Jewish Deli-Style Dutch Oven Corned Beef with Braised Red Cabbage
A hearty, comforting dish that brings the deli home. Serve up some nostalgia!
Prep Time
15 mins
Cook Time
45 mins
Servings
6
Difficulty
Medium
Nutrition Facts
450
Calories
28g
Protein
17g
Carbs
30g
Fat
Ingredients
- 2 lbs corned beef brisket with spices included (make sure it's a good cut)
- 1 large red cabbage, thinly sliced (optional to remove the core first for ease of slicing)
- 3 carrots, peeled and diced into small cubes
- 1 medium onion, quartered
- 2 cloves garlic, minced
- 4 cups beef broth or water (adjust based on desired thickness)
- 2 bay leaves
- 1 tbsp brown sugar
- Salt and pepper to taste (optional depending on corned beef spices)
Instructions
- 1
Place the corned beef brisket in a Dutch oven, including any included spice packet. Add enough water or broth to cover by an inch.
- 2
Bring to a boil over high heat, then reduce to a simmer. Cover and let cook for about 30 minutes, until tender.
- 3
Remove the corned beef from the pot, reserving the liquid. Let it cool slightly before slicing against the grain into thin strips.
- 4
In the same Dutch oven, add the reserved cooking liquid back in along with the sliced red cabbage, diced carrots, quartered onion, and minced garlic. Stir well to combine.
- 5
Add bay leaves and brown sugar, and season lightly with salt and pepper if needed (considering seasoning from corned beef).
- 6
Bring mixture to a boil then reduce heat to medium-low and cover. Simmer for about 20-30 minutes until vegetables are tender but not mushy.
- 7
Once the cabbage is cooked through, return sliced corned beef to the pot and mix gently to combine all ingredients. Let simmer together for another 5 minutes before serving.
So you're craving something hearty but don't want to spend hours slaving away in the kitchen, right? Enter this cozy and comforting Dutch oven corned beef with braised red cabbage. It's like a warm hug for your taste buds—no fuss required.
Why This Recipe is Awesome
Let’s start with the obvious: it's got that nostalgic deli flavor without needing to step foot outside your home. The combination of tender corned beef and sweet, savory braised cabbage will have you feeling like you've just stepped into a classic Jewish deli on a chilly day.
Plus, it's all about versatility here! This dish can be adapted for any occasion, whether it’s a casual family dinner or serving up something special for the holidays. And let's not forget—it’s ready in under an hour, making it perfect when you're craving comfort food but don't have all day to cook.
Common Mistakes to Avoid
- Thinking you can skip prepping your cabbage properly—if not sliced thinly, those slices will take longer to braise and might not become tender enough.
- Overcooking the corned beef—tender is good, mushy is not. Keep an eye on it as it simmers; once it's fork-tender, it’s done!
- Adding too much liquid initially—too much can dilute flavors. Start with just enough to cover the meat and adjust later.
- Seasoning blindly—check that spice packet included in your corned beef before adding extra salt or pepper.
Alternatives & Substitutions
No red cabbage? Try green cabbage, or even shredded carrots and beets for a colorful twist. The key is getting that braised vegetable goodness.
Want to switch up the meat? Consider using pastrami instead of corned beef; it’s more tender but has a different flavor profile. Just adjust cooking times accordingly.
Not a fan of Dutch ovens? You can use a large pot, though you might need to stir more frequently and keep an eye on liquid levels to avoid burning.
FAQ (Frequently Asked Questions)
Can I make this in the slow cooker instead? Absolutely! Start by cooking your corned beef according to package instructions then remove it from the broth. Add vegetables along with reserved meat broth into a slow cooker, add sliced corned beef and cook on low for 4-6 hours.
How long can I store leftovers? In an airtight container in the fridge, you can store these for up to 5 days. Reheat gently over low heat, adding a bit more liquid if needed.
Can I freeze this dish? Yes! Cool completely and then place in freezer-safe containers or bags. It will keep well frozen for up to three months. Thaw overnight in the fridge before reheating.
Final Thoughts
This Dutch oven corned beef with braised red cabbage is a comforting, satisfying dish that can transport you straight back to your favorite deli. And the best part? No waiting in line or dealing with crowds—just delicious food and cozy vibes at home. Bon appétit!