Corned Beef and Cabbage – Our Dutch Oven Corned Beef and Cabbage recipe makes for a hearty, melt-in-your-mouth, one-pot meal. Put the ingredients in the Dutch oven to cook until they are fall-apart tender. This classic meal is perfect for serving a crowd or celebrating St. Patrick’s Day, and use the leftovers to make a Reuben, sliders, Corned Beef and Cabbage Egg Rolls, salads, or corned beef hash.
WHERE DID THE TRADITION OF CORNED BEEF AND CABBAGE COME FROM?
It may come as a surprise to some, but this meal has its roots in America. In the late 19th century, food experts say Irish immigrants substituted corned beef for bacon, the preferred meat in their home country (Source).
WHAT YOU NEED TO MAKE DUTCH OVEN CORNED BEEF AND CABBAGE
- Whole Spices: A spice packet comes with the beef, but I like to use my own combination of spices. Fill a spice ball with black peppercorns, yellow mustard seeds, coriander seeds, black cloves, allspice berries, and bay leaves to flavor the brisket.
- Corned Beef: It all starts with beef brisket! A store-bought 3 to 4-pound flat-cut corned beef brisket feeds my family of four the best Dutch Oven Corned Beef and Cabbage with leftovers. Here’s a video from America’s Test Kitchen that shows you how to corn beef brisket on your own if that’s something you prefer, but the process takes about six days.
- Beef Stock: Simmer the beef in a Dutch oven with beef stock. Other options are vegetable stock or dark beer like Guinness.
- Spices: Ground ginger and brown sugar sweeten the otherwise salty beef.
- Vegetables: Cook the beef with petite potatoes, carrots, and cabbage to make it a complete meal.
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Traditional Dutch Oven Corned Beef and Cabbage is a classic American-Irish dish typically served on St. Patrick’s Day. Here are some side dishes to pair with the dish.
- Soda Bread, Crusty Bread
- Spicy Mustard, Horseradish Cream Sauce
- Roasted Parsnips, Green Beans
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store the leftovers in an airtight container in the fridge for 3-4 days.
- Freeze – Once the Dutch Oven Corned Beef and Cabbage have cooled, transfer them to a freezer-safe container or bag for storage. It will freeze for up to 2-3 months.
- Thaw- Before serving, defrost it in the refrigerator overnight.
- Reheat – Warm the leftovers in the microwave or stovetop!
- Repurpose- Create delicious meals from the leftovers like Reuben sandwiches, sliders, Corned Beef and Cabbage Egg Rolls, salads, or corned beef hash.
FREQUENTLY ASKED QUESTIONS
What’s the difference between flat cut and point cut brisket?
Flat-cut brisket has a long, flat shape with a uniform thickness. It is leaner than point-cut brisket and has a layer of fat on one side. Its firm texture makes it perfect for neat slices.
Point-cut brisket is a thicker cut of beef brisket, and it has an irregular shape, typically with one end that’s thicker than the other. It has fat marbling throughout, making it juicy and flavorful. And since the point cut is more tender, it is ideal for shredding or pulling.
Flat-cut brisket is a good choice if you prefer leaner, neater slices, whereas point-cut brisket is a better option if you want juicy shredded beef.
How can you tell if the corned beef is done?
The corned beef and vegetables should be fork-tender, and it’s possible to overcook beef brisket. Some common mistakes are cooking the meat over too high of heat or cooking it for too long.
However, the best way to tell if the beef is done cooking is to use a food thermometer to check the internal temperature; I recommend cooking brisket to an internal temperature of 190-205°F (88-96°C) for optimal tenderness.
How long to cook corned beef and cabbage in the Dutch oven?
The sweet spot for cooking corned beef in the Dutch oven is to aim for 2 1/2 to 3 hours of cooking time for a 3-4 pound corned beef brisket, though cooking times can vary depending on the size of the meat and the heat of your oven.
What is the best method for cooking corned beef?
When done properly, you can make tender and delicious Dutch Oven Corned Beef and Cabbage in a slow cooker, Instant Pot, or grill. However, I prefer Dutch Oven Corned Beef and Cabbage for soft, tender slices of corned beef every single time.
Do you rinse corned beef before cooking?
It’s best to rinse the beef before cooking it to remove the excess salt from the brining process.
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Dutch Oven Corned Beef and Cabbage
For the Spice Ball:
- 1 tablespoon black peppercorns
- 1 tablespoon yellow mustard seed
- 2 tablespoons coriander seeds
- 6 black cloves, whole
- 1 tablespoon allspice berries, whole
- 6 bay leaves, broken down
For the Corned Beef and Cabbage:
- 3-4 pounds corned beef, flat-cut, and rinsed
- 4 cups beef stock
- 1 tablespoon ginger, ground
- 2 tablespoon brown sugar, packed
- 1 pound petite potatoes, halved
- 1 head green cabbage, shredded
- 5 carrots, chopped, 1-2 inch pieces
- Preheat the oven to 325° F (162° C) and fill a spice ball with the whole spices. Set it aside.
- Remove the corned beef from its packaging and discard the brine and spice packet. Rinse the meat to remove excess brine, and place it into the center of a Dutch oven fat side up.
- Add beef stock, ground ginger, and brown sugar. Stir to combine, then bring the mixture to a boil over medium heat.
- Add the reserved spice ball to the pan, cover, and bake in the oven for 2 hours.
- Remove the pan from the oven and arrange the potatoes, cabbage, and carrots around the brisket. Bake uncovered for another hour.
- Remove the beef from the pan and let it rest for 10 minutes before carving. Meanwhile, drain the broth and arrange the vegetables into a serving dish.
- Slice the corned beef and place them into the dish with the vegetables. Serve it with Horseradish Cream Sauce, and enjoy!
- Select a well-marbled brisket, resulting in a more tender finished product.
- Rinse the corned beef under cold water to remove any excess salt from the brine.
- Corned beef brisket cooks at a low temperature for a long time in a Dutch Oven to ensure it becomes tender. To ensure that beef is cooked to perfection, it is best to use a food thermometer to check its internal temperature. For brisket, I suggest aiming for an internal temperature of 190-205°F (88-96°C).
- Add the cabbage, potatoes, and carrots to the pot during the last hour of cooking to ensure they cook through but don’t become mushy.
- Let the corned beef rest for 10 minutes before slicing it against the grain to ensure it stays tender and juicy.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.