Dutch Oven Corned Beef and Potatoes

Dutch Oven Corned Beef and Potatoes is an easy, complete meal with tender slices of corned beef, cabbage wedges, large chunks of soft onion, and fluffy baby potatoes.

Course Entrees

Cuisine American, Irish

Keyword beef, corned beef, one pot

Prep Time 10

Cook Time 3 40

Servings people

Calories 308kcal

Author Wendie Williams

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.

Video

Notes

Do I have to use a Dutch oven? Any pot with a lid will work. Or a deep casserole dish covered tightly with aluminum foil.

If you're using a smaller corned beef, just shoot for about 1 hour per pound. The internal temperature should be about 145 degrees.

Make sure you give the corned beef a really good rinse to remove the salt water it is brined in.

I prefer to use a flat cut corned beef but you can also use a point tip.

You can use Yukon Gold or red potatoes just cut them into 1.5 inch chunks.

Store leftovers in an airtight container in the refrigerator for up to 4-5 days.

Nutrition