This dutch oven corned beef and cabbage recipe is easy and tastes amazing with potatoes and carrots inside your cast iron pot. St. Patricks Day dinner time.
Are you ready for St. Patricks Day?? Well you don’t need that specific day to eat dutch oven corned beef and cabbage. We eat it year round because it’s so delicious! This is our fourth way of cooking corned beef and cabbage, we’ll share them all at the end. This is one of many favorite dutch oven recipes we have here on The Typical Mom blog.
But now it’s time for dutch oven corned beef and cabbage instructions!
Do you have this cast iron pot??
- If you don’t have a dutch oven it’s a great way to cook using cast iron.
- You can buy my Dutch Oven here.
- This is how to cook corned beef in your oven.
When you’re making dutch oven corned beef and cabbage, or any other cooking method, you need vegetables!
I will tell you that those are just as delicious as the meat itself. We fight over the potatoes the most often.
- However, if you do not like carrots than by all means leave them out! Love onions?? Add 2 instead of 1.
The trick to making the best corned beef is adding lots of flavor. I feel beer does this, and I am NOT a beer drinker. I do buy an occasional 6 pack though to make the best beer bread recipe, and corned beef brisket.
Trick to making the best dutch oven corned beef and cabbage
- Cut your vegetables very large
- Leave your potatoes whole but pierce them
- Medium russet or large red are best
- Use beer for your liquid
- Can use beef broth or water but light beer is amazing
- Make sure your corned beef is mostly submerged into your liquid
- So it comes out tender
Do not add your cabbage until the last stage either. When you take the lid off to cook it 1 additional hour, add it then. Another trick when it comes to cooking cabbage perfectly is to quarter your head. Just cut the end off and cut into 4 equal pieces, that way it won’t overcook and become limp.
There is a difference between the flat cut and point cut corned beef pieces.
- I have used all 3 cuts. 3.5 lbs. is a good size for the 5 of us with a little left over.
- The round cut is seen below, that’s my favorite.
Keep the size of your dutch oven in mind when choosing a piece and cooking corned beef and cabbage. You can typically find it in the meat department packaged with the spice packet inside. In our store I can find it year round which is nice. It isn’t the cheapest cut of meat around but the taste is just amazing.
Other methods of cooking a corned beef dinner are
- Easy Instant Pot corned beef and cabbage
- Ninja Foodi corned beef and cabbage
- Slow cooker corned beef brisket
You can find the differences of cooking corned beef and cabbage all 4 ways here so you can decide how you’d like to do it.
Dutch Oven Corned Beef and Cabbage
- Preheat your oven to 350 degrees and put dutch oven inside with lid so it can preheat too.
- Wash and pierce all around potatoes with a fork. Place corned beef in middle of pot with potatoes around it, or underneath meat used as a trivet (but keep in mind your meat needs to be submerged mostly).
- Slice your onion into large chunks, sprinkle around meat. Cut carrots into large chunks, put with onion on outside and top of meat.
- Pour your can of beer on top of your meat. 24 oz. is about right. Enough to mostly submerge your piece of meat. Any brand but dark beer will really change the flavor of the beef. Sprinkle your spice packet on top of your meat.
- Put lid on and bake at 350 degrees for 2 hours. Then flip corned beef brisket and cook for an additional 30 min at 350 degrees.
- Cut end off cabbage and cut it into 4 equal chunks.
- Take dutch oven out and put chunks of cabbage inside, cook for last remaining 30 minutes at 350 degrees. If you want your cabbage to crisp up a bit on edges you can leave lid off
- Take out, allow meat to rest for 5-10 minutes before slicing. Enjoy!