Dutch Oven Corned Beef and Cabbage

5 from 2 votes

Dutch Oven Corned Beef and Cabbage

This Dutch Oven Corned Beef and Cabbage recipe is the best method for cooking your St. Patrick’s Day feast. Corned beef brisket is simmered for hours, resulting in fall-apart tender meat that pairs beautifully with the boiled vegetables. Serve with Irish soda bread and horseradish for a comforting meal that celebrates the Irish holiday.

Course Main Course

Cuisine American, Irish

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Calories 460kcal

Author Ashley Petrie, RDN, LDN

Equipment

6-quart enameled cast iron dutch oven

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

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.
3 pound corned beef (red or gray), 16 cups cold water
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.
½ head green cabbage, 5 whole carrots, 3 large Yukon Gold potatoes, 1 large yellow onion
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.

Notes

Quick Tip: You'll need about ½ pound of corned beef per person.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

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