Should you rinse the corned beef before cooking?

If you're making corned beef from scratch , you definitely need to thoroughly rinse the brisket under cold running water before cooking. If using store-bought corned beef, a quick rinse should be sufficient.

Can I make dutch oven corned beef in the oven?

Yes! Preheat your oven to 300°F (150°C). After bringing the corned beef to a boil on the stovetop, cover and bake for 3-4 hours or until tender. Add the potatoes, carrots and cabbage during the last 30 minutes of cooking.

How do you slice corned beef?

After letting it rest for 10 minutes, slice the corned beef thinly against the grain. Pro tip: Only slice what you want to serve. Store the rest of the brisket in one piece so it stays juicy.

Why did my corned beef come out tough?

Corned beef needs to be cooked low and slow for a tender texture. Make sure to keep the cooking liquid at a light simmer, as boiling the corned beef can result in a tough texture. Slicing the corned beef against the grain is also important to ensuring a tender texture.

Dutch Oven Corned Beef and Cabbage - Whisked Away Kitchen

Ingredients

Corned Beef and Cabbage

3–4 lbs (1.4–1.8 kg) corned beef, home-cured or store-bought
1 yellow onion, quartered
3 cloves garlic, smashed
1 head cabbage, cut into 6–8 wedges
1.5 pounds (680 grams) baby potatoes, halved
4 large carrots, peeled and cut into 3-inch (8 cm) pieces

Spice Mixture (optional)*

2 bay leaves
1 teaspoon allspice berries
1 teaspoon juniper berries
1 teaspoon black peppercorns
1 teaspoon yellow mustard seeds
6 whole cloves

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Instructions

Thoroughly rinse the brisket under cold water to remove excess salt and seasoning.
Place the corned beef in a dutch oven along with the onion, garlic and spice mixture. If using store-bought corned beef, you can replace our homemade spice mixture with the spice packet that comes in the packaging. Completely cover the corned beef with water by several inches (about 5 cm).
Bring the mixture to a boil. Skim any foam off the top and discard.
Finish on the stovetop: Cover the pot, reduce heat to low and simmer for 3-4 hours or until tender. Adjust the temperature as necessary to keep the water at a gentle simmer — we don’t want it to be boiling! Check occasionally to make sure the entire brisket is submerged and add more water as needed.

Finish in the oven: Preheat oven to 300°F (150°C). After bringing the corned beef to a boil on the stovetop, cover and transfer to the oven for 3-4 hours or until tender.
Add the vegetables to the pot for the last 30 minutes of cooking. The corned beef at this point should be quite tender, but not falling apart. If your corned beef is already falling apart, I recommend removing it from the liquid and wrapping it in foil while the veggies cook.
Remove the corned beef and vegetables from the dutch oven. Allow the corned beef to rest for 10 minutes and then slice thinly against the grain. Spoon a bit of cooking liquid over the top if desired.

Notes

Spice mixture: If you want to contain the whole spices, consider tying them up in cheesecloth for easier removal.

Storage: Leftover corned beef and cabbage will keep in an airtight container in the fridge for 4 days.