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.
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.
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.
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.
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!
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.
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.
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
Dutch Oven Corned Beef and Cabbage
- 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
- 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!