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Plated corned beef and cabbage dinner with onions, carrots, potatoes, and dipping sauce.
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5 from 3 votes

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 Time15 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 45 mins
Course: Main Course
Cuisine: American
Keyword: Corned Beef and Cabbage
Servings: 6
Calories: 750kcal
Author: Ned Adams

Equipment

  • 7 qt Dutch Oven

Ingredients

  • 4 lbs. flat cut corned beef with seasoning packet
  • 10 cups water
  • 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

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 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.

Notes

Dipping Sauce for Corned Beef

Optional dipping Mustard Sauce. 
Mix together:
  • 8 oz sour cream  
  • 2 tbsp dijon mustard
  • ¼ tsp sugar

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