Dutch Oven Corned Beef and Cabbage
Everyone's favorite St. Patrick's Day meal, this Dutch Oven Corned Beef and Cabbage is loaded with flavor and great all year long.
Prep Time 15 minutes mins
Cook Time 4 hours hrs 30 minutes mins
Total Time 4 hours hrs 45 minutes mins
Course: Main Course
Cuisine: American
Keyword: Corned Beef and Cabbage
Servings: 6
Calories: 750 kcal
Author: Ned Adams
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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
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 1½ hours.
Remove one up 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 1½ hours. (See notes)
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.
Dipping Sauce for Corned Beef
Optional dipping Mustard Sauce.
Mix together:
8 oz sour cream
2 tbsp dijon mustard
¼ tsp sugar
Calories: 750 kcal | Carbohydrates: 35 g | Protein: 49 g | Fat: 46 g | Saturated Fat: 14 g | Cholesterol: 163 mg | Sodium: 3782 mg | Potassium: 1877 mg | Fiber: 8 g | Sugar: 10 g | Vitamin A: 8054 IU | Vitamin C: 152 mg | Calcium: 129 mg | Iron: 7 mg
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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