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Dutch Oven Corned Beef And Cabbage

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Indulge in the savory delight of Dutch Oven Corned Beef and Cabbage! This classic dish brings together tender beef brisket, cabbage wedges, and veggies for a comforting one-pot meal. Let’s get cooking!

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Why You’ll Love This Recipe

This St Patrick’s Day classic recipe is an absolute favorite in my household, simply because it is so hearty and flavorful.

I like to use my Dutch oven a lot, and this recipe gives me the perfect chance to do that.

Recipe Ingredients

You’ll need just a few simple ingredients to make the Dutch oven corned beef and cabbage dinner.

  • Large Yellow Onion: Imparts a sweet, caramelized flavor into the beef.
  • Corned Beef Brisket: The star of the dish, it’s tender, flavorful, and brined for a distinct taste.
  • Corned Beef Seasoning Packet: Adds traditional flavors like coriander, mustard seeds, and bay leaves.
  • Ginger Beer: Gives the broth a spicy, sweet depth of flavor.
  • Water: Dilutes the ginger beer and creates the cooking liquid for the dish.
  • Baby Carrots: Add sweetness and a bright pop of color to the dish.
  • Red or Baby Potatoes: These become tender and absorb the flavors of the cooking liquid.
  • Green Cabbage: Cooked until just tender, it adds a fresh, slightly bitter contrast to the rich meat and potatoes.
Dutch Oven Corned Beef And Cabbage
Dutch Oven Corned Beef And Cabbage
Dutch Oven Corned Beef And Cabbage

How To Make Dutch Oven Corned Beef And Cabbage?

Got your ingredients ready? Here’s how to make the Dutch oven corned beef and cabbage dish.

Step 1: Cook Corned Beef Brisket

Heat oil in a large Dutch oven. Heat over medium heat and place corned beef brisket. Brown all sides of the brisket.

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Step 2: Add Onions, Carrots and Seasoning Packet

Remove corned beef from the Dutch oven. Place onions and carrots in the large Dutch oven. Sprinkle brisket with the spice packet that comes with corned beef.

Step 3: Add the Ginger Beer and Cook

Pour bottles of ginger beer and or water into the Dutch oven. Make sure the liquid reaches the top of the meat. Cover with lid.

Step 4: Cook the Corned Beef Brisket Until Fork Tender

Cook corned beef over high heat to bring it to a boil. Reduce the heat to low to medium, and cook for 3 1⁄2 hours on a low simmer until fork tender.

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Step 5: Add Potatoes and Cook

Once the corned beef simmers, add the cut potatoes and cook for 1 hour. Check liquid level at this point. If it has cooked down too low, add a cup of water or broth to prevent scorching.

Step 6: Add Cabbage Wedges and Serve Warm

Now add cabbage and cook for 45 minutes. Serve straight from the Dutch oven.

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Cooking Tips

While making this Dutch oven corned beef dish is super easy, you might want to have these little tips handy.

  • You can use practically any cut of the corned beef brisket, but I would highly recommend using flat cut corned beef, since it has much lean meat.
  • If you don’t have corned beef brisket, you can replicate the exact recipe by using large chunks of meat, ideally tender meat like chuck roast.
  • Remember to add all the veggies at the right stage of the cooking process. Adding them earlier will cause them to become mushy and lose their texture.
  • I haven’t used any salt for this Dutch oven corned beef and cabbage recipe, simply because the spice packet has enough. If you want to add some extra seasoning to the mix, you can do that too. Just remember to be cautious about the excess salt.
  • If you don’t want to use the spice packet, you can add some ground coriander seeds, ground mustard seeds, black pepper, garlic and thyme to season the corned beef and cabbage dish.
  • I haven’t used any oil for cooking corned beef, but if you want to, you could use some olive oil.
  • Remember to keep the liquid level in the Dutch oven up. Ideally, you should keep the brisket submerged in the beef broth- it will ensure you get the most fork tender beef.
  • I like to use homemade beef broth, but if you don’t have it, the store-bought version can work in a pinch.
  • Slice the cooked corned beef against the grain around 10-15 minutes after it has completely cooked.
  • If you don’t want to use your Dutch oven, you can also use a slow cooker and make the exact same corned beef and cabbage dish.
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What To Serve With This Recipe?

This Dutch oven corned beef and cabbage dish can be a great complete meal to make and serve for your entire family. However here are a few sides you might want to pair with your corn beef dish:

  • Mashed Potatoes: Creamy mashed potatoes are a classic choice. You can add butter, cream, garlic, or herbs for extra flavor.
  • Mustard Sauce: A tangy mustard sauce or a grainy mustard can be a flavorful condiment to serve on the side. It adds a zesty kick that complements the richness of the corned beef.
  • Green Beans: Steamed or sautéed green beans provide a crisp and vibrant side dish. You can season them with garlic, lemon, or almonds for extra flavor.
  • Irish Soda Bread: A classic Irish soda bread is a great accompaniment to corned beef and cabbage. Its dense and slightly sweet texture complements the savory flavors of the main dish.

FAQ’S

What Can I Use Instead of Ginger Beer?

I have used ginger beer for the recipe, but if you don’t have it, you can make do with some beef stock instead. I also like to add a couple of bay leaves to the cooking liquid, which I then remove after I’m done with the slow cooking.
If you’re concerned about sodium, choose low sodium beef stock.

Can I Use Regular Potatoes Instead of Baby Potatoes?

You sure can! I would highly recommend using red potatoes or baby potatoes for this Dutch oven corned beef and cabbage recipe, but if you can’t seem to get your hands on them, you could just cut regular sized gold potatoes into smaller chunks and add them into the mix.

Dutch oven corned beef and cabbage

Dutch Oven Corned Beef And Cabbage

Yield: 5
Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 40 minutes

Delicious Dutch Oven Corned Beef And Cabbage

Ingredients

  • 2 large yellow onion, sliced
  • 1 3-pound Corned Beef brisket
  • 1 Corned Beef seasoning packet
  • 2 Bottles of Ginger Beer
  • 2 cups or more of Water
  • 1 bag of baby carrots
  • 1 bag of small Red Potatoes or baby potatoes, halved
  • 1 small green cabbage, cut into wedges

Instructions

Step 1: Cook Corned Beef Brisket
Heat oil in a large Dutch oven. Heat over medium heat and place corned beef brisket. Brown all sides of the brisket.

Step 2: Add Onions, Carrots and Seasoning Packet
Remove corned beef from the Dutch oven. Place onions and carrots in the large Dutch oven. Sprinkle brisket with the spice packet that comes with corned beef.

Step 3: Add the Ginger Beer and Cook
Pour bottles of ginger beer and or water into the Dutch oven. Make sure the liquid reaches the top of the meat. Cover with lid.

Step 4: Cook the Corned Beef Brisket Until Fork Tender
Cook corned beef over high heat to bring it to a boil. Reduce the heat to low to medium, and cook for 3 1⁄2 hours on a low simmer until fork tender.

Step 5: Add Potatoes and Cook
Once the corned beef simmers, add the cut potatoes and cook for 1 hour. Check the liquid level at this point. If it has cooked down too low, add a cup of water or broth to prevent scorching.

Step 6: Finish up With Cut Cabbage Wedges and Serve Warm

Now add cabbage and cook for 45 minutes. Serve straight from the Dutch oven.

Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 992Total Fat: 54gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 305mgSodium: 399mgCarbohydrates: 39gFiber: 3gSugar: 23gProtein: 84g

Did you make this recipe?

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