Category: One Pot

Dutch Oven Corned Beef

Juicy and succulent Dutch Oven Corned Beef served with carrots and cabbage make a plate full of old world style rustic satisfaction. A comforting belly full of this dutch oven stewed tender meet that every one will absolutely devour. Put this gorgeous piece of meat on a serving tray with tender leaves of cabbage, sweet soft carrots and perfectly cooked potatoes for your next family & friends welcome to the table feast. This corned beef is so tender you will be able to cut it with a plastic fork. The savory meat captures the essence of its packaged marinade and blends it perfectly in a stew of good old fashioned comfort food. Have this meal with a cold beer and experience the traces of a growing tradition for those of us that love to cross into other cultures food experiences. Place some of the horseradish inspired cream on the side as a dip to give a tangy rich finish to a quality meal.

This affordable and easy to make selection is perfect on any occasion that a good Irish Stout may also be found near the table.  Full of flavor, textures and at a budget price, this is perfect hearty meal planning. My family loves this recipe and we recommend you try it at least once to see for yourself how delicious it really is.

Watch the video and follow the instructions below to have this Dutch Oven Corned Beef ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Old fashioned Corned Beef made from scratch in this easy to follow simple to create recipe. Thanks for visiting and see you again soon.

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Clean, rinse and pat the corned beef dry with paper towel. Place beef in the dutch oven. Add onions, garlic, corned beef spice, and water. Place the dutch oven on a stove top set to high heat. Bring to a simmer (about 5-8 minutes), then cover with a lid. Place pot in oven and cook for 3 hours.

Add carrots.

Add cabbage

Cover with the lid. Return the ‘dutch oven’ to the oven and cook for another 40 minutes. 

Remove beef from the pot and let rest for 15 minutes before slicing.

Slice and serve. Enjoy!

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Dutch Oven Corned Beef

Dutch Oven Corned Beef is deliciously tender and savory to the last bite.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 3 hrs 40 mins
Total Time 3 hrs 50 mins
Course Main Course
Cuisine Irish
Servings 6
Calories

Equipment

  • Dutch Oven

Ingredients
  

  • 3 lbs corned beef
  • 8 cups water
  • 12 oz carrots chop into 2"
  • 2 tbsp corned beef spice
  • 1 onion chopped
  • 3 garlic cloves minced
  • 1 cabbage cut into quarters

Horseradish Sauce

  • ½ cup sour cream
  • 2 tbsp prepared horseradish
  • 2 tsp Dijon mustard
  • ½ tsp Worcestershire sauce
  • salt & pepper

Instructions
 

  • Preheat the oven to 300°F.
  • Clean, rinse and pat the corned beef dry with paper towel. Place beef in the dutch oven. Add onions, garlic, corned beef spice, and water.
  • Place the dutch oven on a stove top set to high heat. Bring to a simmer (about 5-8 minutes), then cover with a lid. Place pot in oven and cook for 3 hours.
  • Remove 'dutch oven' from the oven. Carefully remove the HOT lid. Add chopped carrots and cabbage. Cover with the lid. Return the 'dutch oven' to the oven and cook for another 40 minutes.
  • Remove beef from the pot and let rest for 15 minutes before slicing.
  • Sauce: combine all the ingredients together and mix until well combined.

Slice and serve. Enjoy!

    Video

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    Dutch Oven Whole Chicken with Potatoes & Carrots

    Soft tender Whole Chicken that is melting with delicious juices and succulent flavors. The Dutch oven is a simple old fashioned one pot cooking approach that locks in flavor and maintains texture when following a good recipe like this one. Here the carrots make for a sweet treat and the moist potatoes help stuff away the hunger. I love to pull the lid off like I am presenting a master piece for consumption but this is one of my favorite easy to follow methods of cooking. My family eats a lot of chicken and this little bird however tasty was devoured pretty fast.

    Watch the video and follow the instructions below to have this delicious full meal at the ready. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Hearty, affordable and classic tasting Dutch Oven Whole Chicken with Potatoes & Carrots is a wonderful meal that every one will enjoy. Thanks for visiting and see you again soon.

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    In a small bowl: combine all the seasoning ingredients together and set aside. Remove the neck, giblets and package.

    Clean and rinse then pat the chicken dry with paper towels. Rub olive oil all over the chicken. Then rub the seasoning mixture all over the chicken.

    Stuff the onion & garlic cloves into the chicken’s cavity. Tie the legs together. Tuck the wings behind the chicken’s back.

    Place the cut potatoes and carrots in the dutch oven. Level the vegetables. Pour in the chicken broth.

    Then place the whole chicken on top of the vegetables. 

    Place the uncovered dutch oven in the middle rack of the Oven. Bake at 450°F for 15 minutes to brown the chicken skin. Then turn down the temperature to 350°F. DO NOT OPEN THE OVEN. Continue to bake for 20 minutes more per pound of chicken. 

    Remove the dutch oven and let rest at room temperature for 10-15 minutes.

