Dutch Oven Corned Beef and Cabbage

5 from 3 votes

Dutch Oven Corned Beef and Cabbage

Slow-cooked to perfection, this Dutch Oven Corned Beef and Cabbage Recipe is the ultimate comfort food. Enjoy tender beef, crisp cabbage, and flavorful broth in just one pot!

Prep Time10

Cook Time5

Total Time5 10

Course: Main Course

Cuisine: American, Irish

Diet: Gluten Free

Servings: servings

Calories: 608kcal

Author: Briana

Equipment

large dutch oven

Ingredients

3 pounds corned beef brisket, flat cut
3 tablespoons stone ground mustard
1.5 tablespoons corned beef seasoning (the packet that comes with the corned beef)
2 medium onions, sliced
8 cloves garlic, smashed
1 tablespoon kosher salt, divided
2 teaspoons coarse ground black pepper, divided
4 cups beef stock (or beef broth)
1 bottle Guinness beer (14.9 ounces)
3 tablespoons Worcestershire sauce
3 whole bay leaves
3 sprigs thyme
5 large carrots, cut into large chunks
1.5 pounds baby red potatoes
1 medium cabbage, sliced into 8 wedges
8 tablespoons unsalted butter (optional, for topping the veggies)
2 tablespoons minced parsley (optional)

Instructions

Preheat oven to 350°F. Dry the corned beef brisket with paper towels. Rub the corned beef with mustard on all sides, then sprinkle with the seasoning packet that comes with the meat. Press lightly to adhere. Place onion slices, and smashed garlic in the bottom of a large cast iron dutch oven. Season generously with salt and pepper. Place the corned beef brisket on top of the onion and garlic
Pour beef broth or stock into the dutch oven, followed by the Guinness beer, and Worcestershire sauce. Add in the bay leaves and thyme sprigs. Then cover with a lid. Cook for 1 hour at 350°F, then, without opening the oven door, reduce the heat to 300°F, and cook for an additional 2 hours.
At the 3-hour mark, turn the corned beef over. Check the liquid level, and add more stock, beer, or water if too much has evaporated. Add carrots and potatoes to the pot. Sprinkle with about 2 teaspoons of kosher salt, and 1 teaspoon of coarse ground black pepper. Cook for an additional 1 hour.
At the 4-hour mark, add the cabbage wedges on top, then season generously with salt and pepper. Cover, return to the oven, and cook for 1 more hour.
Let the corned beef rest for 10-15 minutes, and while it's resting. Melt butter in a bowl, add minced parsley, a pinch of salt, and pepper.
Slice the corned beef into thick slices against the grain. Garnish the vegetables with melted butter (optional), fresh parsley, salt, and pepper. Serve with stone-ground mustard. Enjoy!
Store leftovers in an airtight container in the fridge for 4-5 days. To reheat, you can use a microwave, the oven, or the stovetop. Add a bit of broth or water to keep the meat moist and prevent it from drying out. To freeze, all the leftovers to cool at room temperature before transferring them to a freezer safe bag and freeze for up to 3 months. Thaw in the fridge overnight, then reheat.

Notes

Choose the right cut of beef. Look for a well-marbled corned beef brisket, as the fat will add flavor and help keep the meat moist during cooking. With that being said, choose flat cut over a point cut brisket, as point cut is very fatty, and flat cut is the perfect happy medium of lean meat and fat!
Cook the meat low and slow. Slow-cooking the meat at a low temperature is the best way to get perfectly tender meat. Attempting to rush the process by cranking up the heat will just make the meat tough. We know it's a long process, but it's worth it! Plus, it's very hands off, giving you lots of time to work on other things.
Don't overcook the vegetables. We know it feels like an extra step, but adding the vegetables towards the end of cooking ensures they don't get too mushy.
Adjust the liquid level if needed. If the liquid level drops too low during cooking, add more beer or broth to keep the meat covered at least most of the way up.
Let it rest. After removing the corned beef from the oven, remove it from the dutch oven and let the corned beef rest for 10-15 minutes before slicing to allow the juices to be absorbed by the meat.

Nutrition