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Dutch Oven Corned Beef and Cabbage
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Dutch Oven Corned Beef and Cabbage

Dive into tradition with this comforting one-pot Dutch Oven Corned Beef and Cabbage. A hearty meal that's perfect for St. Patrick's Day.
Course Main Course
Cuisine American, Irish
Keyword cabbage, corned beef, dutch oven
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 6 servings
Calories 794kcal

Equipment

  • 1 Dutch Oven

Ingredients

  • 4 pounds corned beef brisket (3-4 pounds) with spice packet
  • 6 cups water
  • 1 onion peeled and quartered
  • 3 cloves garlic minced
  • 1 bay leaf
  • 6 red potatoes medium, quartered
  • 4 carrots large, peeled and cut into chunks
  • 1 head of cabbage small, cut into wedges

Whole grain mustard, for serving (optional)

    Instructions

    • Rinse the corned beef under cold water and pat dry.
    • Place it in a Dutch oven with the spice packet, onion, garlic, and bay leaf.
    • Add water until the meat is covered.
    • Bring to a boil, then reduce the heat to a simmer.
    • Cover and cook for about 2 1/2 hours or until the meat is tender.
    • Add the potatoes and carrots to the pot, cover, and cook for an additional 15 minutes.
    • Finally, add the cabbage wedges on top of the meat and vegetables.
    • Cover and cook for another 15 minutes or until the cabbage is tender.
    • If desired, remove the corned beef from the Dutch oven and place it on a baking sheet.
    • Cook it under the oven broiler until the top has browned.
    • Let the meat rest for a few minutes before slicing it against the grain.
    • Arrange the slices on a serving platter with the vegetables.

    Nutrition

    Serving: 1serving | Calories: 794kcal | Carbohydrates: 45g | Protein: 51g | Fat: 46g | Saturated Fat: 14g | Cholesterol: 163mg | Sodium: 3732mg | Potassium: 1902mg | Fiber: 7g | Sugar: 9g | Vitamin C: 102mg | Calcium: 57mg | Iron: 7mg | Net Carbohydrates: 33g