    Serve and enjoy!

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    Dutch Oven Whole Chicken with Potatoes & Carrots

    Good old fashioned whole chicken with potatoes & carrots is a classic entree that is perfect on any occasion.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 1 hr 55 mins
    Total Time 2 hrs 5 mins
    Course Main Course
    Cuisine American
    Servings 6
    Calories

    Equipment

    • 6 QT Dutch Oven

    Ingredients
      

    • 5 – 5 ½ lbs whole chicken
    • 1 onion chopped
    • 4 garlic cloves
    • 1 lb carrots sliced
    • 1 lb yukon gold potatoes chopped
    • 1 cup low- sodium chicken broth

    Seasoning

    • 2 tbsp extra virgin olive oil
    • 1 tbsp salt
    • ½ tbsp garlic powder
    • ½ tbsp onion powder
    • ½ tbsp dried thyme
    • 1 tsp black pepper

    Instructions
     

    • Preheat the oven to 450°F.
    • In a small bowl: combine all the seasoning ingredients together and set aside. Remove the neck, giblets and package. Clean and rinse then pat the chicken dry with paper towels.
    • Rub olive oil all over the chicken. Then rub the seasoning mixture all over the chicken. Stuff the onion & garlic cloves into the chicken's cavity. Tie the legs together. Tuck the wings behind the chicken's back.
    • Place the cut potatoes and carrots in the dutch oven. Level the vegetables. Pour in the chicken broth. Then place the whole chicken on top of the vegetables. DO NOT PUT THE LID ON.
    • Place the uncovered dutch oven in the middle rack of the Oven. Bake at 450°F for 15 minutes to brown the chicken skin.
    • Then turn down the temperature to 350°F. DO NOT OPEN THE OVEN. Continue to bake for 20 minutes more per pound of chicken. Note: It took me 1 hour and 40 minutes to completely cook my bird.
    • Remove the dutch oven and let rest at room temperature for 10-15 minutes.

    Serve and enjoy!

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      Keyword best dutch oven whole chicken, best dutch oven whole chicken with potatoes and carrots, dutch oven whole chicken, dutch oven whole chicken with potatoes and carrots, easy dutch oven meal, easy dutch oven whole chicken, one pot whole chicken
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      One Pot Taco Pasta

      One Pot Taco Pasta is quick and easy plus it is delicious and very filling. The Taco Seasonings are perfect for the ground beef and pasta combination but the secret is using good beefsteak. This dish is full of flavor, textures and comes in at a budget price which makes it ideal for normal meal planning. The stewing of the ingredients and the broth make for some wonderful kitchen aromas that are appealing and pleasant. The taco Pasta keeps well when refrigerated and is a great selection for lunch on the go. I generally only publish items that were a hit with my focus group and this taco pasta was a teenager favorite. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

      Watch the video and follow the instructions below to have a warm mouthwatering serving form this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This is great to dip your favorite fresh bread in as you enjoy to contents of your bowl. I normally recommend French bread with meals like this as it is a great side. Garlic bread also goes pretty good with this if you prefer. Thanks for visiting and see you again soon.

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      Heat the pan to medium-high. Add the oil and meat and cook for 3-5 minutes or until no longer pink. 

      Add onion, garlic, taco seasoning & tomato paste.

      Cook for 1 minute or until fragrant.

      Add beef broth, rotel tomatoes

      Add broth and mix well (make sure to submerge the noodles in the broth). 

      Bring to simmer (about 3-5 minutes). Cover with a lid and cook for 12 minutes.  Turn down the heat to medium.

      Turn off the heat. Remove the lid (be careful the lid is going to be hot). Add heavy whipping cream and mix. Add ½ cups of shredded cheese at a time while continuing to mix well. Add queso cotija and mix.

      Season with salt & pepper if needed.

      Let rest for a few minutes before serving. 

      Garnish with cilantro, queso cotija, jalapeños.

      Serve

      Enjoy!

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      One Pot Taco Pasta

      Simple to follow delicious one to recipe for scrumptious Taco Pasta.
      No ratings yet
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      Prep Time 5 mins
      Cook Time 20 mins
      Total Time 25 mins
      Course Main Course
      Cuisine American, Mexican
      Servings 4
      Calories

      Ingredients
        

      • 1 lb ground beef or chuck
      • ½ lb orecchiette pasta or any pasta
      • 2 cups unsalted or low-sodium beef broth/stock
      • 1 cup queso cotija
      • 1 cup shredded cheddar cheese
      • ½ cup heavy cream or half & half
      • 10 oz Rotel diced tomatoes and green chiles
      • 2 tbsp taco seasoning or 1 package
      • 2 tbsp tomato paste
      • ½ onion chopped
      • 3 garlic cloves minced

      Instructions
       

      • Heat the pan to medium-high. Add the oil and meat and cook for 3-5 minutes or until no longer pink. Optional: drain grease.
      • Add onion, garlic, taco seasoning, tomato paste, and cook for 1 minute or until fragrant. Add pasta, beef broth, rotel tomatoes and mix well (make sure to submerge the noodles in the broth). 
      • Bring to simmer (about 3-5 minutes). Cover with a lid and cook for 12 minutes.  Turn down the heat to medium.
      • Turn off the heat. Remove the lid (be careful the lid is going to be hot). Add heavy whipping cream and mix. Add shredded cheese and mix well. Add queso cotija and mix. Season with salt & pepper if needed. Let rest for a few minutes before serving. 

