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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.
4.60 from 5 votes
Prep Time 5 mins
Cook Time 3 hrs 20 mins
Total Time 3 hrs 25 mins
Course Main Course
Cuisine American
Servings 8 People


  • 3-4 Pound Corned Beef Brisket
  • 1 Pound Carrots Cut into large Chunks. About 3-4 depending on size of carrots
  • 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 6.5 quart.
  • Take the brisket and sear both sides for about 1-2 minutes. Place brisket fat side down 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. I like to put the veggies on top of the brisket to help keep it in the liquid.
  • Bring to a low boil 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.
  • 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 dutch oven and return it to the oven, uncovered, for an additional 20 minutes. (can also bring to a low boil on the stove until the cabbage is 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!


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.
  • Dark Beer: Corned beef and cabbage can also be made with dark beer. Which is a very popular choice. Instead of using all broth, dark beer can be used as some of the liquid. Dump in 1-2, 12oz cans of a darker beer, and add enough beef broth to cover the beef. There is no exact science with the liquid. The most important thing is the beef is covered.
  • Different Veggies: Celery can also be added or used in place of what this recipe calls for.
  • Different Potatoes: Different potatoes can be used in place of the Yukon golds. Gold potatoes are a great option, but red or even russet can be used in their place.
  • Vegetable stock: Vegetable stock can be used in place of beef stock. Just keep in mind it may not have quite as strong of flavors as the beef stock.
  • Gluten-Free: This dish is mostly gluten-free as long as the spice packet that comes with the corned beef is gluten-free. Just check labels for the stock and spice packet to make sure they do not contain gluten.
  • Crock-Pot: I prefer to use the dutch oven method, but corned beef and cabbage can also be cooked in a slow cooker.
Store leftovers in an air-tight container and keep them in the refrigerator for 2-3 days. Keep brisket and veggies in separate containers.
Keyword Cabbage, Corned Beef, Dutch Oven
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