Dutch Oven Corned Beef and Cabbage

Name: Dutch Oven Corned Beef and Cabbage
Ingredients: 3-4 Pound Corned Beef Brisket; 1 Pound Carrots (Cut into large Chunks. About 3-4 depending on size of carrots); 2 Pounds Yukon Gold Potatoes (Cut into half (small size) or quarters (medium sized)); 1 Large Yellow Onion (Cut into big chunks); 6 Cups Beef Stock (Just enough to completely cover the brisket.); Medium Head of Cabbage (Cut into 8 wedges)

"Corned beef and cabbage slowly cooked in beef stock, large chunks of potatoes and carrots. Cooked in a Dutch oven-baked in the oven for hours makes for tender veggies and mouth-watering corned beef...."

INGREDIENTS

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3-4 Pound Corned Beef Brisket

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1 Pound Carrots (Cut into large Chunks. About 3-4 depending on size of carrots)

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2 Pounds Yukon Gold Potatoes (Cut into half (small size) or quarters (medium sized))

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1 Large Yellow Onion (Cut into big chunks)

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6 Cups Beef Stock (Just enough to completely cover the brisket.)

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Medium Head of Cabbage (Cut into 8 wedges)

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