corned beef and cabbage dutch oven recipe

Written ByJenny Smyth Posted on
corned beef and cabbage dutch oven recipe
Jump to Recipe Jump to Video Print Recipe

The Best corned beef and cabbage dutch oven recipe

I’m so excited to share this recipe with you – it’s a classic corned beef and cabbage dish that’s been a staple in my household for years. The combination of tender corned beef, flavorful cabbage, and rich broth is just irresistible.

This Dutch oven recipe is a game-changer because it’s so easy to make and requires minimal cleanup. Plus, the slow-cooking method ensures that the meat is fall-apart tender and the flavors are perfectly balanced.

My kids love helping me prepare this meal, and it’s always a hit at family gatherings. Whether you’re serving it as a comforting weeknight dinner or a special occasion meal, this recipe is sure to please even the pickiest eaters.

As an added bonus, this dish is packed with nutrients – the cabbage is high in vitamins C and K, while the corned beef provides a good source of protein. I like to serve it with some crusty bread on the side for sopping up all the delicious juices.

This recipe has been passed down through generations of my family, and I’m thrilled to be able to share it with you today.

Corned Beef and Cabbage Dutch Oven

Corned Beef and Cabbage Dutch Oven

4.8 from 1454 votes

A classic St. Patrick’s Day meal made easy in a Dutch oven.

Prep Time20 mins
Cook Time3 hours 10 mins
Resting Time0 mins
Total Time3 hours 30 mins
Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Corned Beef

3 to 4 pounds corned beef brisket with spice packet
1 tablespoon whole black peppercorns
2 bay leaves
1 teaspoon mustard seeds
4 cloves garlic, smashed
8 cups water, or as needed

For the Vegetables

1 head green cabbage, cut into 6 wedges
6 medium carrots, peeled and cut into 2-inch chunks
6 medium red potatoes, halved
1 large onion, cut into 8 wedges

👨‍🍳Directions

1Rinse the corned beef brisket under cold water and pat dry with paper towels.
2Place the brisket fat side up in a 6-quart Dutch oven.
3Add the spice packet from the corned beef, whole black peppercorns, bay leaves, mustard seeds, and smashed garlic cloves.
4Pour in enough water to cover the brisket by 1 inch, about 8 cups.
5Bring the water to a boil over high heat, then reduce heat to low.
6Cover the Dutch oven and simmer gently for 2 hours 30 minutes, or until the meat is fork-tender when pierced.
7Carefully remove the corned beef to a cutting board and tent loosely with foil.
8Add the carrot chunks, potato halves, and onion wedges to the simmering liquid in the Dutch oven.
9Increase heat to medium-high and bring the liquid back to a boil.
10Reduce heat to low, cover, and simmer for 10 minutes.
11Nestle the cabbage wedges into the pot among the vegetables.
12Cover and simmer for an additional 15 to 20 minutes, until the cabbage is tender and the potatoes are easily pierced with a fork.
13Slice the corned beef against the grain into 1/4-inch thick slices.
14Serve the meat alongside the vegetables, with a ladle of the cooking liquid spooned over the top.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 24g💛Saturated Fat: 8g❤️Cholesterol: 120mg🧂Sodium: 1580mg🌾Total Carbs: 38g🥦Dietary Fiber: 7g🍬Sugars: 10g🥩Protein: 32g

📝Notes

For a milder flavor, soak the corned beef in cold water for 1 hour before cooking, then drain and rinse. Leftovers can be stored in the refrigerator for up to 4 days and reheated gently in the microwave or on the stovetop.

Watch Video Of How Corned Beef and Cabbage Dutch Oven Works

This corned beef and cabbage Dutch oven recipe is always a hit with my family – we love serving it on special occasions like holidays or when we have guests over. It’s also a great option for everyday meals when you want something comforting and satisfying.

The best part? It’s incredibly easy to reheat – simply place it in the oven or on the stovetop until warmed through.

You can also store any leftovers in an airtight container for up to 3 days or freeze for later use.

❓ Frequently Asked Questions About Corned Beef and Cabbage Dutch Oven

Q: What type of corned beef should I use for this recipe?

I recommend using a high-quality corned beef that’s low in sodium – look for one that’s labeled as ‘low-sodium’ or ‘uncured.’ This will help ensure that your dish isn’t too salty and that you can control the amount of seasoning you add.

Q: Can I use fresh cabbage instead of frozen?

While you can use fresh cabbage, I find that frozen cabbage holds up better to the slow-cooking method and retains its texture more effectively.

Q: How long does this recipe take to prepare?

This recipe is relatively quick to prepare – about 20 minutes of prep time before cooking. However, the actual cooking time is longer since we’re using a Dutch oven.

Q: Can I make this recipe in advance?

This recipe freezes beautifully – simply let it cool completely before transferring it to an airtight container or freezer bag. Reheat as needed for up to 3 months.

Q: What other ingredients can I add to this recipe?

You can customize this recipe by adding your favorite vegetables – carrots, potatoes, or onions work well. Just be sure to adjust the cooking time accordingly.

Similar Posts