Dutch oven corned beef and cabbage is perfect for St. Patrick's Day or a Sunday dinner with family. Either way, you can count on tender meat and vegetables that practically melt in your mouth. Give this one-pot meal a try!
Why you'll love this recipe
Legend has it that corned beef and cabbage began with Irish immigrants seeking a taste of home in the bustling streets of 19th-century New York City. As they discovered the affordability of corned beef from their Jewish neighbors and the availability of cabbage, a beautiful foodie friendship blossomed in a melting pot of flavors.
So, in the spirit of culinary fusion and a dash of nostalgia, this delightful duo found its place on St. Patrick's Day tables. My version made in a Dutch oven is simple to make, it cooks up fork-tender and is delicious on the table any time of the year!
So often we think of corned beef for St. Patrick's Day. But truly, it's easy to make corned beef in a Dutch oven any time. With only 15 minutes of prep, it's easy to get started.
Plus, leftovers (if you have them!) are perfect for using in reuben casserole, for reuben dip or reuben sliders. There's so much to love!
Everything cooks in one pot - the protein, starch and veggies - making dishes a breeze. But yes, you should still enlist the family's help with cleanup, wink, wink!
You can also make corned beef and cabbage in the Instant Pot!
Jump to:
Ingredients
Here's what you need to grab at the grocery store. I have full details in the recipe card at the bottom of this post.
- corned beef brisket - I like to use a flat cut brisket. It's a leaner cut than a point cut and is shaped like a rectangle. (Don't get your protractor out here, it's meat, not geometry). This cut is also easier to slice and looks prettier on a platter because of its shape and less marbling. The best method for cooking corned beef is to go low and slow. This can be done in the oven, on the stove top or in the slow cooker.
- vegetables - I use onion, carrots, red potatoes and cabbage. I use red potatoes and carrots. If you wash them well, there's no need to peel. You can also use baby carrots. If your family isn't a fan of one of those veggies, simply leave them out!
- chicken stock - I like to use low-sodium broth since the corned beef is already pretty salty from the brine. You can use store-bought broth or make your own chicken broth using rotisserie chicken.
- spice packet - this is usually a mix of peppercorns mustard seeds and other seasonings. We raise our own cattle, so when we get our corned beef from the locker, it is brined but there's not a seasoning packet. My point is, if yours doesn't have a spice packet, it's no big deal. We're adding our own garlic and bay leaves.
Substitutions
I like using red potatoes. If you use baby potatoes, you can leave them whole. Any thin skinned potato will work, like a Yukon gold potatoes.
How to make Dutch oven corned beef and cabbage
Remove the corned beef from packaging and rinse in cold water before cooking.
An alert for you squeamish but equally lovable cooks...the meat might be a little slimy feeling. That's just from the brining process.
Want To Save This Recipe For Later?
I'll email it to you, so you can come back to it later!
Rinse off the brisket and pat dry with paper towels and that's the last time you'll have to touch the raw meat.
Step #1: Rinse and dry as instructed above.
You'll need a large Dutch oven. The idea here is to cover the corned beef in liquid, to make sure it stays moist and fork tender.
Add the whole cloves of garlic, onion, bay leaves, seasoning packet and chicken broth.
Step #2: Add potatoes (cut in half or quarters depending on their size). You want large pieces so they cook alongside the meat. Cut the carrots into pieces (I cut each carrot into three pieces)
Cook at 350°F for 60-90 minutes or until the corned beef reaches a temperature of 145°F when measured with a digital meat thermometer.
Step #3: Add the cabbage wedges and nestle them as much as possible in the liquid.
Cook for an additional 15 minutes.
Step #4: Remove the corned beef from the pot and place on a platter to rest for 15 minutes before slicing.
The cabbage will finish cooking in the pot liquids while the meat rests.
Use a slotted spoon to remove vegetables to a platter to serve.
I used a 7 quart Le Creuset Dutch oven. If you have the same brand and don't know what size it is, there's a number on the inside of the lid.
That number corresponds with the size. You can check the size of your pot here.
Variations
Substitute beef broth or your favorite light beer for the chicken broth. For a heartier flavor you can use dark beer like Guinness but that's not my personal favorite. You do you, friend.
Tip: Add a pop of vibrant color with some freshly chopped flat leaf parsley.
Use leftover corned beef to make this amazing baked reuben casserole!
Serving Suggestions
Some suggestions for serving include:
- mustard or whole grain mustard
- horseradish sauce
- bread and butter pickles or dill pickle wedgse.
- rye bread or Irish soda bread
- garnish with a little chopped fresh parsley for a pop of color
Storage Recommendations
Stover leftovers in an airtight container for up to four days. Leftovers can also be frozen and reheated at a later time. Note that vegetables (especailly the cabbage) will be softer after being reheated from the freezer.
Leftovers can be used to make corned beef hash
Recipe FAQ
If you tried Dutch oven corned beef and cabbage or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments.
Hungry for more? Be sure to stay in touch on Facebook, Pinterest and Instagram for all of the latest updates.
Related
Looking for other Dutch oven recipes? Try these:
Dutch Oven Corned Beef and Cabbage
Ingredients
- 3-4 pound corned beef brisket with spice pack if included
- 1 medium yellow onion, chopped into large pieces
- 6 cloves garlic peeled
- 5 carrots washed and cut into large pieces (about 3 pieces per carrot)
- 2 bay leaves see note 1
- 2 cups chicken broth I use low-sodium
- 1.5 pounds red potatoes quartered if large
- 1 cup water plus more if needed to cover
- 1 small cabbage head, cored and quartered
Instructions
- Place oven rack on a lower rack of the oven to accommodate your Dutch oven. Preheat oven to 350°F.
- Remove the corned beef from packaging and rinse under cold water. Pat dry with paper towels and fat side down to a large Dutch oven (mine is a 6-quart).3-4 pound corned beef brisket
- Add 1 medium yellow onion, chopped into large pieces6 cloves garlic, 5 carrots, 2 bay leaves and 1.5 pounds red potatoesto the pot. Sprinkle with seasoning packet, if using. Add 2 cups chicken broth and 1 cup water.1 medium yellow onion, chopped into large pieces, 6 cloves garlic, 5 carrots, 2 bay leaves, 2 cups chicken broth, 1.5 pounds red potatoes, 1 cup water
- Add the lid and place in the preheated oven. Cook for 90 minutes, or until cooked to a temperature of 145°F. Add 1 small cabbage head, cored and quartered and continue cooking another 15-20 minutes until cabbage is just starting to soften.1 small cabbage head, cored and quartered
- Remove corned beef to a platter or cutting board with a rim. Allow to rest for 15 mintes before slicing against the grain. The cabbage will continue to cook in the liquid while the corned beef rests.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Anne says
I made this yesterday. It was fantastic! Easy to put together and bake. I used potatoes, carrots, and an onion. It ended up needing to cook an hour longer, but that had to do with the corned beef I was using. This is definitely now my go-to method to cook corned beef. Thanks so much!
Deanne Frieders says
So glad you liked it - easy peasy!