Dutch Oven Corned Beef and Cabbage

Get ready to celebrate St. Patrick's Day with this Dutch oven corned beef and cabbage recipe. Slow-cooked until tender and flavorful, this hearty and delicious meal is perfect for gathering family and friends.

This easy corned beef meal is also called New England boiled dinner. It is very common, especially in the winter months, in northeastern America.

Contrary to popular belief, it's not a traditional Irish dish. It became popular in the 1700s when British and Irish immigrants arrived in America.

This comforting meal was an economical way to have nourishment. Corned beef is cured so it could be stored easily, and was great to enjoy with hearty vegetables.

We enjoyed this dinner as we celebrated the state of New Hampshire in our exploration of iconic state foods.

Why You Will Love This Recipe

Easy to make: This recipe is easy to follow and requires minimal prep work, making it a great option for busy weeknights or special occasions.

Delicious flavor: The combination of savory spices, tender beef, and flavorful vegetables cooks low and slow in a cast iron Dutch oven, which creates a dish that is bursting with flavor.

Traditional and comforting: Corned beef and cabbage is a classic comfort food that is perfect for cooler weather or for celebrating St. Patrick's Day. This recipe stays true to the traditional flavors while incorporating modern cooking techniques for a delicious and satisfying meal.

What is Corned Beef

Corned beef is a salt-cured product made from beef brisket. The beef is cured in a brine solution of large-grained rock salt (also known as "corns" of salt) along with pickling spices like cloves, peppercorns, and bay leaves. Brining not only impacts the texture of the beef but also gives it a salty and tangy flavor.

This recipe calls for corned beef that has already been cured. But if you have 10 days, and plenty of refrigerator space, you can also purchase a standard beef brisket and brine the corned beef yourself.

There are three cut options when purchasing corned beef:

Point - This is the thicker end of the brisket, which is more marbled and flavorful. It is also best if you want to shred the beef.

Flat Cut - The flat is the leaner portion of the brisket. It has a more consistent thickness so it is great for slicing.

Whole - The whole brisket includes both the point and the flat. This gives you the best of both worlds but can be quite large.

There is a thick layer of fat on one side of the beef that is called a fat cap. Leave that fat on while cooking so that you have the best flavor. Then you can trim it off before serving.

Ingredients

Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Corned Beef - You can usually find corned beef pre-packaged in the grocery store, though some stores also have it available at the deli counter.

Spice Packet - When you purchase corned beef it usually comes with a spice packet. For simplicity, this recipe uses that packet, but take a look at the notes section of the recipe card for measurements on your own spice mix you can use instead of the packet.

Liquid - Most of the time I just use water for the simmering liquid. But beef broth or dark beer also work well and add a little extra flavor to the meat.

Cabbage - Look for green cabbage that is fresh and firm, with tight, compact leaves. Avoid cabbages with leaves that are wilted or yellowing, as this can be a sign of spoilage.

Other Vegetables - In addition to cabbage, other vegetables like carrots and potatoes are often used to add flavor and texture. You can also try adding other vegetables like onions, parsnips, or turnips to the dish for additional flavor and nutrition.

Instructions

1) Simmer Meat

• Place the corned beef brisket into a large Dutch Oven.
• Sprinkle the seasoning packet contents over the top of the brisket, along with the crushed garlic and the bay leaf.
• Add just enough water (or whatever simmering liquid you choose) to barely cover the meat.
• Bring the liquid to a soft boil, then reduce to low heat and cover the pot with a lid.
• While this is called a boiled dinner you don't want to actually boil the meat. That would make the meat tough. Instead, the brisket should be cooked slowly to break down the connective tissue, which will result in tender meat.

2) Prepare Vegetables

• Peel the potatoes and carrots then cut them into 2-to-3-inch chunks.
• Cut the head of the cabbage into quarters and remove the core.

3) Add Potatoes and Carrots

• Carrots and potatoes take longer to cook than cabbage, so they go in to pan about 2 ¼-1/2 hours into the meat's cook time.
• Use a thermometer to check the internal temperature of the meat. If it reaches 165°F (74°C) before the vegetables are tender then you can remove the meat and wrap it in aluminum foil until the vegetables are ready.

4) Add Cabbage

• Place the cabbage wedges into the pan for the last 10 minutes of cooking.
• This allows the cabbage to fully cook without becoming mushy.
• Drain the water from the pan, and remove the meat to a cutting board.
• Trim away any excess fat from the meat. Then slice against the grain.

Alternative Cooking Methods

• Oven: Place the corned beef in the oven at 350°F (177°C) for 3 hours. Add the potatoes and carrots during the last hour, and the cabbage during the last 20 minutes.
• Slow Cooker: Place beef into the crock pot with the fat side up. Add the spices and water and cook on LOW for 6-8 hours, or HIGH for 4-6 hours. Add the potatoes and carrots halfway through the cooking time, and the cabbage during the last hour.
• Pressure Cooker: Add the beef, spices, and water to an Instant Pot and cook on HIGH pressure for 1 hour. Release the pressure using the quick release. Then add the potatoes and carrots, and cabbage, with the cabbage on top. Cook on HIGH pressure for an additional 10 minutes, then use the quick release once again.

Serving Suggestions

• This corned beef recipe is a complete meal in one pot so you could just serve it by itself. But it is also wonderful with hearty rye bread or Irish soda bread.
• Add a tangy mustard sauce to balance the heaviness of the dish.
• Choose a sweet beverage as a complement to the dish. For wine, Pinot Noir and Riesling are a great pairing, and if you prefer beer, a red ale would be a great choice!
• Or if you are enjoying this recipe on St. Patrick's Day, you've got to have a Mint Brandy Ice!

Recipe FAQs

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Recipe

This recipe and post were originally posted on February 23, 2021, and were updated on March 5, 2023. The original recipe included a mustard sauce that is not a completely separate post. You can find that recipe here: Creamy Mustard Sauce for Corned Beef

The new post includes alternative cooking methods, including slow cooker, oven, and Instant Pot.

Here is an image from the original post. Wow, we've come a long way!