dutch oven corned beef cabbage recipe

Written ByJenny Smyth Posted on
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The Best dutch oven corned beef cabbage recipe

I’m so excited to share this traditional Dutch oven corned beef and cabbage recipe with you. This hearty dish has been a staple in my family for generations, and I’m sure it will become a favorite in your household too.

The rich flavors of the corned beef, the sweetness of the cabbage, and the tender texture of the potatoes all come together to create a truly satisfying meal. I’ve made this recipe countless times over the years, and it never fails to impress my family and friends.

Whether you’re looking for a comforting meal after a long day or a special dish to serve at your next family gathering, this Dutch oven corned beef and cabbage recipe is sure to please even the pickiest eaters. One of the best things about this recipe is how easy it is to make – just toss all the ingredients into your Dutch oven and let it do its magic.

This recipe is also incredibly versatile, making it perfect for any occasion. Whether you’re serving a crowd or just need a quick and easy meal for your family, this Dutch oven corned beef and cabbage recipe is sure to become a staple in your kitchen.

And as an added bonus, this dish is incredibly healthy – with plenty of vitamins and minerals from the cabbage, carrots, and potatoes, you can feel good about what you’re feeding your loved ones.

Dutch Oven Corned Beef and Cabbage

4.9 from 1830 votes

This one-pot corned beef and cabbage is braised low and slow in a Dutch oven until tender and flavorful. The cabbage and vegetables absorb the savory broth, making a hearty and comforting meal perfect for St.

Prep Time20 mins
Cook Time3 hours 30 mins
Resting Time0 mins
Total Time3 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Corned Beef

1 (3-4 pound) corned beef brisket with spice packet
1 tablespoon whole black peppercorns
2 bay leaves
4 cloves garlic, smashed
6 cups water, or enough to cover

For the Vegetables

1 head green cabbage, cut into 8 wedges
4 large carrots, peeled and cut into 2-inch pieces
1 pound small red potatoes, halved
1 large yellow onion, cut into wedges

👨‍🍳Directions

1Rinse the corned beef brisket under cold water to remove excess brine.
2Place the brisket fat side up in a 6-quart Dutch oven and add the spice packet, peppercorns, bay leaves, and garlic.
3Pour in enough water to cover the brisket by 1 inch.
4Bring the liquid to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer gently for 2 hours and 30 minutes.
5After 2 hours and 30 minutes, check the brisket for tenderness by piercing it with a fork; it should offer some resistance but be nearly tender.
6Add the carrots, potatoes, and onion wedges to the pot, submerging them in the liquid, and continue to simmer covered for 30 minutes.
7Nestle the cabbage wedges into the pot, pushing them down into the broth.
8Cover and simmer for an additional 20 to 25 minutes, until the cabbage is tender when pierced with a fork and the potatoes are soft.
9Remove the pot from the heat.
10Transfer the corned beef to a cutting board and let it rest for 10 minutes, then slice it against the grain into 1/4-inch thick slices.
11Serve the sliced meat on a platter surrounded by the vegetables and a ladle of the cooking broth.

🔧Equipment

6-quart Dutch oven with lid
Chef’s knife
Cutting board
Tongs
Large spoon

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 120mg🧂Sodium: 1580mg🌾Total Carbs: 42g🥦Dietary Fiber: 8g🍬Sugars: 10g🥩Protein: 35g

📝Notes

For a milder flavor, soak the corned beef in cold water for 1 hour before cooking. The leftover broth can be strained and used as a base for soup.

Watch Video Of How Dutch Oven Corned Beef and Cabbage Works

This Dutch oven corned beef and cabbage recipe is one I turn to year after year because it delivers consistent results and makes the whole house smell amazing. The meat comes out tender and flavorful, and the vegetables soak up just enough of the seasoned broth without getting soggy.

I love that I can make it for a holiday or a simple Sunday dinner and it always feels special. For storing leftovers, let everything cool completely then keep the meat and vegetables in separate containers in the fridge.

To reheat, warm slices of brisket in a covered skillet with a splash of broth or water over low heat. You can also use the leftovers to make corned beef hash or pile them on rye bread with mustard for a quick sandwich.

This recipe works well for family gatherings because you can make it ahead and reheat it without losing any quality. I always feel good serving a meal that is both hearty and easy to pull together.

❓ Frequently Asked Questions About Dutch Oven Corned Beef and Cabbage

Q: What type of meat should I use?

A: For this recipe, we recommend using corned beef brisket or flat cut brisket as they are both tender cuts that will break down nicely during cooking.

Q: Can I use other types of vegetables besides cabbage?

A: While cabbage is traditional in this dish, feel free to experiment with other vegetables such as carrots, potatoes, or even sweet potatoes if you prefer.

Q: How long should I cook the corned beef?

A: Cooking time will depend on the thickness of your corned beef slices; aim for around 2-3 hours on low heat until they are tender.

Q: Can I make this recipe in advance?

A: Yes, you can prepare all ingredients ahead of time but keep in mind that cooking time may vary slightly depending on how long they’ve been stored.

Q: Is there any way to reduce sodium content in this recipe?

A: If concerned about high sodium levels consider reducing salt used during seasoning stages.

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