Corned Beef and Cabbage is an American St. Patrick's Day tradition, and this Dutch Oven Corned Beef recipe is absolute perfection! The meat comes out juicy and tender, and the veggies are perfectly cooked and full of flavor. Try this easy corned beef recipe once, and it just may become one of your favorite dishes.
If you celebrate St. Patrick's Day in the US, chances are you will find Corned Beef and Cabbage on the menu!
It is a popular way for Americans to celebrate this Irish holiday.
There are many ways you can make corned beef - from the slow cooker to Instant Pot.
Of them all, cooking corned beef and cabbage in a dutch oven is one of my favorite methods.
It is super easy to make and comes out delicious every time!
Ingredients for Making Dutch Oven Corned Beef and Cabbage
- Corned Beef - Purchase a corned beef from your butcher that comes with pickling spice.
- Carrots - I used peeled whole carrots, but you could use a cup of baby carrots if you prefer.
- Beer - Choose a beer like Guinness that will add a richness of flavor to your corned beef.
- Potatoes - I recommend using red potatoes. You could also use small baby potatoes that do not need to be halved or quartered.
- Cabbage - You want to use one small head of cabbage or a half of a large head of cabbage.
- Butter - Choose unsalted to control the overall salt level better.
- Seasonings - Make sure you add salt and pepper to the vegetables. Taste the corned beef when it is done cooking and adjust the seasonings to your personal preference.
Tips & Tricks
- Cut your potatoes to roughly even pieces to ensure that they cook through at the same rate.
- Don't want to use beer? Beef broth works as well!
Corned Beef from Scratch
So, do you have to buy corned beef, or can you make it from scratch?
You can make corned beef from scratch, and doing so is a great way to control the sodium and carbohydrates.
Typically this is done with beef brisket.
The challenge is that the meat has to be started more than two weeks before you want to eat it!
That is the primary reason that buying a corned beef from the grocery store is such a popular option.
Serving Suggestions
Dutch Oven Corned Beef and Cabbage is a meal by itself! I recommend serving it with a grainy mustard sauce or horseradish sauce.
If you'd like another side, both rolls and sauerkraut are great options!
Have leftovers? They are fabulous in a Corned Beef Hash for breakfast! Just saute onion and pepper, and then add the potatoes and corned beef. Cook until heat through and top with a fried egg.
Leftover corned beef is perfect for making Reuben sandwiches. (As my boys said," Mom, you've spoiled me forever - I don't know if I can eat corned beef from the deli again!")
Frequently Asked Questions
The corned beef spice mix can contain a variety of spices.
Typically they will include whole coriander seeds, cloves, bay leaves, whole black peppercorns, allspice, and mustard seeds.
I recommend rinsing the corned beef well before seasoning it with the spice packet.
While it isn't strictly necessary, some corned beefs sold can become overly salty after you add the flavoring from the seasoning packet.
Rinsing allows you to control the salt levels better.
Storage
Store leftovers, except for the cabbage, in the refrigerator in a sealed container for up to four days.
Because the odor of the cabbage can become off-putting, I recommend storing it for no more than 2 days.
The cooked meat can be stored in an airtight container in the freezer for up to three months.
How to Make Corned Beef and Cabbage
To make corned beef in your Dutch oven, start by combining the corned beef, carrots in your Dutch oven. Sprinkle the spice pack over the meat.
Pour the beer over the meat, and then add enough water to cover the corned beef brisket.
Stovetop
Bring the liquid to a boil over high heat.
Reduce the heat to a simmer - the point just before a boil. This will be medium heat on most stoves.
Cook for 2 ½ hours, and then add the potatoes. Dot the potatoes with half of the butter.
Season to taste with salt and pepper and cook for 30 minutes.
Add the cabbage and cook for another 30 minutes.
Stove/Oven
Preheat the oven to 300° F.
Bring the liquid to a boil.
Place the lid on your pot and place it in the oven.
Bake for 2 ½ hours.
Add the potatoes and butter, and season to taste with salt and pepper.
Return the cover to the pot, and cook for another 30 minutes.
Add the cabbage, and cook for 30 more minutes. (You can cook it covered, or leave it uncovered for a little browning.)
Instant Pot Dutch Oven
Turn your Instant Pot Dutch Oven to sear/saute.
Bring the liquid to a boil and then hit cancel.
Select manual mode, 2, and set the temperature to 275° F. Place the lid on the Instant Pot and cook for 2 ½ hours.
Add the potatoes and dot with half of the butter. Season, and cook for another 30 minutes.
Add the cabbage and cook for 30 minutes longer.
Serving (All Methods)
Remove the vegetables and meat from the dutch oven.
Allow the meat to rest on a cutting board for 10 minutes, and then slice across the grain.
Dot the vegetables with the remaining butter and serve warm. (If desired, you can spoon some of the warm cooking juices over the meat and vegetables.)
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Dutch Oven Corned Beef
Ingredients
- 3 to 4 pound corned beef with pickling spice rinsed
- 4 carrots peeled and quartered
- 3 cups beer
- 1 ½ pounds red potatoes scrubbed and halved or quartered
- 1 head green cabbage cored and cut into wedges
- ¼ cup unsalted butter cut into pieces, divided
- Salt and pepper to taste
- Grainy mustard for serving
Instructions
- Place the corned beef, carrots, and seasoning in a large Dutch oven.
- Pour the beer over everything and add enough water to cover the corned beef.
Stovetop
- Turn the heat to high and bring it to a boil.
- Reduce to medium (enough to maintain a simmer) and cover.
- Cook for 2 ½ hours.
- Add the potatoes and dot with half of the butter. Season to taste with salt and pepper.
- Cook for 30 minutes.
- Add cabbage and cook for another 30 minutes, or until the potatoes and cabbage are tender.
Stove/Oven
- Preheat the oven to 300° F.
- Bring the liquid to a boil over high heat.
- Cover and place in the oven.
- Bake for 2 ½ hours.
- Add the potatoes and dot with half of the butter. Season to taste with salt and pepper. Return the cover to the pot.
- Cook for 30 minutes.
- Add cabbage and cook for another 30 minutes, or until the potatoes and cabbage are tender.
Instant Pot Duch Oven
- Turn the Instant Pot Dutch Oven to sear.
- Bring the liquid to a boil.
- Hit cancel and select Manual 2. Set the temperature to 275° F and place the lid on the Dutch Oven.
- Cook for 2 ½ hours.
- Add the potatoes and dot with half of the butter. Season to taste with salt and pepper.
- Cook for 30 minutes.
- Add cabbage and cook for another 30 minutes, or until the potatoes and cabbage are tender.
For Serving
- Remove the vegetables and meat from the Dutch Oven.
- Allow the meat to rest for at least 10 minutes.
- Dot the vegetables with the remaining butter and serve warm.
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