Dutch Oven Corned Beef and Cabbage (Fork-Tender & Easy!)

5 from 4 votes

Dutch Oven Corned Beef and Cabbage (Fork-Tender & Easy!)

A seasoned corned beef brisket rubbed with stone-ground mustard and braised low and slow in Guinness, beef broth, onions, garlic, bay leaves, and thyme until completely fork-tender. Carrots and baby potatoes go in during the last 2 hours, cabbage wedges in the final hour — so everything is perfectly cooked without going mushy. The braising liquid turns into the most incredible broth. One Dutch oven, about 15 minutes of hands-on time, and the oven does the rest. Serve sliced against the grain with stone-ground mustard. A St. Patrick's Day classic that works any time you need a cozy one-pot dinner.

Prep Time10

Cook Time5

Total Time5 10

Course: Main Course

Cuisine: Irish-American

Diet: Gluten Free

Servings: servings

Calories: 608kcal

Author: Briana

Equipment

large dutch oven

Ingredients

Corned Beef & Braise:

3 pounds corned beef brisket flat cut
3 tablespoons stone-ground mustard
1½ tablespoons corned beef seasoning the packet that comes with the corned beef
2 medium onions sliced
8 cloves garlic smashed
1 teaspoon kosher salt
½ teaspoon coarse ground black pepper
4 cups beef stock or broth
1 bottle Guinness stout about 15 ounces
3 tablespoons Worcestershire sauce
3 whole bay leaves
3 sprigs thyme

Vegetables:

5 large carrots cut into large chunks
1.5 pounds baby red potatoes
1 medium cabbage sliced into 8 wedges
2 teaspoons kosher salt divided
1 teaspoon coarse ground black pepper divided

Parsley Butter (optional):

½ cup unsalted butter 1 stick, melted
2 tablespoons parsley minced
salt & pepper to taste

Instructions

Preheat oven to 350°F. Pat the corned beef brisket dry with paper towels. Rub stone-ground mustard all over — top, bottom, sides, everything. Sprinkle the seasoning packet over the mustard and press lightly to adhere. Place sliced onions and smashed garlic in the bottom of a large Dutch oven (6-7 quart) and season generously with salt and pepper. Set the corned beef on top of the onion and garlic, mustard side up.
3 pounds corned beef brisket, 3 tablespoons stone-ground mustard, 1½ tablespoons corned beef seasoning
Pour in the beef broth, followed by the Guinness and Worcestershire sauce. Tuck in the bay leaves and thyme sprigs. The liquid should come about halfway up the sides of the brisket — if it doesn't, add a splash more broth. Cover with a tight-fitting lid and place in the oven. 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.
2 medium onions, 8 cloves garlic, 1 teaspoon kosher salt, ½ teaspoon coarse ground black pepper, 4 cups beef stock, 1 bottle Guinness stout, 3 tablespoons Worcestershire sauce, 3 whole bay leaves, 3 sprigs thyme
At the 3-hour mark, carefully flip the corned beef over. Check the liquid level and add more broth, beer, or water if it has dropped significantly. Add the carrots and baby potatoes to the pot, nestling them into the braising liquid around the brisket. Sprinkle kosher salt and pepper over the vegetables. Cover and return to the oven for 1 more hour.
5 large carrots, 2 teaspoons kosher salt, 1 teaspoon coarse ground black pepper, 1.5 pounds baby red potatoes
At the 4-hour mark, add the cabbage wedges on top. Season generously with salt and pepper. Cover and return to the oven for 1 final hour.
1 medium cabbage
Transfer the brisket to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes. While the beef rests, melt butter in a small bowl and stir in minced parsley, a pinch of salt, and pepper.
Slice the corned beef into thick slices against the grain. Drizzle the parsley butter over the vegetables (optional). Serve with stone-ground mustard. Enjoy!
½ cup unsalted butter, 2 tablespoons parsley, salt & pepper to taste

Notes

Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stovetop or in the oven with a splash of broth to keep the beef moist. To freeze, let everything cool completely, transfer to a freezer-safe bag or container, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Make-Ahead: This can be made 1-2 days in advance — the flavors actually deepen overnight. Store the beef in the braising liquid and reheat gently on the stovetop or in the oven at 300°F until warmed through.
No Beer? Replace the Guinness with an equal amount of beef broth. You'll miss the subtle malty depth, but the braise will still be delicious.
Leftovers? Shred or dice leftover corned beef for corned beef hash and eggs, or pile it on rye bread for a Reuben casserole.
Serve with our rye dinner rolls for the full spread!

Nutrition