Prep Time: 25 Minutes
Cook Time: 3 Hours
- 3 Pounds corned beef, ready to cook
- 3 TBSP Umami Nice Spice Seasoning Mix
- 10 black peppercorns
- 1/2 TBSP ground mustard seeds
- 8 cloves
- 6 allspice berries
- 1 cinnamon stick
- 1/2 tsp fennel seeds
- 2 bay leaves
- 7 cloves garlic, peeled
- 3 TBSP dijon mustard, plus extra for serving
- 2 TBSP brown sugar, loosely packed
- 1 cup water
- 1 pound high moisture potatoes, such as Yukon, cut into 2 inch cubes
- 3 carrots, cut into 2-inch pieces
- 1 head cabbage, cut into 2-inch slices
- Salt, to taste
Preheat the oven to 325° F. Remove the corned beef from the package and rinse off the brine under cold water then pat it dry with paper towels. (If you don't rinse the brine, the meat will be too salty.)
Add the umami seasoning blend, peppercorns, mustard, clove, allspice, cinnamon stick, fennel, bayleaf, garlic, dijon mustard, brown sugar, and water into a large Dutch oven. Stir to evenly incorporate everything together. Place the corned beef into the Dutch oven with the fatty side facing upward. Cover the pot and cook in the oven for 3 hours.
Baste the corned beef with the cooking liquid. Add in the potatoes and carrots in the liquid around the beef and place the cabbage on top. Cover and cook again until the beef and vegetables are tender, about 1 to 1 1/2 hours more. You want to be able to easily slice the beef, but not so tender to the point that it falls apart.
Remove the corned beef from the oven. Remove the chuck of beef from the Dutch oven and place it onto a cutting board to rest for 5 to 10 minutes.
With a long slicing knife, slice the corned beef against the grain into 1/2 inch slices. Place the slices onto a serving dish with the vegetables and drizzle the top with some of the cooking liquid. Taste the vegetables and season them with some salt if necessary.
Serve with Dijon mustard and enjoy!