Dutch Oven Corned Beef and Cabbage

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

4.85 from 13 votes

Dutch Oven Corned Beef and Cabbage

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.

Prep Time5

Cook Time3 20

Total Time3 25

Course: Main Course

Cuisine: American

Servings: People

Calories: 629kcal

Author: Kristin

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