I’ve been making this Dutch oven corned beef recipe for years, and it’s always a hit with my family. The dish originated in Ireland and was brought to the United States by Irish immigrants.
The slow-cooked corned beef is tender and flavorful, with a rich broth that’s perfect for sopping up with crusty bread. My kids love helping me prepare this recipe, especially when it comes to browning the meat in the Dutch oven.
It’s a hearty meal that’s perfect for a weeknight dinner or a special occasion like St. Patrick’s Day.
I like to serve it with boiled potatoes and carrots, but you can also add some steamed vegetables or a side salad for a more balanced meal. One of the best things about this recipe is that it’s incredibly easy to make – just brown the meat, add some aromatics, and let it cook all day in the Dutch oven.
It’s also a great way to get some extra nutrients into your diet, as the slow-cooking process makes the meat very tender and easy to digest. I’ve found that this recipe is also a great way to use up leftover vegetables or meat scraps, making it a very frugal option for meal planning.
My family loves this recipe because it’s comforting and familiar, but also because it’s so versatile – you can serve it as is or add your own favorite toppings or sides.
Dutch Oven Corned Beef and Cabbage
4.8 from 1618 votes
A classic St. Patrick’s Day meal made easy in a Dutch oven.
1 (3-4 pound) corned beef brisket with spice packet
1 large onion, quartered
3 cloves garlic, smashed
2 bay leaves
1 tablespoon black peppercorns
1 teaspoon mustard seeds
Water, enough to cover
For the Vegetables
1 head green cabbage, cut into 6 wedges
6 medium carrots, peeled and cut into 2-inch pieces
6 medium red potatoes, halved
1 tablespoon whole grain mustard (optional, for serving)
👨🍳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 and add the spice packet, quartered onion, smashed garlic, bay leaves, peppercorns, and mustard seeds.
3Add enough cold water to cover the brisket by 1 inch, about 8 to 10 cups.
4Bring the water to a boil over high heat, then reduce the heat to low, cover the Dutch oven, and simmer gently for 2 hours and 30 minutes, or until the meat is fork-tender.
5Remove the lid and add the halved red potatoes and carrot pieces to the pot, submerging them in the liquid.
6Return the lid and continue to simmer for 15 minutes, until the potatoes are just starting to soften.
7Nestle the cabbage wedges into the pot among the vegetables, pushing them down into the broth.
8Cover and simmer for an additional 15 to 20 minutes, until the cabbage is tender but not mushy and the potatoes are easily pierced with a fork.
9Using tongs and a slotted spoon, transfer the corned beef to a cutting board and let it rest for 10 minutes before slicing against the grain into 1/4-inch thick pieces.
10Arrange the sliced meat and vegetables on a platter and serve with whole grain mustard if desired.
For a milder flavor, soak the corned beef in cold water for 1 hour before cooking. Leftover corned beef makes excellent Reuben sandwiches.
Watch Video Of How Dutch Oven Corned Beef and Cabbage Works
I always make extra corned beef because leftovers are just as good the next day. To store it, let the meat cool completely, then wrap it tightly in foil or put it in an airtight container. It will keep in the fridge for up to four days.
For reheating, I slice the meat and warm it in a skillet with a little of the reserved cooking liquid, which keeps it moist. You can also reheat it in the Dutch oven on low heat with the vegetables. For serving, I like to slice the corned beef against the grain and serve it with the cooked carrots and potatoes.
It pairs well with a side of rye bread and some mustard. If you have leftover cabbage, chop it up and fry it in butter for a quick side dish. This recipe is always a good idea for family gatherings because it feeds a crowd without a lot of fuss, and everyone leaves happy.
❓ Frequently Asked Questions About Dutch Oven Corned Beef and Cabbage
1. What type of corned beef should I use?
I recommend using a high-quality corned beef that’s been made with real salt and doesn’t contain any added preservatives or flavorings. You can find this type of corned beef at most specialty butcher shops or high-end grocery stores.
2. Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker! Simply brown the meat in a skillet and then transfer it to the slow cooker with the remaining ingredients. Cook on low for 8-10 hours or high for 4-6 hours.
3. How do I store leftover corned beef?
Leftover corned beef can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat by simmering in liquid until hot and steaming.
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