Dutch Oven Corned Beef and Cabbage

Dutch Oven Corned Beef is a classic family meal that's loaded with meat, potatoes and vegetables. Cooking corned beef low and slow in a Dutch oven makes the meat fork-tender and the cabbage melts in your mouth. This braised Dutch oven corn beef and cabbage is perfect for celebrating St. Patrick's Day or serving for Sunday dinner.

St. Patrick's Day has never been a big event in my house but I do enjoy making corned beef and cabbage. This fairly inexpensive cut of meat is incredibly tasty and turns out tender and juicy when cooked low and slow in a dutch oven.

It's easy to find corned beef at the grocery store in late winter and early spring. It's the perfect slow-cooked meal for a lazy Sunday dinner or when one of those late winter snowstorms comes rolling in. As the Dutch oven corn beef and cabbage cooks in the oven for several hours, the warm, cozy smell is inviting and comforting.

Ingredients Needed

• Corned Beef Brisket – This can easily be found in the meat section of the grocery store during the early spring. It is usually vacuum sealed with a brine solution and comes with a seasoning packet.
• Seasoning - The seasoning packet is similar to pickling seasoning so you can also add 2 tablespoons of this pickling spice if your corned beef did not come with a packet.
• Mustard – Use your favorite. You can use Dijon, grainy mustard or even classic yellow mustard.
• Olive Oil – Or any light, neutral flavored oil.
• Baby Potatoes – Choose red, white or a medley.
• Baby Carrots – Baby carrots save time but you can chop larger carrots.
• Cabbage – Select a small green cabbage.
• Beer – Use your favorite beer or substitute broth or water.

How to Make Dutch Oven Corned Beef

1. Preheat oven and prep corned beef.
2. Brown corned beef. Add potatoes and carrots to the pot.
3. Sprinkle with seasoning then top with beer and water.
4. Cover Dutch oven and bake for 2 ½ hours.
5. Flip corned beef over and add cut cabbage. Cook for 30 to 40 more minutes.
6. Remove corned beef and let rest. Slice the beef and serve with the drained veggies.

Check out my webstory on how to make this corned beef and cabbage.

Cooking Equiment

I love cooking food in a Dutch oven. In fact I even wrote a 5-Ingredient Dutch Oven Cookbook. In choosing a Dutch oven, make sure it is big enough to cook for you and your family and get one with a lid. There are so many good ones to choose from that you can decide by what price range you are looking for. For this recipe, you will need one that is at least 6 quart in size.

Storing and Reheating Leftovers

If you are lucky enough to have leftover braised corn beef and cabbage, you are in for a real treat. Store the leftovers in an airtight container in the fridge for up to 3 days. Reheat a plate of meat and veggies in the microwave or slice the leftover meat and saute for hash or pile it high on rye bread along with kraut, Thousand Island dressing and swiss cheese for a tasty corned beef Reuben sandwich.

FAQs

What to Serve with Braised Corn Beef and Cabbage

This recipe is a complete meal but I love serving a slice of Irish Soda Bread on the side. Here are more accompanients that go with this dinner:

• Cheese Beer Bread - Easy No Yeast Bread Recipe
• Air Fryer Frozen Green Beans
• Sweet and spicy Refrigerator Pickles
• Homemade Rye Bread from The Stay at Home Chef
• Horseradish Sauce from Life's Ambrosia

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RECIPE

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