Dutch Oven Corned Beef and Cabbage


  • 4 lbs flat cut corned beef with seasoning packet
  • 20 oz water
  • 4 to 6 red potatoes, cut in half
  • 4 large carrots, cut into chunks
  • 2 medium yellow onions, cut in half
  • 1 tablespoon chopped fresh rosemary
  • 1 cabbage head, sliced
  • 4 rosemary sprigs


  1. Preheat oven to 325 degrees.
  2. Rinse corned beef and blot with paper towels, reserving seasoning packet.
  3. Place meat in large dutch oven with seasoning packet and water.
  4. Cover and bake 1 hour.
  5. Lower temperature to 300 degrees and bake 1 ½ hours more.
  6. Add vegetables and rosemary.
  7. Cover and bake an additional 1 ½ hours.


Mustard Sauce for dipping: Mix together 8 oz sour cream,  2 tablespoons  dijon mustard, and 1/4 teaspoon sugar.


  1. Looks delicious? Would i have to adjust the time for a 2.5lb roast?

    • Yes Jenifer, I would adjust the time, you will want to make sure you monitor it closely so it doesn’t become over cooked.

  2. Excellent recipe! Best corned beef I have ever made.

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