Dutch Oven Corned Beef and Cabbage

Ingredients

3 lbs corned beef brisket (with seasoning)
1 tablespoon mustard (use your favorite)
1 tablespoon olive oil
2 lbs baby potatoes
16 ounces baby carrots
1 small head of cabbage
12 ounces beer

Instructions

Remove the corned beef from packaging and brush with mustard. Reserve spice packet. Preheat oven to 350 degrees.
Heat oil in the Dutch oven on medium high heat on the stove and add the corned beef. Brown on all sides for about 3 to 5 minutes. Remove from pot and reserve on a plate.
Place the baby potatoes and then the carrots in the bottom of the pan. Top with the corned beef and sprinkle with the seasoning packet. Pour over the beer and fill with a little water so meat is almost submerged in the liquid.
Cover pot and put in the oven. Cook for 2 ½ hours.
Cut cabbage into 4 wedges (or smaller so it can fit in the pot). Flip corned beef over and add cabbage. Cook for another 30 to 40 minutes, covered, or until cabbage is fork tender.
Remove corned beef and let rest for 5 minutes. Cut into slices. Drain veggies and serve with corned beef. Enjoy!