I’ve been making corned beef in a Dutch oven for years, and it’s still one of my family’s favorite meals. It’s a hearty, comforting dish that’s perfect for a chilly evening or a special occasion.
The key to this recipe is the slow cooking process, which breaks down the connective tissues in the meat and makes it tender and flavorful. I love that it’s a one-pot meal, too – just add some potatoes, carrots, and onions to the pot along with the corned beef, and you’re good to go.
My kids always ask for seconds (and sometimes even thirds!) when we have this for dinner.
And let’s not forget the health benefits – corned beef is a great source of protein and iron, making it a nutritious addition to our meals. I’ve even started serving it at family gatherings, where it’s always a hit.
I’m not sure where this recipe originated, but I’m so glad I discovered it years ago. It’s a true comfort food classic that never fails to satisfy.
Dutch Oven Corned Beef
4.6 from 1018 votes
This corned beef is braised low and slow in a Dutch oven with aromatic vegetables and spices until fork-tender. The result is a succulent, flavorful meat perfect for a St.
3 to 4 pounds corned beef brisket with spice packet
1 tablespoon vegetable oil
1 large onion, cut into wedges
3 carrots, peeled and cut into 2-inch pieces
3 celery stalks, cut into 2-inch pieces
4 cloves garlic, smashed
1 cup beef broth
1 cup water
1 tablespoon brown sugar
1 teaspoon whole black peppercorns
2 bay leaves
For Serving (optional)
1 head cabbage, cut into wedges
4 to 6 potatoes, halved
👨🍳Directions
1Pat the corned beef brisket dry with paper towels.
2Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering, then sear the brisket fat-side down for 4 to 5 minutes until deeply browned.
3Flip and sear the other side for another 4 minutes, then transfer the meat to a plate.
4Reduce the heat to medium and add the onion, carrots, celery, and garlic to the pot.
5Cook, stirring occasionally, for 5 to 6 minutes until the vegetables begin to soften and brown slightly.
6Pour in the beef broth and water, scraping up any browned bits from the bottom with a wooden spoon.
7Return the corned beef to the pot, fat-side up, and sprinkle with the spice packet, brown sugar, peppercorns, and bay leaves.
8Bring the liquid to a gentle simmer over medium heat, then cover the pot tightly with the lid and reduce the heat to low.
9Braise the corned beef for 3 to 3. 5 hours, or until the meat is fork-tender and easily pierced with a knife.
10If adding cabbage and potatoes during the last 30 minutes of cooking, nestle them around the meat, cover, and continue simmering until the vegetables are tender.
11Remove the pot from the heat and let the corned beef rest, covered, for 10 minutes.
12Transfer the meat to a cutting board, slice against the grain into 1/4-inch thick pieces, and serve with the braised vegetables and some of the cooking liquid spooned on top.
For best results, choose a flat-cut corned beef brisket as it slices more evenly. You can also add a tablespoon of pickling spice if your corned beef does not come with a spice packet.
Watch Video Of How Dutch Oven Corned Beef Works
This corned beef in Dutch oven recipe is perfect for any occasion whether you are looking for a quick weeknight dinner or want something special for your family gatherings.
The best part about this dish is how easy it is to prepare – just add your favorite vegetables like carrots or parsnips along with thinly sliced corned beef into your pot and let cook until they’re tender then serve hot over mashed potatoes or rice.
❓ Frequently Asked Questions About Dutch Oven Corned Beef
Q: What type of corned beef should I use for this recipe?
A: You can use either thinly sliced or thick-cut corned beef for this recipe. Thinly sliced corned beef will cook faster than thick-cut slices will.
Q: Can I make this recipe without potatoes?
A: Yes, you can make this recipe without potatoes if you prefer other vegetables like carrots or parsnips instead.
Q: How long does this recipe take to prepare?
A: This recipe takes about 30 minutes to prepare before you start cooking.
Q: Can I make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time by preparing all ingredients except potatoes before starting cooking.
Q: What kind of Dutch oven should I use for this recipe?
A: You can use any type of Dutch oven with at least 3-quart capacity.
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