Dutch Oven Corned Beef

5 from 1 vote

Whether it's St. Patrick's Day or just a delicious dinner option, this Dutch oven corned beef and cabbage is an one pot, delicious meal.

Prep Time10

Cook Time3 30

Total Time3 40

Course: Main Dishes

Cuisine: American, St. Patrick's Day

Servings:

Calories: 584kcal

Open the corned beef bag and take out the spice packet.
Place the corned beef in a large 7 or 8 quart Dutch oven and sprinkle the spice packet on top. Add the Bay leaves, garlic, and peppercorns.
4 lb corned beef flat, 2 Bay leaves, 3 cloves garlic, 6 peppercorns
Cover the corned beef with the beef broth and any additional water needed to just barely cover the corned beef.
8 cups beef broth, water
Bring to a boil, then reduce heat to a simmer. Simmer for 50 minutes per lb.
Add the chunked carrots to the Dutch oven and continue to simmer for 15 minutes.
4 large carrots
After 15 minutes, add the quartered potatoes and simmer an additional 15 minutes.
1½ lbs potatoes
Quarter the cabbage, leaving the core so that the cabbage doesn't scatter in the pot and when transferring to a platter.
Add the cabbage and onion next, and simmer for 15 minutes. Cabbage will be bright green and slightly firm still.
1 head cabbage, 1 large onions
Transfer the corned beef to a serving platter. Let the corned beef rest for 10 - 15 minutes, then before slicing, then slice. Heap up the carrots, potatoes, and cabbage around the sliced corned beef and serve at once.

Make sure your corned beef is mostly submerged into your liquid in the Dutch oven.
Cut the vegetables in very large chunks.
Add cabbage at during the final 15 minutes. You should not smell the cabbage, that means you over cooked it. It should still be a bright green.
Allow the corned beef to rest for 10 to 15 minutes before slicing it.
Always slice against the grain.