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Easy Dutch Oven Corned Beef and Cabbage

This easy 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. This is one of our family favorite dutch oven recipes.

easy-dutch-oven-corned-beef-and-cabbage

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. (affiliate links present)

Dutch Oven Corned Beef and Cabbage

Do you have this cast iron pot?? They come in a wide variety of looks. From plain black and rustic to the pretty green one you see here I just got. They all work the same. If you don’t have a Dutch oven it’s a great way to cook using cast iron.

It all starts with this type of meat though right? If you are new to cooking this type of beef I am here to help. There are two types; the point and the center cut or square version. The latter is preferred but I’ve made both. Fresh is best but I have cooked frozen corned beef to tender as well!

FIRST – You should sign up for my free newsletter so you get new posts emailed to you twice a week and never miss out on anything! If you’re new to using this enclosed cast iron pot, let me share a little information:

  • This is the dutch oven I have and love.
  • I recommend having a good set of oven mitts to lift it in and out of your oven.
  • You need a good trivet if you’re going to put this directly on the table to serve.
  • For more ideas, grab this dutch oven cookbook here.
dutch oven
corned beef

Sometimes there is only one type available at the store. Either one will work I just prefer the fattier flat cut that tends to be thicker too. Once you make this for the holidays I guarantee you’ll decide to cook it at least once more throughout the year.

How long to cook corned beef in Dutch Oven

3 hours is about right, depending on how thick it is. You can easily check by lifting the lid and piercing it with a knife. If it slides in easily you’re ready to enjoy. It really is that good!! Fall apart tender meat with potatoes all of you will fight over because they are just so darn good.

You don’t add the cabbage leaves until the last 30 minutes so they get to be the perfect wilted texture and not too soft. Or you can make Instant Pot Fried Cabbage separately if you’re like my husband and don’t like your foods mixing. lol

dutch oven corned beef and cabbage recipe

Timing below is for fresh and/or defrosted meat. If you don’t have that, follow our Instant Pot frozen corned beef directions instead. That is a great just in case if you don’t have time to defrost it or able to pick up a fresh piece. This is the best way of how to cook corned beef in a dutch 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. In the process of cooking in that liquid you will get those flavors to soak in and create a wonderful side dish in one pot.

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 3 ingredient beer bread recipe, and corned beef brisket.

Dutch Oven Corned Beef

How long do you cook corned beef at 350?

This is the temperature we used here and works well. The pot captures the heat well and evenly which is why we recommend it. I wouldn’t use anything higher because you really want it to cook low and slow, that is the magic of how to make so fork tender. Same goes for our slow cooker corned beef brisket recipe but that cooks all day long.

Should you cook corned beef covered or uncovered?

Definitely covered, there is NO way around this one. You want the steam to really build up around it to break down the connective tissues in this typically tough piece of beef, that is key. This one uses the lid and we show you How to Cook Corned Beef in the Oven here which uses aluminum foil instead.

What should you cook with corned beef brisket?

I have already gone over the whole love for russets or red potatoes below right? If you do not like carrots then by all means leave them out! Love onions?? Add 2 instead of 1. The vegetables are tender and so delicious though if you do add a bunch, red potatoes are a must!

Dutch Oven Corned Beef and Cabbage

Trick to making the best dutch oven corned beef and cabbage

Here is additional post explaining the difference between the flat cut and point cut corned beef pieces. We went over that above but if you need more information to make your decision I get it. Beyond that you should make sure to;

  1. Cut your vegetables very large
  2. Leave your potatoes whole but pierce them
    1. Medium russet or large red are best
  3. Use beer for your liquid
    1. Can use beef broth or water but light beer is amazing
  4. Make sure your corned beef is mostly submerged into your liquid
    1. So it comes out tender 

When do you put cabbage in corned beef?

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 simple cabbage recipes perfectly this time 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.

cabbage wedges

I have used all 3 cuts. 3.5 lbs. is a good size for the 5 of us with a little left over. The flat or round cut is seen below, that’s my favorite.

How much beer do you need to cook corned beef brisket?

It depends on how large the pot is. If making our Easy Instant Pot corned beef and cabbage, that is also amazing, you just need 1 can which is 12 ounces. Since this has a larger area to cover we use 24 ounces, or 2 typical cans. It doesn’t matter what type you use but I use a light blonde version. Here are the steps to follow:

  1. Get out your large dutch oven
  2. On a cutting board place your rinsed potatoes on top and poke them with a fork all the way around
  3. Place your piece of beef in a large pot in the middle with those potatoes on the sides

Pour in your beer. Then sprinkle the seasoning packet that came with your corned beef on top. Add other vegetables around it too (except the cabbage, that will go in 30 minutes before it is done). Then you are set friends!

Make sure you allow it to rest before you cut beef across the grain and serve potatoes and cabbage with meat together. If you chose to add bay leaves make sure you remove them before serving too.

dutch oven corned beef recipe

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. Serve it with Dutch Oven bread or our easy Irish soda bread recipe and you’re set!

Other methods of cooking a corned beef dinner

Ninja Foodi corned beef and cabbage is great if you have that kind of pot. You use high pressure to make it this way so it is done in no time. Once you have tried and fall in love with this way of cooking you will want to try others. SO you should try our dutch oven pork roast this week too.

dutch oven corned beef and cabbage 3

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Dutch Oven Corned Beef and Cabbage

This easy dutch oven corned beef and cabbage recipe tastes amazing with potatoes and carrots inside your cast iron pot. St. Patricks Day dinner time. 
Course Entree, Main Course
Cuisine American, irish
Keyword baked, corned beef and cabbage, dutch oven
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6
Calories 458kcal
Author The Typical Mom

Equipment

Ingredients

  • 24 oz beer or water or broth, enough to almost submerge meat
  • 1 piece corned beef 3.5 lbs is what we have used
  • 2 potatoes medium russet, or large red, whole, pierced with a fork all over
  • 3 carrots cut into large chunks
  • 1 onion large slices or chunks
  • 1 head cabbage
  • mustard sauce for corned beef serve at table to spoon on to each piece served

Instructions

  • 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!

Video

Nutrition Facts
Dutch Oven Corned Beef and Cabbage
Amount Per Serving (4 oz)
Calories 458 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 7g44%
Cholesterol 81mg27%
Sodium 1891mg82%
Potassium 1429mg41%
Carbohydrates 32g11%
Fiber 8g33%
Sugar 7g8%
Protein 28g56%
Vitamin A 5245IU105%
Vitamin C 115.3mg140%
Calcium 131mg13%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
dutch oven corned beef and cabbage
dutch oven corned beef recipe
Recipe Rating




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Dave

Sunday 17th of March 2024

I used baby potatoes. I halved them and put them in when I flipped the beef at hour 2. Came out perfect

The Typical Mom

Sunday 17th of March 2024

so glad

Sue Turcsany

Wednesday 13th of March 2024

You don't add your vegetables until the corned beef has been baking for several hours, otherwise your vegetables will turn to mush. I also peel and quarter my red potatoes, don't like chewy skin on them. The amount of time you allow for this recipe is fine if you are just cooking the corned beef alone with no vegetables or cabbage added. Did you even try this for yourself and how did your potatoes and carrots come out?

Nan

Friday 8th of March 2024

I'm wanting to try this but concerned the potatoes and carrots will be mush with such a long cooking time. Can anyone speak to that please?

The Typical Mom

Friday 8th of March 2024

The larger the pieces are the firmer they will remain so if you prefer them to not be as soft then quarter potatoes and cut carrots into thirds, large chunks.

Barbara

Monday 20th of March 2023

I have seen other recipes that call for cooking a flat cut corned beef “low & slow”. I noticed one comment the gentleman said he cooked his at 225 degrees for 6 hours. There were many who commented on the tenderness just the way you posted the directions. I am nervous. Do you have any concerns if I was too cook it at 250 or 275 for 5-6 hours??

Carl

Saturday 18th of March 2023

This is my go to recipe. I like the simplicity of using Dutch oven & baking vs top of stove method. Not big beer drinkers here but usually have a few bottles in fridge that need to be cleaned up. For addl spices I toss in a few bay leaves, some peppercorns, mustard seeds & coriander seeds from summer pickling recipes. Thanks for posting recipe.

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