Dutch Oven Corned Beef is the perfect meal for a special occasion. It’s incredibly flavorful and packed with beef brisket, potatoes, carrots, and onions. Soak up that rich sauce with a hunk of freshly baked bread to get every single drop.
Pair this dish with delicious sides like Irish cabbage with bacon, our family favorite old-fashioned potato rolls, a loaf of Dutch oven sourdough bread, and instant pot mashed potatoes. Add a fun shamrock shake for a special treat on St. Patrick’s Day!
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Why We Love Dutch Oven Corned Beef
- Perfect weekend or holiday meal.
Did someone say St. Patrick’s Day?! This is the perfect dish for any special holiday or even just a Sunday night dinner. - Great for a make-ahead dish.
Want to have a delicious dinner but don’t have time to make it? This easy corned beef recipe can be made and heated up when you’re ready to eat. - Effortless.
Since this dish has only six ingredients and requires little work, it’s perfect for maximum flavor with minimum effort!
Ingredient Notes and Substitutions
- Corned beef brisket roast: You should be able to find this cut of meat at the grocery store. If not, you may need to go to your local butcher.
- Corned beef seasoning: You can use a store-bought package or make your own at home.
- Beef broth: We recommend beef broth, but you can also use water or vegetable broth.
- Potatoes: Russet or red potatoes are great with this recipe.
- Carrots: Whole carrots tend to have the best flavor. Wash and chop them into chunks.
- Onions: A large white onion stands up best to the long, slow cooking process in this corned beef brisket recipe.
What is Corned Beef?
You may wonder what corned beef is and why you should make it.
First, there’s no corn involved in this dish. Corned beef is meat cured in salt and then braised until very tender. In the US, we use beef brisket for this dish.
The salt from the curing and the spice mix make it incredibly flavorful, and you’ll want to sip up every drop of that sauce!
Baked Corned Beef And Cabbage Recipe Tips For Success
- Prep the vegetables.
Start by peeling and slicing the potatoes, carrots, and onions so you’re ready to add them to the pot. This will save time later and allow your cooking to flow.
- Spice the meat.
Sprinkle the corned beef spices generously over the meat on all sides. You can use a packaged spice blend or make your own at home in just a few minutes.
- Cook until the meat is tender.
Place the meat, veggies, and broth in the Dutch oven, cover with the lid, and cook in the oven until the meat is fork-tender.
Dutch Oven Corned Beef FAQs
Add another layer of flavor by searing the meat in the Dutch oven on each side until it has a lovely brown crust. Then, continue with the rest of the steps.
Absolutely! It wouldn’t be a proper meal without it. Shred the cabbage and add it to the pot in the last 5 minutes of cooking so it doesn’t become mushy.
The time will vary depending on several factors. The easiest way to tell when the meat is finished cooking is to use tongs or two forks to shred it away from the center. It should be incredibly easy to do so. If it’s resistant at all, let it continue cooking. Continue checking for liquid and add more if it gets too low. Of course, you should check the internal temperature to ensure its 155ºF.
Storing and Reheating
Store the leftover baked corned beef brisket in an airtight container in the refrigerator for up to five days.
You can freeze it in a plastic container or bag for up to three months. Remember to label and date the container to remember what you’ve saved and to use it within 3 months.
To thaw, defrost it in the microwave or leave it in the refrigerator overnight. Heat it in a skillet or the microwave until warmed all through.
If you tried this dutch oven corned beef brisket recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Dutch Oven Corned Beef Brisket
Equipment
- Dutch Oven with lid, or oven safe pot with lid
Ingredients
- 3½ pound corned beef brisket roast
- corned beef seasoning use the included packet or make your one (see notes)
- 2 cups water or beef broth
Optional
- potatoes peeled and quartered
- carrots peeled and cut into 2″
- 1 large onion sliced
Instructions
- Preheat oven to 350ºF.
- Place the roast fat side down in the center of the Dutch oven or pot. If using potatoes and carrots, place them on the sides of the roast.
- Sprinkle the seasoning packet over the beef, then pour in 1 inch of water or broth. Cover the pot with the lid.
- Roast for 50 minutes per pound (about 3 hours for a 3.5-pound corned beef brisket roast) in the preheated oven until the meat is so tender that it can be flaked apart with a fork. Check the internal temperature of the meat to ensure it's 155℉.
- Let meat rest for 30 minutes, then slice against the grain before serving.
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Kerri says
Love this corned beef recipe! It’s so delicious and easy.
Lauren says
We always used to make corned beef in the slow cooker, but this slow roasted method was so much tastier. I think we will be sticking to this recipe. now!
Holley says
There’s nothing like a comfort meal like this! The corned beef was juicy and cooked to perfection!
TAYLER ROSS says
I made this corned beef for dinner last night and it was amazing! Definitely saving this recipe for St. Patrick’s Day!
Holly says
I hadn’t had corned beef and cabbage since my mom passed. She never wrote down any of her recipes so I went out in search of one. I am happy to have found yours. It was so much easier to make than I thought it would be and it was delicious. Just like my mon used to make.