One-Pot Dutch Oven Corned Beef
My Dutch Oven corned beef recipe cooks homemade corned beef, cabbage, potatoes, and carrots all in one pot for extra flavor and less clean up.
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
Serving: 1Calories: 450kcalCarbohydrates: 35gProtein: 27gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 81mgSodium: 1911mgPotassium: 1370mgFiber: 8gSugar: 9gVitamin A: 8643IUVitamin C: 123mgCalcium: 115mgIron: 4mg
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.
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