My hearty Dutch oven corned beef is so savory and satisfying! I make this classic one-pot meal as soon as the weather gets cold instead of waiting for St. Paddy’s Day.
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My Favorite Recipe For Dutch Oven Corned Beef and Cabbage
The first time I made Dutch oven corned beef was a complete experiment. While I’ve made it with just corned beef, I had never made the corned beef and cabbage together. I figured it would be less clean up and that the cabbage would get even more flavor.
Growing up, every St. Patrick’s Day I went to my grandparents’ house to enjoy homemade corned beef and cabbage. It’s such a nostalgic dish for me, so bringing it into my house for my kids to enjoy was very important to me. So this version brought all the flavors I know and love from my childhood all in one dish.
I added some potatoes, carrots, and onions along with the corned beef and cabbage in the Dutch Oven so it was fully a one-pot meal and I could enjoy time with my family instead of trying to clean up forever afterward. While I love to cook, I hate cleaning dishes.
After I served dinner the first time I made this recipe, my husband Ben told me this was the most tender corned beef he’s ever had! It meant a lot to hear that and I actually teared up because of how close to the heart these flavors are to me.
For more corned beef recipes, be sure to check out my Ninja Foodi corned beef and air fryer corned beef.
The History Behind Corned Beef
Corned beef has roots in Irish and American cuisine. I was surprised to learn that for St. Patrick’s Day in Ireland, they actually eat pork rather than beef.
So where did corned beef come from? When Irish immigrants came to the United States, beef was more affordable than pork, so corned beef became the tradition. Now, corned beef and cabbage is a must for St. Patrick’s Day celebrations, but it’s delicious any time of year!
Corned Beef and Cabbage in the Dutch Oven Ingredients
- Corned beef – I use a 3-pound flat cut with the peppercorns and seasoning packet for extra flavor
- Water – I use water because it’s easy and the dish has enough flavor already, but beer or beef broth will add even more richness
- Baby red potatoes – I recommend red potatoes because they hold their shape well and soak up flavor
- Onion – Adds a subtle sweetness and depth of flavor
- Carrots – Soften beautifully and balance the saltiness of the corned beef
- Green cabbage – Soaks up the seasoning while tenderizing
How to Make Dutch Oven Corned Beef
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Place the corned beef brisket in a large Dutch oven and add enough water to cover it. Then, add the spice packet and bring the water to a boil.
Cover the pot, reduce the heat to low, and allow to simmer for 30 minutes. Remove any gray foam that may appear on the top of the pot and discard it. Cover again and let simmer for another 90 minutes, or until the beef becomes fork-tender.
STEP TWO: Prep the veggies while the corned beef simmers. Cut the baby potatoes in half (or into chunks if you’re using larger potatoes) and peel and quarter the onion.
Peel the carrots and cut them into 1 ½ to 2-inch-sized pieces. Cut the cabbage in half and remove the core, then cut it into large slices or wedges.
STEP THREE: Once the corned beef has cooked for 2 hours in total, add the potatoes, onion, and carrots. Allow them to simmer for 15-20 minutes until they are almost tender — the beef should be fork-tender at this point.
Add the cabbage (you may need to remove some broth so it fits) and cook everything for 15 more minutes until it’s tender.
STEP FOUR: Turn off the stove top and remove the corned beef from the pot, but leave the vegetables and broth in the Dutch oven.
Allow the meat to rest for 15 minutes. Then, slice it across the grain and serve it with the veggies and broth!
Tips for the Best Corned Beef in a Dutch Oven
- Cook the meat low and slow for the most tender brisket. I’ve found that trying to rush the process will make the brisket tough.
- Always use the pickling packet. If your corned beef doesn’t come with one for whatever reason, these pickling spices work great.
- Add the cabbage near the end to avoid overcooking it. For me, about 15 minutes is the perfect amount of time to tenderize the cabbage and let it soak up flavor.
- Let the corned beef rest for at least 15 minutes. This is the key to a juicy corned beef brisket, so I never skip this step!
- Slice against the grain for the most tender meat. This shortens the meat fibers for melt-in-your-mouth corned beef.
- Store leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, but leftover corned beef never lasts that long in my house!
Corned Beef and Cabbage Recipe Variations and Substitutions
- Replace some of the water with dark beer to add a deeper, malty flavor to the broth. I like to use classic Guinness!
