Dutch Oven Corned Beef Recipe
Tender, juicy, and full of rich flavor, this corned beef is a campfire classic that is cooked in a Dutch oven. Slowly simmered, the corned beef becomes melt-in-your-mouth.
Preparation 15 minutes
Cook 2 hours 45 minutes
Ready in 3 hours
Servings 4 Servings
Ingredients
- 2 potatoes
- 1 sweet potato
- 2 carrots
- 1 tablespoon olive oil
- 2 teaspoons herb rub
- 2 1/2 pounds corned beef or silverside
- salt and pepper
Equipment
- bowl
- foil
- 10 inch Dutch oven
Directions
- Peel and cube the potatoes, sweet potato, and carrot into equally sized pieces.
- In a bowl, add the cubed vegetables, the olive oil, and herb rub. Toss until the vegetables are evenly coated, then put aside until needed.
- Remove the corned beef from the packaging and trim as/if necessary. Add a light coat of salt and pepper on all sides.
- Prepare a 10-inch Dutch oven by lining it with foil.
- Add the seasoned corned beef, then surround it with the prepared herb vegetables.
- Place the lid on the Dutch oven, then heat to 350 degrees F (180 degrees C). Once at temperature, cook for 2 hours and 45 minutes.
- Once cooked, remove the meat and slice thinly, then serve with the roasted vegetables.
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