Enjoy a traditional Irish meal with this hearty Dutch Oven Corned Beef and Cabbage. Tender corned beef cooked with flavorful spices, potatoes, carrots, and cabbage, all in one pot for a delicious and comforting meal. Serve with a side of Irish soda bread for a perfect finishing touch.
Dutch Oven Corned Beef & Cabbage
This Dutch oven corned beef & cabbage recipe is a comforting and classic dish that requires simple ingredients and is straightforward to make.
The corned beef brisket is simmered with aromatic spices, vegetables, and cabbage until tender and flavorful, resulting in a hearty meal, perfect for any occasion. Serve with whole grain mustard for an extra kick, if desired.
Ingredients for Dutch Oven Corned Beef & Cabbage
Corned beef brisket: When selecting a corned beef brisket, look for a piece that is well-marbled for a more flavorful result.
Onion: You can use yellow or white onions as alternatives to red.
Garlic: Fresh minced garlic will provide a more robust flavor compared to pre-minced garlic.
Bay leaf: Remove it before serving as it is not meant to be eaten.
Red potatoes: With their thin skin, red potatoes are ideal for this recipe as they hold their shape well when cooked.
Carrots: Cut the carrots into uniform chunks for even cooking.
Cabbage: Opt for a small head of cabbage and cut it into wedges that will cook evenly in the Dutch oven.
Whole grain mustard: This is a great condiment to serve alongside the dish for added flavor.
How to Make Dutch Oven Corned Beef & Cabbage
Begin by rinsing the corned beef under cold water and patting it dry.
Place the corned beef in a Dutch oven along with the spice packet, onion, garlic, and bay leaf, and add enough water to cover the meat.
Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and cook for approximately 2 ½ hours or until the meat is tender.
Next, add the potatoes and carrots to the pot, cover again, and cook for an additional 15 minutes.
Afterward, arrange the cabbage wedges on top of the meat and vegetables, cover, and cook for another 15 minutes or until the cabbage is tender.
If desired, remove the corned beef from the Dutch oven and transfer it to a baking sheet. Brown the top under the oven broiler.
Let the meat rest for a few minutes before slicing it against the grain.
Serve the corned beef slices on a platter alongside the vegetables for a delicious meal.
Tips & Tricks to Make the Best Dutch Oven Corned Beef & Cabbage
Use a pre-packaged corned beef with a spice packet for convenience, but feel free to customize the seasoning with additional herbs and spices to suit your taste.
Save time by using pre-cut or baby carrots and small potatoes that cook faster.
You can add extra flavor by using beer, beef broth, or a combination of both instead of water.
For a twist, consider adding other root vegetables like parsnips or turnips to the pot for added depth of flavor.
Leftovers make delicious sandwiches, soup, or hash, so consider making extra for meals throughout the week.
Don't forget to serve with classic condiments like grainy mustard or horseradish for an extra kick of flavor.
How to Store Leftovers
To store leftovers of Dutch Oven Corned Beef & Cabbage, first allow the dish to cool down to room temperature.
Separate the meat and vegetables into airtight containers or resealable bags.
Leftovers can be stored in the refrigerator for up to 3-4 days.
What to Serve with Dutch Oven Corned Beef & Cabbage
Colcannon Potatoes: An Irish dish that combines mashed potatoes with kale or spinach.
Irish Soda Bread: The hearty bread pairs nicely with the traditional flavors of the dish.
Mustard: A side of mustard adds a tangy kick to each bite of corned beef and cabbage.
Pickled Beets: The sweetness of pickled beets contrasts the rich flavors of the main dish.
Green Salad: We love our salads in my house and it pairs wonderfully with this corned beef and cabbage dish.
Dutch Oven Corned Beef and Cabbage
- 3-4 pounds corned beef brisket with spice packet
- 6 cups water
- 1 onion peeled and quartered
- 3 cloves garlic minced
- 1 bay leaf
- 6 medium red potatoes quartered
- 4 large carrots peeled and cut into chunks
- 1 small head of cabbage cut into wedges
- Whole grain mustard for serving (optional)
- Rinse the corned beef under cold water and pat dry. Place it in a Dutch oven along with the spice packet, onion, garlic, and bay leaf. Add water until the meat is covered.
- Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 2 ½ hours or until the meat is tender.
- Add potatoes and carrots to the pot, cover, and cook for an additional 15 minutes.
- Finally, add the cabbage wedges on top of the meat and vegetables. Cover and cook for another 15 minutes or until the cabbage is tender.
- If desired, remove the corned beef from the dutch oven and place it on a baking sheet. Heat under the oven broiler until the top is browned.
- Let the meat rest for a few minutes before slicing it against the grain. Arrange the slices on a serving platter with the vegetables.