Making corned beef and cabbage in a dutch oven requires minimal effort and produces a flavorful result!
Even if you're using store-bought corned beef, rinsing is an essential step to ensure your brisket isn't overly salty.
Simmer for 3-4 hours. Make sure the liquid isn't boiling - this can result in a tougher texture.
Cut your cabbage into 6-8 wedges, halve your baby potatoes and cut the carrots into large chunks.
Simmer an additional 30 minutes or until tender.
Make sure to slice the corned beef against the grain for the most tender texture!