it should appear opaque throughout. The USDA recommends an internal temperature of 145°F; however, this often results in a dry texture. Particularly when using wild salmon, if you are confident in its handling, removing it from the oven at an internal temperature of 125°F is completely safe. The fish will continue to cook slightly from residual heat while it rests as you prepare the table and fill water glasses.

Notes

There is no need to cut the salmon into smaller fillets before cooking.

Always utilize a thermometer to verify doneness.

Ingredients:

• 1 11-inch length of whole salmon body
• 6 ears of corn
• 1/2 stick butter, melted
• 3 tablespoons lemon juice
• 1/2 cup sliced onion
• 1/2 lemon, sliced
• seasoned salt
• parmesan cheese

INSTRUCTIONS
Place husked corn in bottom of dutch oven to cover bottom.
Shake seasoned salt inside salmon.
Lay alternating slices of onion and lemon inside the salmon.
Pour 1 cup water into the Dutch Oven
Lay salmon on corn cobs.
Mix butter and lemon juice and baste top of salmon.
Cook for 15 minutes with 2/3 coals on top and 1/3 underneath.
Sprinkle parmesan cheese on top.
Cook for another 15 minutes.
Serve with rice, noodles, or couscous. The Dutch oven recipe is ready to serve....! Enjoy !

Different-sauerbraten.