Dutch oven corned beef and cabbage is the perfect one pot St. Patrick’s Day meal simmered in stout and beef broth with potatoes and carrots.
Rinse the corned beef to remove any pink goop and pat dry with paper towels. Rub corned beef with spices from the included spice packet on both sides.
Heat your Dutch oven to medium-high heat and add oil. Sear the brisket on all sides.
Flip it over so it’s fatty side up and pour in the broth, beer, Worchestershire sauce and add the bay leaf and enough water to cover the meat (if you need any).
While the corned beef simmers away, cut the vegetables. Submerge the potatoes, carrots and onion in the pot alongside the corned beef and place the cabbage wedges on top, spooning the broth on top.
Slice the corned beef against the grain, at a 90° angle to how the lines in the meat run naturally
Plate corned beef in the center of the cooked vegetables with Dijon mustard, stone ground mustard, or cream style horseradish sauce and the cooking broth.