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Dutch Oven Corned Beef

Dutch oven corned beef is the way to go this St. Patrick’s Day! This perfectly cooked stovetop corned beef with cabbage, potatoes, carrots, and onion is a complete meal. Naturally gluten-free.

Three slices of corned beef atop cooked veggies in a bowl with a bunch of parsley and a blue kitchen towel.

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What you’ll love about this recipe


  • It’s so simple! Preparing corned beef in a Dutch oven couldn’t be any easier. Veggies and all are cooked up in one pot with very little hands-on effort.
  • It’s perfect for St. Patrick’s Day! This one doesn’t need much of an explanation. We all know that corned beef is customary for St. Patty’s Day.
  • It’s a one-pot meal! In my opinion, one of the biggest selling points of this dish is that it’s all cooked up in just one Dutch oven. This means the cleanup is exceptionally easy!!
Bowl of veggies and brisket atop a blue kitchen towel.

Ingredients (+ notes & substitutions)


Ingredients for Dutch Oven Corned Beef (see recipe card).
  • Corned beef brisket: A 3-4 pound flat cut brisket with included seasoning packet is recommended. Check out the FAQ section below for more info on the two cuts of corned beef.
  • Beef broth: You actually have some options when it comes to the liquid used to cook the corned beef. I typically use beef broth but both beer and water would also work. Water is the least desirable of the choices as it results in the least flavorful corned beef. If you opt to use beer, a rich stout such as Guinness is recommended.
  • Potatoes: You can use new potatoes – red or gold or Yukon gold potatoes cut into 1-inch cubes.
  • Carrots: 3-4 medium to large-sized carrots, peeled and sliced every one inch.
  • Green cabbage: One small head or half of a large head, cut into wedges.
  • Onion: One large white or yellow onion.

How to make Dutch oven corned beef (+tips)


1. Place the corned beef brisket in a large Dutch oven and sprinkle with the included spice packet. Cover the corned beef with beer, beef broth, or water and bring it to a boil over high heat.

Corned beef in Dutch oven with spices then with the addition of beef broth.

2. Once boiling, reduce the heat, cover, and simmer for 50 minutes per pound. **If the corned beef is not entirely submerged, you should flip it halfway through to ensure even cooking.

Cooked roast with beef broth in Dutch oven.

3. Add the potatoes and carrots to the Dutch oven, recover, and simmer for 15-minutes until the potatoes have slightly softened.

4. Add the cabbage and onion, recover, and cook for another 15-minutes.

Corned beef with vegetables in Dutch oven.

5. Remove the corned beef from the Dutch oven and rest for 15-20 minutes prior to slicing. Resting the corned beef seals in the moisture rendering it more tender and juicy.

Close up of sliced corned beef.

Serve warm.


Storage


Leftovers should be stored in the refrigerator in an airtight container for no more than four days.


FAQ


What is corned beef?

Corned beef is a beef brisket that is brined/cured in a salt solution that sometimes contains spices and sugar for 7-10 days.

Which cut of corned beef is better?

The answer to this question entirely depends on how you plan to serve the corned beef but generally speaking, flat cut is better than point cut.

What’s the difference between flat and point cut?

Flat-cut corned beef is the larger cut of the beef brisket. It has a thick layer of fat on top that helps it retain moisture when cut. Flat cut is the cut typically served sliced with cabbage and other veggies or on a sandwich because it presents better when sliced.

Point cut is the smaller of the two cuts. Rather than a thick layer of fat, the fat is marbled throughout. Oftentimes, point cut is described as more flavorful, tender, and juicy. Point cut is best when shredded.



Bowl of corned beef and cabbage with a salt shaker and parsley in background.
Close up of sliced corned beef atop potatoes, carrots, onion, and cabbage.

What to serve with corned beef:


If you make this corned beef in a Dutch oven I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥

Bowl of corned beef and cabbage with a salt shaker and parsley in background.

Dutch Oven Corned Beef

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Additional Time: 15 minutes
Total Time: 3 hours 55 minutes

Dutch oven corned beef is the way to go this St. Patrick's Day! This perfectly cooked stovetop corned beef with cabbage, potatoes, carrots, and onion is a complete meal.

Ingredients

  • 3-4 pound flat cut corned beef brisket with seasoning packet
  • Beef broth, beer, or water (see notes)
  • 1 small head of cabbage cut into wedges or half a large head of cabbage
  • 1 1/2 pounds potatoes (see notes)
  • 3-4 carrots, peeled and cut into 1-inch pieces
  • 1 large white or yellow onion, peeled and quartered

Instructions

  1. Place the corned beef brisket in a large Dutch oven and sprinkle with the included spice packet. Cover the corned beef with beer, beef broth, or water and bring it to a boil over high heat.
  2. Once boiling, reduce the heat, cover, and simmer for 50 minutes per pound. **If the corned beef is not entirely submerged, you should flip it halfway through to ensure even cooking.
  3. Add the potatoes and carrots to the Dutch oven, recover, and simmer for 15-minutes until the potatoes have slightly softened.
  4. Add the cabbage and onion, recover, and cook for another 15-minutes.
  5. Remove the corned beef from the Dutch oven and rest for 15-20 minutes prior to slicing and serving with vegetables.

Storage: Leftovers should be stored in the refrigerator in an airtight container for no more than four day

Notes

  • You actually have some options when it comes to the liquid used to cook the corned beef. I typically use beef broth but both beer and water would also work. Water is the least desirable of the choices as it results in the least flavorful corned beef. If you opt to use beef, a rich stout such as Guinness is recommended.
  • You can use new potatoes - red or gold or cut Yokun gold potatoes into 1-inch cubes.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 775Total Fat: 42gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 240mgSodium: 295mgCarbohydrates: 24gFiber: 3gSugar: 3gProtein: 69g

The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc

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