why make this recipe
This Dutch oven corned beef and cabbage recipe gives you a warm, simple one-pot meal. It makes very tender meat and soft vegetables. You can cook it ahead and reheat it. This dish works well for family dinners and for St. Patrick’s Day.
introduction
This recipe uses a whole corned beef brisket cooked slowly in a Dutch oven until it is fall-apart tender. The pot makes a rich cooking liquid that flavors the cabbage, carrots, potatoes, and onion. If you want a different simple weeknight beef meal to try later, see the creamy beef and bowtie pasta recipe for another easy idea.
how to make Dutch Oven Corned Beef and Cabbage
Rinse the corned beef to remove excess brine. Place it in a large Dutch oven with the seasoning packet and cold water. Bring the water to a boil on the stove, skim any foam, then cover and move the pot to a 300°F oven. Cook until the meat is very tender, about 3 1/2 hours. Remove the meat, add the prepared vegetables to the pot, and simmer them until fork-tender. Slice the meat across the grain and serve with the cooked vegetables and some of the cooking liquid.
Ingredients :
- 3 pound corned beef (red or gray) (with spice packet)
- 16 cups cold water
- ½ head green cabbage (cut into 8 large chunks)
- 5 whole carrots (peeled and cut into 3 to 4-inch chunks)
- 3 large Yukon Gold potatoes (scrubbed and quartered (peel if desired))
- 1 large yellow onion (trimmed, peeled, and cut into 8 large chunks)
Directions :
Preheat your oven to 300°F. Rinse the corned beef under cold running water, then place it in a large Dutch oven. Sprinkle the corned beef seasoning over the corned beef, and pour in the water until the meat is fully submerged. Bring the water to a boil over medium-high heat on the stove, skimming off any foam that rises to the surface. Once boiling, cover the Dutch oven with the lid and transfer it to the preheated oven. Let the corned beef cook for about 3 ½ hours or until it’s very tender. While the corned beef is cooking, prepare your vegetables by cutting the cabbage, carrots, potatoes, and onion into large, equal-sized chunks. When the corned beef is tender, carefully remove it from the pot and place it on a cutting board or rimmed baking sheet. Tent it with foil to keep it warm. Add the vegetables to the cooking liquid in the Dutch oven and bring it to a boil over medium-high heat. Reduce the heat to low and let the vegetables simmer, uncovered, for about 20 minutes or until they’re fork-tender. Slice the corned beef across the grain and transfer it to a serving platter. Use a slotted spoon to transfer the cooked vegetables to the same platter. Ladle some of the cooking liquid over the meat and vegetables for extra flavor. Serve with mustard, horseradish, and Irish soda bread.
how to serve Dutch Oven Corned Beef and Cabbage
Slice the beef thin across the grain. Place the meat and vegetables on a large platter. Spoon some of the hot cooking liquid over the meat and vegetables. Offer mustard and prepared horseradish on the side. Serve with bread or soda bread so guests can soak up the juices.
how to store Dutch Oven Corned Beef and Cabbage
Cool leftover meat and vegetables to room temperature within two hours. Store in an airtight container in the refrigerator for up to 4 days. To freeze, place sliced beef and vegetables in a freezer bag or container with a little cooking liquid. Freeze up to 2 months. Thaw in the fridge overnight and reheat gently in a covered pan with a splash of water or broth.
tips to make Dutch Oven Corned Beef and Cabbage
- Rinse the corned beef well to remove excess salt before cooking.
- Cook low and slow for the most tender meat.
- Slice across the grain for tender bites.
- Keep vegetable pieces large so they do not fall apart while cooking.
- Save a cup of the cooking liquid to reheat leftovers and keep them moist.
variation (if any)
- Add parsnips or turnips with the carrots for more root vegetable flavor.
- Replace half the water with beef broth or beer for a deeper taste.
- Add whole garlic cloves or extra bay leaves to the cooking liquid for more aroma.
FAQs
Q: How do I know when corned beef is done?
A: The corned beef is done when a fork slides into the meat easily and it feels very tender. It should pull apart slightly.
Q: Can I cook this on the stove instead of in the oven?
A: Yes. After bringing to a boil, reduce to low heat, cover, and simmer on the stove for about 3 ½ hours until tender.
Q: Do I need to use the spice packet?
A: The spice packet adds classic flavor, but you can use your own mix of peppercorns, bay leaves, and mustard seeds if you prefer.
Q: Can I cut the cooking time down?
A: Slow cooking gives the best texture. You can use a pressure cooker to shorten the time, but watch the instructions for corned beef sizes.
Q: Is corned beef already cooked?
A: Corned beef is cured, not fully cooked. It needs slow cooking to become tender and safe to eat.
Dutch Oven Corned Beef and Cabbage
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Total Time: 225 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Irish
- Diet: None
Description
A warm, one-pot meal of tender corned beef paired with soft cabbage, carrots, potatoes, and onion, perfect for family dinners or St. Patrick’s Day.
Ingredients
- 3 pounds corned beef (red or gray, with spice packet)
- 16 cups cold water
- ½ head green cabbage (cut into 8 large chunks)
- 5 whole carrots (peeled and cut into 3 to 4-inch chunks)
- 3 large Yukon Gold potatoes (scrubbed and quartered)
- 1 large yellow onion (trimmed, peeled, and cut into 8 large chunks)
Instructions
- Preheat your oven to 300°F.
- Rinse the corned beef under cold running water, then place it in a large Dutch oven.
- Sprinkle the corned beef seasoning over the corned beef and pour in the water until the meat is fully submerged.
- Bring the water to a boil over medium-high heat, skimming off any foam that rises to the surface.
- Cover the Dutch oven and transfer it to the preheated oven. Cook for about 3 ½ hours or until the meat is very tender.
- While the beef is cooking, prepare your vegetables.
- When the corned beef is tender, carefully remove it from the pot and keep it warm under foil.
- Add vegetables to the cooking liquid, bring to a boil, then reduce heat and simmer for about 20 minutes until fork-tender.
- Slice the corned beef across the grain and serve with the cooked vegetables and some of the cooking liquid.
Notes
Rinse the corned beef well and save some cooking liquid to keep leftovers moist.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg
