• Skip to main content
  • Skip to primary sidebar
Dirt and Dough
menu icon
go to homepage
  • Recipes
  • Sourdough
  • Fall
  • Subscribe
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Sourdough
    • Fall
    • Subscribe
    • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Dinner

    Dutch Oven Corned Beef and Cabbage

    Published: Feb 14, 2022 · Modified: Sep 19, 2023 by Kristin · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · 7 Comments

    Save for Later

    1132 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe
    A white dutch oven pot with a corned beef brisket, cabbage, potatoes and carrots.
    Two servings of corned beef and cabbage and a white dutch oven with the brisket, cabbage, carrots and potatoes.
    Two servings of corned beef and cabbage and a white dutch oven with the brisket, cabbage, carrots and potatoes.

    This Dutch Oven corned beef and cabbage is slowly cooked in the oven until tender with large chunks of veggies, potatoes and wedges of cabbage. No need to wait for Saint Patrick's day. This dish is a winner all year round.

    Two plates with servings of corned beef, cabbage, carrots and potatoes with a Dutch Oven full of the roast.

    Every single time I walk through Costco and see their corned beef brisket I can't help but think why do we wait for Saint Patrick's day to make corned beef and cabbage?

    This is a warm, hearty dinner that truly can be enjoyed all fall and winter long. And it is so simple to make!

    If you are into beef stews, this dish will be right up your alley. If you love the cabbage and potato combination give this cabbage and sausage soup a try!

    The brisket is slowly cooked in beef stock with huge chunks of veggies until everything is just falling apart, melt in your mouth tender.

    Most people believe that corned beef and cabbage is a dish that is typically served on Saint Patrick's Day in Ireland (I'm guilty!) This is actually not true. Its roots are in America and a tradition we still carry out.

    Regardless, it gives us an excuse to make it once a year and serve it with a side of soda bread, a true Irish tradition.

    Want to learn more about the history of corned beef and cabbage? There is a great article at Smithsonian Magazine on where this dish got its start and why we associate it with Ireland.

    Love your Dutch Oven? Check out a list of recipes to make in a Dutch oven.

    Jump to:
    • 🐄Ingredients
    • 🔪How to Make
    • ❓Recipe FAQs
    • 🥘Other Dutch Oven Recipes
    • 📋Recipe

    🐄Ingredients

    Prep bowls with chopped carrots, onions, potatoes, a head of cabbage, bowl of beef broth and a corned beef brisket and olive oil.

    Potatoes: This recipe calls for Yukon gold potatoes. When dicing, cut them into halves or quarters. If you are using smaller potatoes just cutting in half will work great. If they are medium to a larger size dice them into quarters.

    Beef: For this recipe, I used a 4.5-pound brisket. The size of the meat really doesn't matter, just make sure there is enough liquid to fully submerge it.

    Beef Broth: Your corned beef will only be as good as your broth. Use the best beef broth that you can. My personal favorite is Better than Bouillon in a pinch. A quality vegetable broth can also be used.

    See full information on ingredients and quantities in the recipe card.

    🔪How to Make

    The key to Dutch Oven corned beef and cabbage is to use a large dutch oven pot. Any other type will not work from stove to oven like a Dutch Oven will.

    Step 1: Preheat oven to 300 degrees Fahrenheit.

    Step 2: Remove corned beef from packaging and rinse under water and pat dry until all the curing liquid is removed.

    Step 3: Prepare all the veggies and potatoes by chopping them into large chunks.

    Three images of a cut of brisket being seared and then veggies piled on top.

    Step 4: Heat a large dutch oven over medium heat on the stove. At least a 7 quart or larger. Take the brisket and sear both sides for about 1-2 minutes. Place brisket, fat side up, and sprinkle on the packet of seasoning that it came with. (Image 1).

    Step 5: Pile on all the veggies and potatoes. Putting all the veggies on top of the brisket will help keep it submerged in the liquid. (Image 2).

    Step 6: Add beef stock until the brisket is completely covered. Now bring to a low simmer. (Image 3).

    Step 7: Cover with the lid and carefully transfer to the oven. Bake until the internal temp of the beef is between 180-205 degrees.

    The brisket is done when it is fall apart tender and is easy to slice or shred.

    It will take about 2.5-3 hours. The beef will be most tender the closer to 205 it gets. But don't let it go over that.

    💡Pro Tip: Instant Read Thermometer: An instant read thermometer is a great way to tell if a large cut of meat, like a corned beef is done.

    Step 8: Remove the dutch oven and transfer the brisket to a plate and cover with foil. It needs to rest for about 20 minutes.

    Wedges of cabbage in a Dutch Oven and a brisket on a plate being cut.

    Step 9: While the brisket is resting, take the wedges of cabbage and place them in the broth in the pot. (Image 4). Either return to the oven, uncovered, for 20 minutes or simmer on the stove until cabbage is tender.

    Step 10: Remove cabbage and veggies from the stock, slice the brisket against the grain, and serve warm. (Image 5).

    Don't forget your side of Irish soda bread and horseradish to go with it!

    ❓Recipe FAQs

    Can you Cook a Corned Beef in the Oven?

    Yes, a corned beef brisket can be baked in the oven. The best way to do that is to submerge it in beef broth inside a Dutch Oven. This helps retain the moisture and keeps it from drying out.

    Do You Have to Rinse Corned Beef Before Cooking

    Yes, it is best to rise the brine off of a corned beef brisket before cooking it. While it won't hurt it, removing the brine will help cut down on the saltiness of the brisket.

    When is a Corned Beef Fully Cooked

    While a corned beef is fully cooked once it reaches 145 degrees Fahrenheit it really isn't tender at all. Allow it to continue to cook until it reaches 200 degrees or higher. At this point it will be fork tender and fall apart easily.

    🥘Other Dutch Oven Recipes

    • A plate with a stack of Yukon gold potatoes covered in herbs.
      Dutch Oven Potatoes
    • A loaf of homemade sourdough bread.
      Overnight Sourdough Bread
    • A white Dutch Oven full of a chili made with ground beef, black beans and bacon.
      Dutch Oven Chili
    • A white Dutch Oven full of a soup with noodles, carrots, celery and chicken.
      Dutch Oven Chicken Noodle Soup

    Did you make it? If you loved this recipe or any others on Dirt & Dough, please leave a 5-🌟 in the recipe card below. Let me know how it went by leaving a comment below the recipe card. I love hearing from you!

    *Let's Connect! Follow along on Instagram, Pinterest or subscribe to receive emails!

    📋Recipe

    A Dutch Oven pot with a corned beef brisket, cabbage wedge, potatoes and carrots.

    Dutch Oven Corned Beef and Cabbage

    Author: Kristin
    Corned beef and cabbage is an American born dish that is typically made on Saint Patricks Day. Corned beef brisket slowly simmered in beef stock until tender with large chunks of veggies and wedges of cabbage. No need to wait for Saint Patrick's day. This dish is a winner all year round.
    4.82 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 3 hours hrs 20 minutes mins
    Total Time 3 hours hrs 25 minutes mins
    Course Main Course
    Cuisine American
    Servings 6 People
    Calories 629 kcal

    Equipment

    • Large Dutch Oven

    Ingredients
      

    • 1 Tablespoon Olive Oil
    • 3-4 Pound Corned Beef Brisket
    • 1 Pound Carrots - Cut into large Chunks. About 3-4 depending on size of carrots
    • 1.5-2 Pounds Yukon Gold Potatoes - Cut into half (small size) or quarters (medium sized)
    • 1 Large Yellow Onion - Cut into big chunks
    • 6 Cups Beef Stock - Just enough to completely cover the brisket.
    • Medium Head of Cabbage - Cut into 8 wedges

    Instructions
     

    • Preheat oven to 300 degrees Fahrenheit.
    • Remove corned beef from packaging and rinse under water and pat dry until all the curing liquid is removed.
    • Prepare all the veggies and potatoes by chopping them into large chunks.
    • Heat a large dutch oven over medium heat on the stove. At least a 7 quart or larger.
    • Add olive oil and sear the brisket on both sides for about 1-2 minutes each. Place brisket fat side up and sprinkle on the packet of seasoning that it came with.
    • Pile on all the veggies and potatoes and add beef stock until the brisket is completely submerged. Placing all the veggies on top will help keep the brisket submerged.
    • Bring to a light simmer over medium heat.
    • Cover with the lid and carefully transfer to the oven.
    • Bake until the internal temp of the beef is between 180-205 degrees. It will take about 2.5-3 hours. The beef will be most tender the closer to 205 it gets. But be careful! If it goes over 205, it may start to get really tough. See notes
    • Remove the dutch oven and transfer the brisket to a plate and cover with foil. It needs to rest for about 20 minutes.
    • Take the wedges of cabbage and place them in the liquid and return to the oven, uncovered for 20 minutes. Or simmer on the stove until they are tender .
    • Remove cabbage and veggies from the stock, slice the brisket against the grain, and serve warm. Don't forget your side of soda bread to go with it!

