A Tasty Twist on Dutch Oven Corned Beef and Cabbage

If you’re in need of a mouthwatering one-pot meal, look no further than Dutch oven corned beef and cabbage. This flavorful dish, simmered in stout and beef broth with potatoes and carrots, is the perfect way to celebrate St. Patrick’s Day or any occasion that calls for some hearty comfort food.

The nostalgic scent of corned beef and cabbage has a way of bringing back fond memories. While many Americans associate this dish with St. Patrick’s Day, it may come as a surprise that it’s not actually a traditional Irish meal. It gained popularity among Irish immigrants in the United States, who substituted bacon with brisket, creating a new beloved tradition.

Forget the pressure cooker or slow cooker methods. For the best results, opt for stovetop cooking in a large Dutch oven. The pickled flavor of the corned beef becomes even more pronounced, making this recipe a standout.


  • 3-4 lb. brined corned beef brisket
  • Avocado oil or other high-smoke-point cooking oil
  • Beef broth
  • Stout (Guinness is recommended, but you can substitute more broth for a non-alcoholic version)
  • Bay leaves
  • Worcestershire sauce (optional)
  • Yellow or red potatoes
  • Carrots
  • Yellow or white onion
  • Green cabbage
  • Salt and pepper
  • Parsley (optional)

How to Make Dutch Oven Corned Beef and Cabbage

This recipe may have several steps, but fear not, it’s easier than it looks. Here’s what you need to do:

  1. Start by draining any excess liquid from the corned beef and patting it dry with paper towels. This helps remove excess salt and any congealed slime, ensuring a flavorful result.
  2. Rub the corned beef with the spices from the included seasoning packet, making sure to coat both sides evenly.
  3. Heat a Dutch oven over medium-high heat and add oil.
  4. Sear the brisket on all sides until it forms a beautiful crust.
  5. Flip the brisket so the fatty side is facing up, and pour in the beef broth, stout, Worcestershire sauce (if using), and bay leaves. Add enough water to cover the meat, if needed.
  6. Gently simmer the brisket, covered with a tight-fitting lid, for about 40-45 minutes per pound, until it reaches a tender and succulent texture.
  7. While the corned beef simmers, prepare the vegetables. Cut the potatoes into 2-inch pieces (either quartered or halved), peel and slice the carrots, slice the onion thinly, and cut the cabbage into wedges.
  8. Submerge the potatoes, carrots, and onion in the pot alongside the corned beef, placing the cabbage wedges on top. Spoon some of the broth over the vegetables.
  9. Cover the pot again and let the vegetables cook with the meat at a gentle simmer for 25-35 minutes, or until the potatoes and carrots are cooked through.
  10. Remove the meat and let it rest for 15 minutes before slicing. Season the vegetables and cooking liquid with salt and pepper.
  11. Slice the corned beef against the grain, at a 90° angle to the natural lines of the meat.
  12. Arrange the sliced corned beef in the center of a platter along with the cooked vegetables. Serve with Dijon mustard, stone ground mustard, or cream-style horseradish sauce, and don’t forget to spoon some of the cooking broth over the meat and veggies for extra flavor.
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Tips for Perfection

To ensure your Dutch oven corned beef and cabbage turns out perfectly every time, keep these tips in mind:

  • Slice the corned beef against the grain to achieve the ideal texture.
  • Maintain a gentle simmer throughout the cooking process to prevent the meat from becoming tough.
  • Cut the carrots smaller than the potatoes as they take longer to cook.
  • If using a cast iron Dutch oven, heat it slowly, starting with a low temperature and gradually increasing it.
  • If the corned beef finishes cooking before the vegetables, remove it from the pot and let it rest while the veggies finish cooking.
  • Give the corned beef a 15-minute resting period before slicing to allow the juices to settle and keep the meat moist.

Leftovers and Freezing

One of the joys of making Dutch oven corned beef and cabbage is the abundance of leftovers. They can be used to make a variety of delicious dishes. Simply store the leftovers in the refrigerator for up to 5 days. When reheating, sprinkle a little water on top of the meat before microwaving to keep it moist. Alternatively, transform the leftovers into mouthwatering corned beef fritters, corned beef hash, or a classic Reuben sandwich.

For long-term storage, freeze the corned beef meat in a tightly sealed freezer-safe bag or airtight container for up to 4-5 months. Defrost it overnight in the refrigerator to preserve its flavors and prevent dryness. Remember that the vegetables are best enjoyed fresh.

For a delightful breakfast using leftover corned beef, cabbage, and potatoes, sauté them in a skillet with butter or oil, then crack eggs on top and bake until the whites set. It’s a tasty way to start your day!

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Now that you’re armed with the secrets to the most tantalizing Dutch oven corned beef and cabbage, it’s time to put your culinary skills to the test. Enjoy this dish with family and friends, and savor every bite. And if you’re looking for more mouthwatering recipes, check out Rowdy Hog Smokin BBQ for some finger-licking good barbecue inspiration!

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