- Swap red potatoes for Yukon golds for a creamier texture. I think they soak up the flavor really nicely.
- I sometimes add a few whole garlic cloves for an extra savory depth in the broth.
- Throw in a few bay leaves to enhance the traditional seasoning. For me, the only hard part about this is remembering to fish them out at the end!
- For a bold kick, I love drizzling horseradish sauce over the sliced corned beef.
What to serve with Dutch Oven Corned Beef and Cabbage
When we’re getting close to St. Patrick’s Day, I love serving Dutch oven corned beef with classics like Irish soda bread or my easy biscuit recipe.
This savory dish is also amazing with crispy sliced potatoes in the air fryer or creamy Gouda mac and cheese any time of year!
Dutch Oven Corned Beef FAQs
Should I rinse corned beef before cooking?
I like to give my brisket a good rinse just to get rid of some of that excess salt. In my experience, it always retains plenty of flavor, so there’s no risk in washing it off!
Can I overcook corned beef cooked in a Dutch oven?
It is possible to overcook corned beef in a Dutch oven, which can make the meat tough. But every time I follow my recipe for this one-pot meal, which is about 3 hours and 30 minutes from start to finish, the corned beef brisket turns out juicy and tender!
Does corned beef get more tender the longer it is cooked?
I love how making corned beef in a Dutch oven or slow cooker over a longer period of time breaks down the tough fibers. That’s my secret to melt-in-your-mouth corned beef! But overcooking can lead to dryness, so I always avoid cooking it too long.
Does corned beef need to be completely submerged?
I always make sure my corned beef is fully submerged in liquid in the Dutch oven. If any parts aren’t covered, they can dry out or cook unevenly.
How long to cook this corned beef and cabbage recipe
I think corned beef in the Dutch Oven gets the perfect texture after cooking for about 3 and a half hours. I add the cabbage to the Dutch oven about 15 minutes before the end of the cooking time so it can get tender and soak up flavor without getting mushy.
More Easy Dinner Recipes
- Round steak
- Dutch oven mac and cheese
- Pork tenderloin in the oven
- Baked chicken legs
- London broil
- Sirloin tip roast in the slow cooker
One-Pot Dutch Oven Corned Beef
Equipment
Ingredients
- 1 3 pound corned beef brisket, with spice packet
- 8-10 cups water
- 1 ½ pounds baby red potatoes halved
- 1 large onion quartered
- 5-6 medium carrots 2-inch pieces
- 1 large head green cabbage cored and sliced
Instructions
- Place the corned beef in a large Dutch oven and add enough water to just cover it. Add the spice packet and bring the water to a boil. Cover the pot, reduce the heat to low and simmer for 30 minutes, then skim any gray foam from the top of the pot and discard it. Cover and resume simmering until the corned beef is just about fork-tender, another 90 minutes.
- While the corned beef is simmering, prepare the vegetables. Cut the baby potatoes in half (chunks if using larger potatoes). Peel and quarter the onion. Peel the carrots and cut into 1 ½- to 2-inch pieces. Cut the cabbage in half, remove the core, and cut it into large slices or wedges.
- When the corned beef has cooked for 2 hours, add the potatoes, onions, and carrots. Simmer until the vegetables are almost tender and meat is fork-tender, about 15-20 minutes. Add the cabbage, removing some of the broth if needed so it fits, and cook until tender, about 15 more minutes.
- Turn off the heat. Remove the corned beef and let it rest for 15 minutes, allowing the broth and vegetables to remain in the Dutch oven. Slice the meat across the grain and serve with the vegetables and broth.
Notes
- Cook the meat low and slow for the most tender brisket.
- Always use the pickling packet included with the corned beef. This adds so much flavor to the dish!
- Add the cabbage near the end to avoid overcooking it. About 15 minutes is the perfect amount of time to tenderize the cabbage and let it soak up flavor.
- Let the corned beef rest for at least 15 minutes after cooking before slicing.
- Slice against the grain for the most tender meat. This shortens the meat fibers for melt-in-your-mouth corned beef.
- Store leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, but leftover corned beef never lasts that long in my house!
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Thank you for sharing this recipe
I added the garlic cloves and the beer
It was delicious
Sounds great, Andrea! So glad you enjoyed it!