Dutch Oven Corned Beef And Cabbage

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This Dutch oven corned beef and cabbage dish is an incredibly comforting and delicious meal you can put together for the entire family.

The dish is naturally gluten free, and is a great one pot meal you can prep in advance and serve later whenever you want to.

It has the perfect rich flavor and tender meat from the beef brisket, the crunch from the carrots and the cabbage wedges and the comfort factor from the potatoes.

What I Love About 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.

Corned Beef and Cabbage Cooking Time

• Yield: 4-5
• Prep Time: 10 min
• Cook Time:

Ingredients For the Dutch Oven Corned Beef and Cabbage Recipe

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

• 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

How to Make the 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.

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 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.

Tips to Make the Dutch Oven Corned Beef and Cabbage

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.

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.

How Do I Serve the Dutch Oven Corned Beef and Cabbage?

This Dutch oven corned beef and cabbage dish can be a great complete meal to make and serve for your entire family. You don’t need to go through any extra efforts to put up a side dish with it.

More Main Recipe Ideas

Enjoyed trying your hand at this flavorful corned beef brisket recipe? Here are a few more interesting recipes you might want to try out.

• Instant Pot Egg Roll In A Bowl
• Best Instant Pot Butter Chicken Recipe
• Instant Pot Teriyaki Chicken Recipe
• Instant Pot Mexican Beef Stew