Dutch Oven Corned Beef

Dutch Oven Corned Beef Brisket is one of the easiest meals to make and it basically cooks itself. All you need for this recipe besides the Corned Beef is a Dutch Oven, cabbage, veggies, and red potatoes. In a matter of a few hours, you’ll have a complete dinner and leftovers for a week!

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Dutch Oven Corned Beef and Cabbage is perfect for celebrating Saint Patrick's Day and Easter. Did you know that St. Patrick's Day is also nicknamed National Corned Beef and Cabbage Day? And for good reason. This easy stove top dutch oven corned beef recipe is a cinch to make and will be ready to devour before you know it. This corned beef in cast iron dutch oven recipe pairs well with my Easy Soda Bread Traditional Irish Recipe and my Irish Cream Latte Coffee Recipe and don't forget to enjoy my Chocolate Rice Krispies Treats or my Mint Chocolate Chip Milkshake for dessert! This gives you the ultimate Saint Patrick's Day menu!

☘️Ingredients For Dutch Oven Corned Beef and Cabbage

What you'll need for dutch oven corned beef and cabbage recipe

This is a wonderful one pot recipe!

• Nitrate Free Corned Beef and Seasoning Packet (they come together like this at the grocery store, no need to purchase spice packet separately)
• A head of Cabbage
• Yukon Gold Potatoes or Red Potatoes
• Roasting carrots or baby carrots
• Celery
• Horseradish or mustard mayonnaise dip
• Beef Stock (optional) beef broth
• A Dutch Oven ( a medium or large Dutch oven )
• Bay leaves (optional and not really necessary as the spice packet comes with the brisket

See full recipe card below for quantities for beef cabbage recipe this easy boiled dinner

☘️ Instructions For corned beef and cabbage dutch oven recipe

How to make corned beef brisket in dutch oven

Step 1: Place the Corned Beef in a 7-quart dutch oven and cover it with water. Add the spice packet that came with the corned beef. Cover the dutch oven and bring to a boil, then reduce to a simmer and simmer for 5 hours. (The time the corned beef simmers, depends on the amount you buy.)

Step 2: Add the sliced potatoes, cabbage, celery, and carrots in the last 40 minutes of cooking. Let the potatoes, veggies, and meat simmer together for 40 minutes.

Step 3: Remove the meat from the water and let rest for a few minutes before serving with the potatoes and veggies. Cut corned beef into slices. You can do a flat cut or a point cut. Garnish with parsley and use a mayo+mustard combo dipping sauce or horseradish. *See FAQ below for the difference between a flat cut and a point cut of brisket.

Step 4: The pound corned beef meat will keep in a glass, airtight container in the fridge for up to 3-days.

☘️You can serve this with green beer for the epic St. Patty's Day feast! ☘️

☘️ Frequently Asked Questions

Does corned beef get more tender the longer it is cooked?

• Corned beef is made from one of several less tender cuts of beef like the brisket, rump, or round. Therefore, it requires long, moist cooking. Corned beef is safe once the internal temperature has reached at least 145 °F, with a three-minute rest time, but cooking it longer will make it fork-tender.

What temp to cook corned beef in Dutch Oven?

• Cover the dutch oven and bring to a boil, then reduce to a simmer and simmer for 5 hours. (The time the corned beef simmers, depends on the amount you buy.) The longer it simmers, the more tender the corned beef will be.

Other Than Water what can I boil my corned beef in?

• You can boil corned beef in beef stock which gives it even more flavor and makes it more tender!

Should Corned Beef be boiled or baked?

• I don't recommend baking corned beef as it may come out very dry. Boiling Corned beef is the standard practice. You can also cook corned beef in an Instant Pot.

Do you add onions when preparing corned beef and cabbage?

• I don't add onions when cooking this recipe, but you certainly can and if you do, I suggest yellow onion.

What's the difference between a flat cut and point cut brisket?

• The brisket is made up of two different muscles: the point and the flat. The point cut is the fatty part of the brisket, which is called the deckle. The flat cut, also known as "first cut", has the deckle removed, which makes it leaner and causes it to lay flat.

Corned beef Dutch oven or slow cooker?

