Dutch Oven Corned Beef and Potatoes
Dutch Oven Corned Beef and Potatoes is a complete one pot meal. Tender slices of corned beef, firm cabbage wedges, large chunks of soft onion, fluffy baby potatoes, and sweet carrots.
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Usually, you'll see a Corned Beef recipe around St. Patrick's Day, but really, you can enjoy this hearty meal all year long like my Slow Cooker Pastrami Sandwich.
Why this recipe works
It's the perfect comfort food meal that will fill your belly and warm your whole family up from the inside out like my Hearty Beef Stew.
Since it cooks for 3.5 hours in the oven, you know it will be the best-corned beef you have ever had- cooking low and slow in your cast iron Dutch oven. This is the way to go to get a nice, tender cut of meat like this Smoked Corned Beef that will surely be fork tender. This easy recipe makes fantastic leftovers that could be used in my Corned Beef Breakfast Hash too!
Easy Corned Beef Recipe Ingredients
- Onions: Sweet or yellow works great.
- Potatoes: I use creamer potatoes but you can use Yukon gold or red potatoes just chop them into 1.5 inch cubes
- Carrots: I peel and chop my carrots but you can certainly use baby carrots.
- Corned beef: I use a flat cut but a point cut will work too.
- Beer: I use a dark beer but you can certainly use what you prefer.
- Stock: Use a low sodium beef stock or water.
- Steak seasoning: Optional but brings a lot of flavor
How to make Dutch Oven Corned Beef and Potatoes
- Step 1: Add chunks of onion to your large Dutch oven.
- Step 2: Add beer and water to the pot around the onions, and place the corned beef brisket on top with the fat facing outward. Season the beef with minced garlic, steak seasoning and seasoning packet.
- Step 3: Place lid on Dutch oven and bake. Increase the temperature before adding the baby potatoes and carrots to bake a bit longer.
- Step 4: Remove from the oven and flip the corned beef over, season this side of the beef, and add the cabbage. Reduce the oven temp and bake without the lid. Let the corned beef rest for 10 minutes before removing it to slice it against the grain on the cutting board and return the tender meat to the Dutch oven before serving your delicious meal.
Recipe tips
- For the last few minutes of cooking time, I like to use the broiler to help get some color on the veggies and meat, but this is not required.
- Be sure to rinse the corned beef well in a strainer with cold water before cooking to help remove the excess salt from the brining process. I also suggest patting it dry with paper towels as well.
- In place of the beef stock, you could use beef broth, or chicken broth I just recommend using low sodium.
- There are usually chopped bay leaves in the spice packet but you can add a couple in with beer.
- Serve with mustard sauce, horseradish sauce, or some extra cooking liquid on top of the corned beef.
Recipe Faq's
Out of the two most common cuts of corned beef, I prefer to use flat-cut corned beef, but you can also use point-cut brisket if that's what type of corned beef you prefer. A point cut tends to shrink a bit more than different cuts, however, the extra fat on the point cut can make it even more tender and is a great choice if you want to shred the meat instead.
Use a meat thermometer to ensure the beef reaches a minimum of 145F. If you follow this 3.5-hour cooking process, this should not be a problem.
Corned beef is cured in a salt solution, which helps to tenderize the tough cut of meat. You need to thoroughly rinse the corned beef to remove the salt. Place it in a strainer and run it under cold water for 2-3 minutes flipping it a couple of times.
The beer adds a deep rich flavor and helps tenderize the meat. You can certainly substitute low-sodium beef broth if you prefer.
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Dutch Oven Corned Beef and Potatoes
Equipment
Ingredients
- 1 extra large onion or 2 medium cut into chunks
- 1-12 ounce bottle of dark beer
- 1 cup beef broth or water low sodium
- 1 -4 pound Flat cut corned beef brisket do not trim the fat
- 1 tablespoon steak seasoning optional
- 4 cloves garlic smashed
- 4 large carrots peeled and cut into chunks
- 1 ½ pounds baby potatoes halved
- 1 small cabbage cut into chunks
Instructions
- Preheat oven to 325 degrees
- Place the corned beef in a strainer and rinse thoroughly under cold water for 2-3 minutes, flipping the it over a couple of times then pat dry with paper towels.
- Place the onion chunks into the dutch oven, and pour the beer and beef broth into the bottom.
- Place the corned beef on top of the onions fat side up, add in the smashed garlic. Sprinkle ½ of the steak seasoning on top and the ½ of the spice packet.
- Place the lid on the dutch oven and bake for 2 hours.
- Remove the dutch oven and raise the temperature to 350 degrees and add in the baby potatoes and carrots, cover with the lid and bake 1 more hour.
- Reduce the oven temperature back down to 325 and remove the dutch oven and flip the corned beef over, and sprinkle the rest of the steak seasoning and spice packet on top of the brisket. Add in the cabbage and bake another 30-40 minutes uncovered.
- I like to turn the broiler on for the last 2-3 minutes to get some color on the meat and vegetables but that’s totally optional.
- Let the corned beef rest 10 minutes then slice it against the grain.
Yay Barbara that makes me so happy!
This was the best corned beef and cabbage that I've ever made. My family absolutely loved it
Yay Jeanne Happy you both loved it 🙂
I made this yesterday, and it was awesome! I used a 2 1/2 lb. corned beef (since there's just the 2 of us), and cut the Steak seasoning down to 1/2 tblsp. It was perfect! I've never had such tender corned beef! Thanks Wendy!