Best Corned Beef and Cabbage Recipe | Cait Straight Up

Melt half a stick of butter in a Dutch oven on medium to high heat.

Add the corned beef to the Dutch oven.

Open the spice packet that comes with the corned beef and pour it in.

Add 1 tablespoon of brown sugar to the Dutch oven.

Roughly chop 1 small white onion and spread it across the top of the corned beef.

Cover the corned beef and onion with beer (any beer will work, Guinness or lager recommended).

Cover the Dutch oven and bring the mixture to a full boil.

Once boiling, reduce the heat to low and let it simmer for about 2 to 3 hours, depending on the size of the corned beef.

After 2 to 3 hours, uncover the Dutch oven and add the cabbage on top of the corned beef.

Raise the heat and then reduce it back to low, cooking the cabbage for about 15 minutes until soft.

Once the cabbage is soft, remove the corned beef, slice it up, and serve with the cabbage.

Equipment Needed

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