Dutch Oven Corned Beef and Cabbage
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!
Servings: 6 servings
Calories: 566kcal
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 until the internal temperature reaches 195–205°F and the meat is fork-tender. 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 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.
Nutrition
Serving: 1serving | Calories: 566kcal | Carbohydrates: 26g | Protein: 37g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Cholesterol: 124mg | Sodium: 3109mg | Potassium: 1405mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8504IU | Vitamin C: 76mg | Calcium: 58mg | Iron: 5mg