• I prefer to cook my brisket in the Dutch oven as it's easier and less time-consuming.

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📖 Recipe

Dutch Oven Corned Beef

Genevieve Jerome

Dutch Oven Corned Beef Brisket is one of the easiest meals to make and it basically cooks itself. All you need for this recipe besides the Corned Beef is a Dutch Oven, cabbage, veggies, and red potatoes. In a matter of a few hours, you’ll have a complete dinner and leftovers for a week!

5 from 105 votes

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Prep Time 5 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 5 minutes mins

Course Dinner, Easy Dinners, Dinner, Holiday meals

Cuisine Irish

Servings 6 people

Calories 443 kcal

Equipment

• 1 Dutch Oven

Ingredients

  

1x2x3x

• ▢ 1 Nitrate Free Corned Beef with the brine and spices included 2-4 pounds
• ▢ 1 head of organic cabbage
• ▢ 2 cups red potatoes chopped
• ▢ 1 cup celery chopped
• ▢ 2 cups carrots cut into quarters

Dipping Sauce For Corned Beef

• ▢ ¼ cup Mustard
• ▢ ¼ cup Mayonaise
• ▢ Horseradish (optional)
• ▢ 1 teaspoon Himalayan Sea Salt
• ▢ 1 teaspoon Black Pepper

Instructions

 

• Place the Corned Beef in a 7-quart dutch oven and cover with water. Add the spice package that came with the corned beef. Cover the dutch oven and bring to a boil, then reduce to a simmer and simmer for 5-hours. (The time the corned beef simmers, depends on the amount you buy.)
• Add the sliced potatoes, cabbage, celery, and carrots in the last 40-minutes of cooking. Let the potatoes, veggies, and meat simmer together for 40-minutes.
• Corned beef is safe once the internal temperature has reached at least 145 °F, with a three-minute rest time, but cooking it longer will make it fork-tender.
• Remove the meat from water and let rest for a few minutes before serving with the potatoes and veggies. Garnish with parsley and use a mayo+mustard combo dipping sauce or horseradish.
• The meat will keep in a glass, airtight container in the fridge for up to 3-days.

Dipping Sauce For Corned Beef

• Combine the mayonaise and mustard, sea salt, and black pepepr and mix well.
• Serve immediately with the Corned Beef. For a spicier kick, use Horseradish as a dipping sauce as well.

Notes

Storage Tips:

Corned Beef will keep in a glass, airtight container for up to three days. It makes a wonderful sandwich for leftovers the next day! 

☘️ Frequently Asked Questions

Does corned beef get more tender the longer it is cooked?

• Corned beef is made from one of several less tender cuts of beef like the brisket, rump, or round. Therefore, it requires long, moist cooking. Corned beef is safe once the internal temperature has reached at least 145 °F, with a three-minute rest time, but cooking it longer will make it fork-tender.

What temp to cook corned beef in Dutch Oven?

• Cover the dutch oven and bring to a boil, then reduce to a simmer and simmer for 5 hours. (The time the corned beef simmers, depends on the amount you buy.) The longer it simmers, the more tender the corned beef will be.

Other Than Water what can I boil my corned beef in?

• You can boil corned beef in beef stock which gives it even more flavor and makes it more tender!

Should Corned Beef be boiled or baked?

• I don't recommend baking corned beef as it may come out very dry. Boiling Corned beef is the standard practice.

Do you add onions when preparing corned beef and cabbage?

• I don't add onions when cooking this recipe, but you certainly can and if you do, I suggest yellow onion.

What's the difference between a flat cut and point cut brisket?

• The brisket is made up of two different muscles: the point and the flat. The point cut is the fatty part of the brisket, which is called the deckle. The flat cut, also known as "first cut", has the deckle removed, which makes it leaner and causes it to lay flat.

 

 

 

 

 

 

All images and text © Genevieve Jerome / Fitty Foodlicious 2023 

Nutrition

Serving: 1cupCalories: 443kcalCarbohydrates: 18gProtein: 26gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.02gCholesterol: 85mgSodium: 2461mgPotassium: 1019mgFiber: 6gSugar: 8gVitamin A: 7369IUVitamin C: 101mgCalcium: 103mgIron: 4mg

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