Get ready to savor the comforting flavors of a classic dish with this Dutch Oven Corned Beef and Cabbage recipe! Perfect for St. Patrick's Day or any time you crave a hearty, flavorful meal, this recipe combines tender corned beef, perfectly cooked cabbage, and a medley of vegetables, all slow-cooked to perfection in a Dutch oven.
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If you love Corned Beef be sure to check our our Slow Cooker Corned Beef Hash recipe. You'll also want to try these tasty sides, Mexican Mexican Elotes Corn, Honey Roasted Parsnips and Carrots and this delicious recipe for Breakfast Potatoes With Peppers And Bacon.
Why This Recipe Works
- You’ll love this Corned Beef and Cabbage Dutch Oven recipe because it delivers melt-in-your-mouth tender beef, infused with rich, savory flavors through slow cooking.
- It's a hearty and satisfying meal combining corned beef, cabbage, and a medley of vegetables, perfect for any occasion, especially celebrations like St. Patrick's Day.
- The Dutch oven makes the cooking process easy and convenient, while the Corned Beef And Cabbage Dutch Oven Recipe itself is versatile and nutritious, packed with protein, fiber, and essential nutrients.
🥘 Ingredients
- Large Yellow Onion: Imparts a sweet, caramelized flavor into the beef.
- Corned Beef Brisket: The star of the dish, it’s tender, flavorful, and brined for a distinct taste.
- Corned Beef Seasoning Packet: Adds traditional flavors like coriander, mustard seeds, and bay leaves.
- Ginger Beer: Gives the broth a spicy, sweet depth of flavor.
- Water: Dilutes the ginger beer and creates the cooking liquid for the dish.
- Baby Carrots: Add sweetness and a bright pop of color to the dish.
- Red or Baby Potatoes: These become tender and absorb the flavors of the cooking liquid.
- Green Cabbage: Cooked until just tender, it adds a fresh, slightly bitter contrast to the rich meat and potatoes.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔪How To Make Corned Beef And Cabbage In The Oven
Step One: Heat oil in a large Dutch oven. Heat over medium heat and add the corned beef brisket. Brown all sides of the brisket. Add Onions, Carrots and Seasoning Packet.
Step Two: Add the Ginger Beer and water to the Dutch oven. Make sure the liquid reaches the top of the meat. Cover with lid. Cook corned beef over high heat to bring it to a boil. Reduce the heat to low to medium and cook for 3 1⁄2 hours on a low simmer until fork tender.
Step Three: After one hour add your potatoes. Check the liquid level at this point. If it has cooked down too low, add a cup of water or broth to prevent scorching.
Step Four: After 2 ½ hours add the cut cabbage wedges. Once the 3 ½ hours are over check the food is cooked. Serve straight from the Dutch oven. Cooking corned beef has never been easier.
👩🍳 Expert Tips
- Choose the Right Cut: Opt for a flat cut of corned beef brisket for even cooking and consistent tenderness. This cut is leaner and slices more evenly.
- Slow and Low Cooking: Cook corned beef slowly over low heat. Whether using a Dutch oven, slow cooker, or stovetop, low and slow cooking ensures this cabbage corned beef recipe becomes tender without drying out.
💭 FAQs
Yes, you can make corned beef and cabbage in a slow cooker. Simply place all the ingredients in the slow cooker, set it on low for 8-10 hours or high for 4-5 hours, and cook until the beef is tender.
Corned beef is done when it reaches an internal temperature of 160°F (71°C). It should be tender enough to pull apart with a fork. Using a meat thermometer can help ensure it's cooked to the proper temperature.
Green cabbage is the most common choice for this dish, but you can also use Savoy cabbage or even a mix of green and red cabbage for added color and texture.
If your corned beef is too salty, you can soak it in cold water for a few hours before cooking, changing the water once or twice. This helps draw out some of the salt.
Store leftover corned beef and cabbage in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven, on the stovetop, or in the microwave, adding a little broth or water if necessary to keep the meat moist.
🧂Serving Suggestions
Here are some of the best sides to serve with Dutch Oven Corned Beef and Cabbage:
- Boiled Potatoes: Traditional and simple, boiled potatoes are a classic side that complements the flavors of corned beef and cabbage perfectly.
- Irish Soda Bread: This dense, slightly sweet bread is perfect for soaking up the savory juices from the corned beef and cabbage.
- Carrots and Parsnips: Roasted or boiled carrots and parsnips add a touch of sweetness and additional nutrients to the meal.
- Mustard or Horseradish Sauce: A tangy mustard or horseradish sauce adds a zesty kick that pairs well with the rich flavors of the corned beef.
- Green Beans: Lightly steamed or Sautéed Green Beans provide a fresh, crunchy contrast to the hearty main dish.
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Dutch Oven Corn Beef And Cabbage
Ingredients
- 2 Onion sliced
- 1 3- pound Corned Beef Brisket
- 1 Pkt Corned Beef Seasoning
- 2 Bottles Of Ginger Beer
- 2 cups Water
- 1 bag Baby Carrots
- 1 bag Red Potatoes small and halved
- 1 Green Cabbage cut into wedges
Instructions
- Heat oil in a large Dutch oven. Heat over medium heat and add the corned beef brisket. Brown all sides of the brisket. Add Onions, Carrots and Seasoning Packet.
- Add the Ginger Beer and water to the Dutch oven. Make sure the liquid reaches the top of the meat. Cover with lid.
- Cook corned beef over high heat to bring it to a boil. Reduce the heat to low to medium and cook for 3 1⁄2 hours on a low simmer until fork tender.
- After one hour add your potatoes. Check the liquid level at this point. If it has cooked down too low, add a cup of water or broth to prevent scorching.
- After 2 ½ hours add the cut cabbage wedges.
- Once the 3 ½ hours are over check the food is cooked. Serve straight from the Dutch oven. Cooking corned beef has never been easier.
