Dutch Oven Corned Beef

about the recipe

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.


– 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

– 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.

– 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.

– 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.