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!
6servings
Prep Time 15 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Resting Time 15 minutesminutes
Total Time 2 hourshours
Ingredients
3-4poundcorned beef brisket with spice pack if included
1medium yellow onionchopped into large pieces
6clovesgarlicpeeled
5carrotswashed and cut into large pieces (about 3 pieces per carrot)
2bay leavessee note 1
2cupschicken brothI use low-sodium
1.5poundsred potatoesquartered if large
1cupwaterplus more if needed to cover
1small cabbage headcored 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).
Add the onions, carrots, garlic cloves, onions, potatoes and bay leaves to the pot. Sprinkle with seasoning packet, if using. Add chicken broth and water.
Add the lid and place in the preheated oven. Cook for 90 minutes, or until cooked to a temperature of 145°F. Add cabbage wedges and continue cooking another 15-20 minutes until cabbage is just starting to soften.
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.
Nutrition calculated using low sodium chicken broth and a 3.5 pound corned beef brisket.If you forget to rinse or dry your corned beef, it's not the end of the world. Stay on course!Note 1: *Remove bay leaves before serving. They are for flavor and aren't meant to be eaten.Depending on the size of your Dutch oven, you may or may not be able to add the entire head of cabbage. I have a 7-quart Dutch oven.
Notes
Nutrition calculated using low sodium chicken broth and a 3.5 pound corned beef brisket.If you forget to rinse or dry your corned beef, it's not the end of the world. Stay on course!Note 1: *Remove bay leaves before serving. They are for flavor and aren't meant to be eaten.Depending on the size of your Dutch oven, you may or may not be able to add the entire head of cabbage. I have a 7-quart Dutch oven.