dutch oven corned beef cabbage recipe

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The Best dutch oven corned beef cabbage recipe

I make this Dutch oven corned beef and cabbage at least a few times every March, and often in the middle of summer when my family asks for it out of nowhere. One pot does the whole job. The brisket goes in with the pickling spices, the potatoes and carrots follow, and the cabbage goes in at the end so it keeps some texture instead of turning to mush. Cleanup is a cutting board and one heavy pot, which matters to me more than it probably should.

My kids are not always excited about boiled vegetables, but they finish the cabbage when it has soaked up the broth from the beef. My husband piles his plate with meat and mustard, and I usually end up eating the leftovers cold the next day while I am standing at the counter. It works for a crowd if you are hosting, and it works on a random Tuesday too, since most of the cooking time is hands off.

I like that the meal is mostly whole food. Cabbage and carrots bring vegetables and fiber to the plate, and the beef is a solid source of protein that keeps everyone full. It is hearty food rather than light food, so it fits a cold day or a big family dinner better than a hot afternoon. If you want to keep it on the lighter side, load up on the cabbage and go easy on the meat portions.

Dutch Oven Corned Beef and Cabbage

4.6 from 604 votes

A flat-cut corned beef brisket simmers low and slow in a Dutch oven until fork tender, then potatoes, carrots, and cabbage cook in the same savory broth. It is a one-pot New England-style dinner with almost no cleanup and plenty of leftovers.

Prep Time15 mins
Cook Time3 hrs 15 mins
Resting Time0 mins
Total Time3 hrs 30 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Corned Beef

3 to 4 lbs flat-cut corned beef brisket with spice packet
8 cups cold water, plus more as needed
1 large yellow onion, quartered
4 cloves garlic, smashed
2 dried bay leaves
1 tsp black peppercorns
1 tbsp cider vinegar

For the Vegetables

1 1/2 lbs small Yukon Gold potatoes, halved if large
4 medium carrots, peeled and cut into 2-inch chunks
1 small head green cabbage, cut into 6 wedges with the core left intact
2 tbsp chopped fresh parsley, for serving
Coarse black pepper, to taste

👨‍🍳Directions

1Rinse the corned beef under cold running water and pat it dry with paper towels. This washes off the surface brine so the broth does not turn out aggressively salty.
2Set a 5- to 6-quart Dutch oven over medium-high heat. Place the brisket fat side up in the pot and add the cold water until it sits about 1 inch above the meat.
3Add the onion, garlic, bay leaves, peppercorns, vinegar, and the contents of the spice packet. Bring the liquid to a bare simmer, which should take about 8 to 10 minutes, then lower the heat so the surface barely trembles.
4Skim off the gray foam that rises to the top with a spoon and discard it. Cover the pot and cook at a gentle simmer for 2 1/2 to 3 hours, turning the brisket once about halfway through.
5Check for doneness by pushing a fork into the thickest part of the meat. It should slide in with almost no resistance. If it still fights back, cover and simmer another 20 to 30 minutes.
6While the meat cooks, halve the potatoes, peel and cut the carrots, and cut the cabbage into six wedges, keeping the core intact so the pieces hold together in the broth.
7Lift the brisket out with tongs and set it on a platter. Spoon 2 to 3 tablespoons of the hot broth over the top, tent loosely with foil, and let it rest for 15 minutes.
8Meanwhile, add the potatoes and carrots to the simmering broth. Cover and cook for 12 to 15 minutes, until the potatoes are firm-tender when pierced with a knife.
9Nestle the cabbage wedges into the pot on top of the other vegetables. Cover and cook 8 to 10 minutes more, until the stems are tender but the leaves still hold their shape. Do not stir, or the wedges will fall apart.
10Slice the brisket against the grain into 1/4-inch slices, spoon the vegetables and a ladleful of broth alongside, and finish with parsley and coarse black pepper.

🔧Equipment

5- to 6-quart Dutch oven with lid
Tongs
Slotted spoon
Cutting board
Chef’s knife
Serving platter
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 29g💛Saturated Fat: 9g❤️Cholesterol: 95mg🧂Sodium: 1180mg🌾Total Carbs: 22g🥦Dietary Fiber: 5g🍬Sugars: 5g🥩Protein: 25g

📝Notes

Tips: Keep the pot at a bare simmer rather than a rolling boil, which keeps the brisket from shredding before it is fully tender. If you want a milder flavor, swap 2 cups of the water for a light beer or apple cider. Corned beef is salty on its own, so taste the broth before adding any salt. Leftovers keep in the refrigerator up to four days and reheat well in a covered skillet with a splash of broth. If you are feeding a smaller group, a 2-pound brisket fits comfortably in a 5-quart pot and the cooking time drops to about 2 hours.

Watch Video Of How Dutch Oven Corned Beef and Cabbage Works

This dutch oven corned beef and cabbage is the one I make when I want a meal that feeds a crowd without hovering over the stove all day. Everything goes into one pot and comes out tender, and it works just as well for a Sunday dinner as it does for a holiday table with family. Set it out with mustard and some good bread and nobody leaves hungry.

❓ Frequently Asked Questions About Dutch Oven Corned Beef and Cabbage

1. Do I need to rinse the corned beef before cooking it?

Rinsing is a good idea. Corned beef is cured in a salty brine, and a quick rinse under cool running water removes the surface brine that can make the finished dish taste harsh. If you are sensitive to salt, soak the brisket in a bowl of cold water for 30 minutes to an hour before cooking, then discard the water and pat the meat dry. Either way, do not add salt to the pot until you have tasted the broth near the end of cooking.

2. How long does corned beef take in a Dutch oven?

Expect roughly 2 1/2 to 3 hours for a 3- to 4-pound flat-cut brisket. Bring the liquid to a bare simmer on the stovetop, cover, and either keep it at a low simmer or move the pot to a 325°F oven. The meat is done when a fork slides in with little resistance and the internal temperature reaches about 200°F to 205°F. A larger point cut can take closer to 3 1/2 hours, so start checking early and trust the fork over the clock.

3. When should I add the potatoes, carrots, and cabbage?

Add them in stages so nothing turns to mush. Put the potatoes and carrots in during the last 45 to 60 minutes of cooking, once the brisket has already had an hour or more to soften. Add the cabbage wedges in the final 15 to 20 minutes and cook just until the thickest part of the core is tender but still holds its shape. If your pot is crowded, lift the brisket onto a plate, simmer the vegetables in the broth, then return the meat to warm through.

4. Can I make corned beef and cabbage in a Dutch oven on the stovetop instead of the oven?

Yes, and many cooks prefer it. Keep the pot covered over low heat and confirm the liquid is barely bubbling — a hard boil will make the meat stringy and tough. Check the water level every 30 minutes or so and top it up with hot water if it drops below an inch in the bottom of the pot. The oven method is more hands-off and heats more evenly, but stovetop works fine if you stay nearby.

5. How should I store and reheat the leftovers?

Cool the brisket and vegetables separately, then refrigerate them in shallow containers for up to four days. Corned beef freezes well for two to three months; slice it first so you can thaw only what you need. Reheat gently — a covered skillet over low heat with a splash of the reserved broth, or a 300°F oven — because high heat will dry out the lean edge of the flat. Boiled potatoes and cabbage lose texture on the second day, so rewarm them just until hot.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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