Diva Tasting-Brasied Corned Beef and Vegetables

Just in time for St. Patricks Day-Braised Corned Beef and vegetables in Dutch Oven


  • 1 (5 Pound) Flat-Cut Corned Beef Brisket

  • 1 Tablespoon Season Salt

  • 2 Tablespoon Vegetable Oil

  • 2 Sm Onion, Sliced

  • 6 Cloves Garlic, Minced

  • 1/3 Cup Water

  • 1 Lg Head of Cabbage Chopped

  • 1 Sm Bag Baby Carrots


  • Preheat oven to 300 degrees F

  • Discard any flavoring packet from corned beef. Brush brisket with season salt on both sides. Heat all vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.

  • Place sauteed vegetables in a large Dutch Oven

  • Scatter onion and garlic slices over brisket

  • Place brisket Over the remaining vegetables and add water to roasting pan. Cover pan tightly with lid of Dutch Oven

  • Roast in the preheated oven until meat is tender, about 6-7 hours.

  • Serve with Texas Toast


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