    Notes

    Notes:
    The brisket is done when the meat is fork tender and can easily be sliced. That will happen between 180 and 200 degrees.
    Potatoes: This recipe calls for Yukon gold potatoes. When dicing, cut them into halves or quarters. If you are using smaller potatoes just cutting in half will work great. If they are medium to a larger size dice them into quarters.
    Beef: For this recipe, I used a 4.5-pound brisket. The size of the meat really doesn't matter, just make sure there is enough liquid to fully submerge it.
    Beef Broth: Your corned beef will only be as good as your broth. Use the best beef broth that you can. My personal favorite is Better than Bouillon in a pinch. A quality vegetable broth can also be used.
     

    Nutrition

    Calories: 629kcalCarbohydrates: 33gProtein: 41gFat: 37gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 122mgSodium: 3295mgPotassium: 1873mgFiber: 5gSugar: 7gVitamin A: 12632IUVitamin C: 90mgCalcium: 79mgIron: 6mg
    Did you try this recipe?Leave a comment and rating below.

    More Homemade Dinner Recipes

    • A soup bowl with a handle filled with a crab and corn chowder.
      Crab and Corn Chowder
    • A wooden board with cheese, onions, tortilla chips, and a pot of chili.
      What to Serve with Chili
    • A large white Dutch Oven full of a soup made with tortellini, sausage and spinach.
      Sausage Spinach Tortellini Soup
    • Four images of recipes made in a Dutch Oven pot.
      Recipes to Make in a Dutch Oven

    Save for Later

    1132 shares
    • Share
    • Tweet

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. bonnie

      September 02, 2023 at 9:09 am

      Wow I am going to make this tonight!

      Reply
    2. Janice

      March 18, 2023 at 6:31 pm

      5 stars
      Made this last night. The family loved it!

      Reply
      • Kristin @ Dirt & Dough

        March 19, 2023 at 8:48 am

        I'm so happy you enjoyed it!

        Reply
    3. Jenn

      March 17, 2023 at 5:46 pm

      5 stars
      Followed your recipe for making corned beef in the oven. It turned out great! It was tender and flavorful. I will definitely use this recipe again!

      Reply
      • Kristin @ Dirt & Dough

        March 18, 2023 at 7:47 am

        Thank you Jenn for your sweet comment! I'm so glad you enjoyed it.

        Reply
    4. Ann

      March 27, 2022 at 2:14 pm

      5 stars
      1st time I cooked corned beef in the oven. I usually use a pressure cooker. It turned out great. I’d make it again.

      Reply
      • Kristin @ Dirt & Dough

        March 28, 2022 at 5:52 am

        I'm so glad it turned out great! A pressure cooker is a great way to go as well. Hope you enjoyed it!

        Reply

    Primary Sidebar

    Hello and welcome to Dirt & Dough. I believe everything is better when it's homemade and homegrown. I share homemade recipes right from my kitchen, how to bake with sourdough and how to start your own vegetable garden.

    Learn more about me →

    Soups, Chowders and Chili

    • A bowl of soup filled with ground beef and veggies.
      Ground Beef and Vegetable Soup
    • A white Dutch Oven with a soup sitting on a blue cloth napkin.
      Cabbage and Sausage Soup
    • A bowl full of soup made out of ground beef, beans, corn and topped with cheddar cheese.
      Beef Taco Soup
    • Homemade French Onion Soup
    • A bowl full of a chicken chili topped with white cheddar cheese.
      Creamy White Chicken Chili in a Crock Pot
    • A bowl of soup that is loaded with veggies, potatoes and sausage with a spoon taking a scoop out.
      Sausage Kale and Potato Soup

    Fall Favorites

    • A plate with four tacos filled with rice, sweet potatoes, and black beans.
      Sweet Potato and Black Bean Tacos
    • Circle baking dish with a layer of ground beef mix with a sweet potato mash on top. Spatula scooping out a serving.
      Shepherd's Pie with Sweet Potatoes
    • A plate with rice topped with a creamy cheese sauce, broccoli and leftover turkey.
      Turkey Divan
    • A glass mug with a tea, cinnamon stick and lemon slice.
      Hot Toddy with Tea and Bourbon
    • A plate with a stack of Yukon gold potatoes covered in herbs.
      Dutch Oven Potatoes
    • A baking dish with a cheesy crab dip with fresh crab and chives on top.
      Hot Crab Dip

    Make a Sourdough Starter

    • A flip lock jar with active sourdough starter.
      How to Make A Sourdough Starter
    • A glass bowl with a sourdough starter and danish dough whisk mixing it together.
      How to Feed a Sourdough Starter
    • A tall jar with a sourdough starter pouring over the top.
      When is a Sourdough Starter Ready?
    • A digital scale with a bowl of sourdough starter, dough whisk, flour and a cup of water.
      How to Troubleshoot a Sourdough Starter

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About Me
    • Contact
    • Work With Me

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Dirt and Dough on the Foodie Pro