      Garnish with cilantro, queso cotija, jalapeños. Serve & enjoy!

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        One Pot Recipes

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        One Pan Chicken Leg Quarters with Potatoes and Carrots

        Baked Chicken and vegetables that are saturated with taste that drips from the delicious broth infused ingredients. My favorite part is how simple this is to make ahead of time and reheat for later use. However, I do prefer fresh from the oven because each ingredient still has a unique flavor and texture that sort of diminishes later. But the sweet combination that the stew produces after reheat is pretty darn good also, so you decide and let me know which way you enjoyed yours. We like our hearty meals around here and this one went pretty fast. Fall off the bone tender meat and soft warm vegetables is a nice meal. Recommend adding French bread or corn bread to the table just because you may want to dip your bread in the juices.

        Watch the video and follow the instructions below to have this hearty meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This is a very easy to make and often very affordable entree that is perfect on any occasion.  Full of flavor, textures that fill your tummy and at a budget price. I hope you enjoy it! Thanks for visiting and see you again soon.

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        Clean and pat the chicken dry with a paper towel. Place chicken in a large bowl then cover with 2 tbsp olive oil and rub until evenly coated.

        In a small bowl: combine salt, pepper, garlic powder, onion powder, paprika and mix. Then sprinkle the seasoning over the well oiled chicken.

        Place chopped potatoes and carrots in the baking pan. Drizzle with 2 tbsp olive oil. Then stir/turn until the veggies are well covered.

        Place the seasoned chicken atop the vegetables. Cook for 45-50 minutes or until the chicken is fully cooked (internal temperature should be 165°F).

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        One Pan Chicken Leg Quarters with Potatoes and Carrots

        Deliciously balanced nutrients in one dish of comforting satisfaction.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 10 mins
        Cook Time 50 mins
        Total Time 1 hr
        Course Main Course
        Cuisine American
        Servings 4
        Calories

        Ingredients
          

        • 4 chicken leg quarters
        • 4 tbsp (divided) olive oil
        • 2 tsp paprika
        • 2 tsp salt
        • 2 tsp garlic powder
        • 2 tsp onion powder
        • 1 tsp black pepper

        Vegetables

        • 1 lb potatoes peel & chop into 1"x1"
        • 3 large carrots peel & chop into 1"

        Instructions
         

        • Preheat the oven to 400°F.
        • Clean and pat the chicken dry with a paper towel. Place chicken in a large bowl then cover with 2 tbsp olive oil and rub until evenly coated.
        • In a small bowl: combine salt, pepper, garlic powder, onion powder, paprika and mix. Then sprinkle the seasoning over the well oiled chicken.
        • Place chopped potatoes and carrots in the baking pan. Drizzle with 2 tbsp olive oil. Then stir/turn until the veggies are well covered.
        • Place the seasoned chicken atop the vegetables.
        • Cook for 45-50 minutes or until the chicken is fully cooked (internal temperature should be 165°F).

        Serve and enjoy!

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          One Pot American Goulash

          One Pot American Goulash is full of delicious tomato sauce and herbal flavors that will make your mouth water as you enjoy the ground beef and pasta textures. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed to the table as it has that come and get it aromatic attraction. I remember the first time I had this dish at one of my mothers friends house as a kid. I was fascinated by the dish and have not forgotten how good and filling it was. If you live in a region when it gets a bit cold outside, this kind of a stew is perfect to heat the kitchen and the tummy. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

          Watch the video and follow the instructions below to have this a warm bowl of delicious comfort in your today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This is one of the best ways to make Goulash and you will appreciate how easy and tasty it is. Thanks for visiting and see you again soon.

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          Heat the pan to medium-high. add the oil and meat and cook for 3-5 minutes or until no longer pink.

          Add onion, garlic & bell pepper.

          Add salt, pepper, paprika, Worcestershire sauce, Italian seasoning, tomato paste, and cook for 1 minute or until fragrant.

          Add pasta, beef broth and mix well (make sure to submerge the noodles in the broth). Place the bay leaf, diced tomatoes and tomato sauce on top. DO NOT STIR.

          Bring to simmer (about 3-5 minutes). Turn down the heat to medium. Cover with a lid and cook for 12 minutes. 

          Turn off the heat. Remove the lid (be careful the lid is going to be hot). Add shredded cheese and then mix everything well.

          Season with salt & pepper if needed. Let rest for a few minutes before serving.

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