Dutch Oven Corned Beef and Cabbage

Enjoy this hearty Dutch oven corned beef and cabbage recipe. Simply toss the ingredients in the pot and cook until it's melt-in-your-mouth tender.

5 from 3 votes

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Prep Time 10

Cook Time 3 30

Total Time 3 40

Course Main Course

Cuisine American, Irish

Servings Servings

Calories 469 kcal

Equipment

Ingredients

For the Spice Ball:

1 tablespoon black peppercorns
1 tablespoon yellow mustard seed
2 tablespoons coriander seeds
6 whole black cloves
1 tablespoon whole allspice berries
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

Instructions

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.
Nestle the reserved spice ball into the pan, cover, and bake for 2 hours.
Remove the pan from the oven and arrange the potatoes, cabbage, and carrots around the brisket. Bake uncovered for another hour.
Transfer beef to a cutting board and let it rest for 10 minutes on a cutting board 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!

Notes

Expert Tips:

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 195-205°F (91-96°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.

Nutrition Disclosure:

The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.

Nutrition

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