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Tender Corned Beef and Cabbage in a Dutch Oven

Close-up of tender, sliced dutch oven corned beef and cabbage with carrots and potatoes.
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Cook classic corned beef and cabbage using your Dutch oven for a moist, flavorful, one-pot meal perfect for any gathering.

Ingredients

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  • 1 (3-4 lb) corned beef brisket with spice packet
  • 1 tablespoon vegetable oil
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 4 cups beef broth or water
  • 1 head green cabbage, cut into 8 wedges
  • 4 large carrots, peeled and cut into 2-inch pieces
  • 4 medium potatoes, quartered

Instructions

  1. Pat the corned beef dry. If the spice packet contains a curing salt packet, discard it; use only the dry spices. Rub the spice mix evenly over the brisket.
  2. Heat the vegetable oil in your Dutch oven over medium-high heat. Sear the corned beef on all sides until nicely browned, about 2-3 minutes per side. Remove the beef and set it aside.
  3. Add the onion and garlic to the Dutch oven and cook until softened, about 3 minutes. Add the peppercorns and mustard seeds.
  4. Return the corned beef to the pot, fat-side up. Pour in the beef broth or water until the meat is about halfway submerged.
  5. Bring the liquid to a simmer on the stovetop. Cover the Dutch oven tightly with the lid.
  6. Transfer the Dutch oven to a preheated oven at 325 degrees Fahrenheit. Braise for 3 to 4 hours, or until the beef is fork-tender. Check the liquid level halfway through and add more broth if necessary to prevent scorching.
  7. Remove the corned beef from the pot and place it on a cutting board. Tent loosely with foil and let it rest for 15 minutes before slicing against the grain.
  8. While the beef rests, add the cabbage wedges, carrots, and potatoes to the remaining liquid in the Dutch oven. The liquid should cover the vegetables.
  9. Bring the liquid back to a simmer on the stovetop, cover, and cook for 20 to 30 minutes, or until the vegetables are tender.
  10. Serve the sliced corned beef with the cooked vegetables and spoon the cooking liquid over the top.

Notes

  • For extra flavor, you can substitute half of the broth with dry red wine during the braising step.
  • If you prefer a softer cabbage texture, add the wedges during the last 15 minutes of the beef’s cooking time.
  • Save the leftover cooking liquid to use as a flavorful base for soup or gravy.

Nutrition

Find it online: https://cookingzenith.com/dutch-oven-corned-beef-and-cabbage/