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: