Dutch Oven Crunchy Corned Beef Recipes

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DUTCH OVEN ROASTED CORNED BEEF IN ALE--BONNIE'S



DUTCH OVEN ROASTED CORNED BEEF IN ALE--BONNIE'S image

This is a very delicious and yummy way to make company-worthy corned beef. It comes out so moist and tender. I used my large Dutch oven and prepared a big one-pot meal. While the meat and vegetables were roasting, I had plenty of time to relax and enjoy sitting on the patio while our dinner almost cooked itself! Enjoy!

Provided by BonniE !

Categories     Beef

Time 4h20m

Number Of Ingredients 7

4 lbs of flat cut corned beef. save the seasoning packet of spices
1 12 ounce bottle pale ale
4 to 6 yukon gold potatoes, cut in half
4 large carrots cut into chunks
2 medium yellow onions, cut in half
3 large wedges of cabbage, each wedge cut in half
1 cup beef broth

Steps:

  • 1. Pre-heat oven to 325 degrees.
  • 2. Open the corned beef and remove the Spice Packet from the package. Rinse the corned beef. Blot with paper towels.
  • 3. Place the corned beef in a large dutch oven and sprinkle the seasoning packet of spices over the meat.
  • 4. Add 1 cup beef broth and the 12 ounce bottle of Pale Ale. Make sure the liquid barely covers the meat. If it doesn't, add a little more broth.
  • 5. Cover and place the pot in the oven. Cook for 1 hour at 325 degrees, then lower the oven temperature to 300 degrees and cook for 1 ½ hours more before adding the vegetables.
  • 6. Now Add the Vegetables: Remove pot from the oven. Move the meat to the side and add the vegetables. Push the vegetables down in the liquid. They won't be completely covered with liquid. Cover and put the pot back in the oven and finish cooking vegetables another 1 ½ hours. By then, the meat and vegetables should be fork tender but not falling apart.
  • 7. To Serve: Slice corned beef across the grain. Enjoy!

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