Dutch Oven Corned Beef and Cabbage Recipe
This Dutch oven corned beef is oven-braised low and slow for fork-tender slices, flavorful broth, and perfectly cooked vegetables. With cabbage steamed on top instead of boiled into mush, this one-pot home kitchen method delivers classic comfort with better texture and control.
Servings: 6
Calories: 750kcal
Equipment
- 7 qt Dutch Oven
Ingredients
- 4 lbs. flat cut corned beef with seasoning packet
- 10 cups water
- 1½ lbs red potatoes (4-6); halved
- 10 oz carrots (5-7); chopped
- 2 onions halved
- 4 sprigs fresh rosemary
- 2 bay leaves
- 1 head green cabbage sliced
Optional Mustard Sauce
- 8 ounces sour cream
- 2 tablespoons mustard
- ¼ teaspoon sugar
Instructions
- Rinse the corned beef and place in the Dutch Oven.
- Cover with water, about 10 cups.
- Preheat oven to 325°F.
- Bring corned beef to a boil, removing film from surface, about 30 minutes.
- Replace any evaporated water. Add the spice packet and bay leaves.
- Cover and bake for 1 hour.
- Reduce the temperature to 300°F and bake for an additional 1 ½ hours.
- Remove one cup of liquid; set aside.
- Nestle the onions, carrots and potatoes UNDER the cornbed beef.
- Add rosemary sprigs around the vegetables and one on top of the corned beef.
- Place the cabbage on top; pour the reserved liquid over the cabbage to moisten it.
- Cover and bake for 1 ½ hours. See recipe notes for quicker cooking.
- Remove everything from the Dutch oven; allow the corned beef to rest for a couple of minutes before serving.
- Serve with the optional dipping sauce and enjoy.
Notes
- Cabbage texture control: Add cabbage with the other vegetables for very soft, stew-style cabbage, or wait until the last 30 minutes so it steams on top and keeps more structure.
- Mind your potato size: Small diced potatoes should go in during the last 30–45 minutes to prevent overcooking, while larger chunks can be added earlier without falling apart.
- Need to speed things up? Increase the oven temperature to 350°F for the final 30 minutes to help the vegetables become tender more quickly.
- Save the broth: Transfer the meat and vegetables to a platter and reserve the cooking liquid — it’s perfect for reheating leftovers, making soup, or freezing for later use.
- Oven-only option: You can skip the initial stovetop boil and go straight to oven braising; just skim any impurities before adding the seasonings and lowering the temperature.
- Slice it right: Let the corned beef rest, then slice against the grain for the most tender, easy-to-chew texture.
Nutrition
Calories: 750kcal | Carbohydrates: 35g | Protein: 49g | Fat: 46g | Saturated Fat: 14g | Cholesterol: 163mg | Sodium: 3782mg | Potassium: 1877mg | Fiber: 8g | Sugar: 10g | Vitamin A: 8054IU | Vitamin C: 152mg | Calcium: 129mg | Iron: 7mg
