Dutch oven corned beef is the perfect meal for a special occasion. It’s incredibly flavorful and packed with brisket, potatoes, carrots, and onions. Soak up that rich sauce with a hunk of freshly baked bread to get every single drop. This corned beef recipe is so good you will not want to wait until St. Patrick’s Day to make it!
Cooking corned beef in a Dutch oven is one of the best ways to achieve a tender, juicy, and flavorful meal. The slow, steady heat and moisture from the Dutch oven help break down the tough fibers of the meat, resulting in a melt-in-your-mouth texture.
This is a perfect St. Patrick’s Day recipe, a cozy Sunday dinner, or any time you’re craving hearty comfort food. Corned beef is typically salt-cured and seasoned with pickling spices, which infuse the meat with rich, aromatic flavors. Cooking it low and slow allows the seasonings to penetrate, making every bite delicious. Pair it with cabbage, potatoes, and carrots for a classic corned beef and cabbage meal, or get creative with different side dishes and serving options!
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Why We Love This Corned Beef Recipe
- 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 & savory glaze – Brush the cooked meat with a brown sugar and Dijon mustard glaze before broiling for a caramelized crust.
- Garlic & 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 & 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 Baked Corned Beef And Cabbage
- 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 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! A gnocchi al pesto is a perfect pair for this recipe too!
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.
Corned Beef Brisket 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…
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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.
Notes
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. 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.
Nutrition
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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.