Southern Soul Food Corned Beef And Cabbage

Slow-baked in a covered Dutch oven with cabbage and a seasoned broth, this Southern corned beef turns out tender, juicy, and soulful every time!

Prep Time: 10

Cook Time: 3 30

Total Time: 3 40

Course: Main Course

Cuisine: Soul Food, Southern Food

Servings:

Calories: 513kcal

Preheat the oven to 350 degrees F, then remove the corned beef brisket from its packaging and rinse well.
If using the spice packet that comes with the brisket, rub the mixture all over the top, non-fatty side of the corned beef.
If your corned beef doesn't come with a spice packet: Mix the seasonings in a small mixing bowl if you make your seasoning per the pickling spices ingredients above (yellow mustard seeds, brown mustard seeds, coriander seeds, dill weed, allspice, cloves, crushed bay leaves, red chili flakes, salt, and pepper). Then rub the mixture all over the top, non-fatty side of the corned beef.
Pour the beef broth and the garlic into the Dutch oven pot.
Place the seasoned corned beef in the broth with the seasoned side facing up and the fatty side facing down.
Cover the pot with its lid, and place it in the preheated oven to bake for 3 hours.
After 3 hours, add cabbage, carrots, onions, potatoes, and butter to the pot, then continue baking, covered, for an additional 30 minutes. If necessary, add more broth to ensure the brisket remains mostly covered.
At 3.5 hours, or once the meat is cooked through and tender, remove the pot from the oven.
Baste the corned beef by spooning broth from the pot over the top, then carefully remove the meat from the pot and place it on a cutting board.
Slice the corned beef and serve it alongside the tender cabbage, vegetables, and broth. Then, serve and enjoy!