Dutch Oven Corned Beef and Cabbage

Dutch oven corned beef and cabbage is the ultimate comfort food dinner for cold nights. It’s tender, flavorful, and full of veggies!


– Corned beef brisket – Baby red potatoes, halved – Onion, quartered – Carrots, 2-inch pieces – Head green cabbage

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.

Step 1

Cover the pot, reduce the heat to low, and allow to simmer until the beef becomes fork-tender.

Step 2

Prep your veggies. Once the beef has cooked for 2 hours, add the potatoes, onion, and carrots.

Step 3

Allow them to simmer for 15-20 minutes. Add the cabbage and cook for 15 more minutes until tender.

Step 4

Turn off stovetop and remove the corned beef from the pot, leaving the vegetables and broth in the Dutch oven. Allow the meat to rest for 15 minutes.

Step 5

Then, slice it across the grain and serve it with the veggies and broth!

Step 6