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Close-up of corned beef dinner with visible beef, potatoes, carrots, and celery on a slate plate.

Classic Dutch Oven Corned Beef Dinner

Enjoy a tender and flavorful corned beef dinner cooked in a Dutch oven. This recipe delivers fall-apart corned beef with perfectly cooked vegetables every time.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6 people
Course: Main Course
Cuisine: Irish
Calories: 450
Ingredients Method Notes

Ingredients
  

Corned Beef
  • 1 corned beef brisket 3-4 pound, with spice packet
Vegetables
  • 1 large onion quartered
  • 4 carrots peeled and cut into 2-inch pieces
  • 4 celery stalks cut into 2-inch pieces
  • 6-8 small red potatoes quartered
  • 1 head cabbage cored and cut into wedges
Other
  • 4 cups beef broth or water
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar Optional
  • Fresh parsley Optional: chopped, for garnish

Method
 

  1. