Dutch oven corned beef is the perfect comfort food for special occasions—or any day you want a hearty, flavorful meal. Packed with tender brisket, potatoes, carrots, and onions, it’s a one-pot wonder that delivers big flavor with minimal effort. Don’t forget a slice of crusty bread to soak up every drop of that rich, savory broth. This dish is so satisfying, you won’t want to wait for St. Patrick’s Day to make it!
Cooking corned beef in a Dutch oven is one of the most reliable ways to get a tender, juicy roast. The Dutch oven’s thick walls and tight-fitting lid create the perfect environment for slow, even cooking. The brisket’s tough fibers break down as it simmers in a flavorful broth, resulting in consistently melt-in-your-mouth meat.
This is more than just a St. Patrick’s Day recipe—it’s perfect for any time you want to serve up something hearty and satisfying. Traditional corned beef in Dutch oven recipes use salt-cured brisket and a blend of pickling spices, which infuse the meat with deep, aromatic flavor as it cooks. Serve it with classic cabbage and root veggies or switch it up with roasted sides, mashed potatoes, or even a creamy horseradish sauce!
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Why We Love This Corned Beef in Dutch Oven
- 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 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! It is a one-pot meal too, which means less dishes later!
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 and ask for a flat cut of a brisket. This differs from the point cut brisket, which is typically a fattier cut of meat. Be sure to rinse off store bought meat cuts to avoid excess salt.
- Corned beef seasoning: You can use a store-bought spice packet or make your own at home with our home made corned beef seasoning. To make your own, all you need is coriander, mustard seed, peppercorns, star of anise or anise seeds, bay leaves and red pepper flakes
- Beef broth: We recommend beef broth, but you can also use beef stock, water or vegetable broth. Some even prefer to use a dark beer (such as Guinness) as added flavoring.
- Potatoes: Russet or red potatoes are great with this recipe.
- Carrots: Whole carrots tend to have the best flavor. Wash and chop them into large chunks.
- Onions: A large white onion stands up best to the long, slow cooking process in this brisket recipe.
Recipe Variations
- Guinness braised: Replace some of the cooking liquid with Guinness beer for a deep, malty flavor.
- Spicy: Add red pepper flakes or extra black pepper for a little heat.
- Sweet and savory glaze: Brush the cooked meat with a brown sugar and Dijon mustard glaze before broiling for a caramelized crust.
- Garlic and herb: Add fresh garlic, rosemary, and thyme for an herbaceous flavor boost.
- Low-carb version: Skip the potatoes and serve the corned beef with roasted Brussels sprouts, cauliflower mash, or sautéed greens.
Equipment Used in Our Recipe
- Dutch oven
- Sharp knife and cutting board
- Tongs
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 United States, we use brisket for this dish. People generally use a slow cooker, a large dutch oven or a pressure cooker to make corned beef with cabbage and potatoes.
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!
How to Make Dutch Oven Corned Beef
- 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. Add wedges of cabbage (optional) during the last 5 minutes of cooking so they do not get soggy.
🎯 TFN Pro Tip
Let the meat rest before slicing – Allowing it to rest for 10-15 minutes keeps the juices locked in for maximum flavor.
Serving Suggestions
This corned beef in Dutch oven pairs beautifully with a variety of classic and creative sides. Pair this dish with delicious sides like fried cabbage with bacon and onions, our family favorite potato yeast rolls, a loaf of sourdough bread Dutch oven recipe, a broccoli Instant Pot recipe, and an Instant Pot mashed potatoes recipe. If you prefer roasted sides, try honey-glazed carrots, crispy roasted potatoes, or garlic butter green beans.
For a modern twist, serve this with buttered egg noodles, a fresh kale salad, or creamy mashed cauliflower for a low-carb option. Don’t forget the mustard or horseradish sauce for an extra burst of flavor!
Add a fun shamrock shake for a special treat on St. Patrick’s Day!
Leftovers? Make delicious corned beef sandwiches on wheat bread, or chop it up for a hearty corned beef hash with eggs for breakfast the next day, like add it to our sourdough breakfast sandwich recipe.
Recipe 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. Some even prefer to use a dark beer (such as Guinness) as added flavoring. Serve with mustard sauce, horseradish sauce or extra cooking liquid.
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.
Store the leftover baked corned beef brisket in an airtight container in the refrigerator for up to five days.
You can also put the meat in a plastic container or bag and place in freezer for up to three months. Remove and thaw before reheating.
You can also shred leftovers, add diced potatoes, eggs, onion and create a beef hash. Or make a yummy Reuben sandwich!
Love Beef Dinner Ideas? Here’s More…
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. Follow us on Facebook or instagram for more. Thanks for visiting!
Dutch Oven Corned Beef
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.
Notes
- Guinness braised: Replace some of the cooking liquid with Guinness beer for a deep, malty flavor.
- Spicy: Add red pepper flakes or extra black pepper for a little heat.
- Sweet and savory glaze: Brush the cooked meat with a brown sugar and Dijon mustard glaze before broiling for a caramelized crust.
- Garlic and herb: Add fresh garlic, rosemary, and thyme for an herbaceous flavor boost.
- Low-carb version: Skip the potatoes and serve the corned beef with roasted Brussels sprouts, cauliflower mash, or sautéed greens.
- Let the meat rest before slicing – Allowing it to rest for 10-15 minutes keeps the juices locked in for maximum flavor.
- How to Store Corned Beef Brisket: 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.
- To make Corned Beef Brisket ahead of time: If you want to have a delicious dinner but don’t have time to make it, this easy corned beef recipe can be made ahead and heated up when you’re ready to eat.
Nutrition
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Eileen says
This was such an easy recipe & it came out delicious! I like beer in this recipe but Guinness is a bit strong for me so I add a lager DELICIOUS! And I love not having to turn the oven on ! Thanks for the recipe!
Peggy Carwile says
Can my cabbage be put in with the brisket also or should it be cooked separate separately?
Gianne - TFN Team Member says
You can definitely cook the cabbage with the brisket, but for the best texture, it’s a good idea to add it during the last 30–40 minutes of cooking. This way, the cabbage softens and absorbs all the delicious flavors from the broth without becoming overly mushy. If you prefer your cabbage a bit firmer, you can also cook it separately and ladle some of the corned beef cooking liquid over it for added flavor. Either way works—it just depends on your texture preference!
Jill says
Full proof recipe. I used Irish beer for my liquid
Linda says
Will give this a try.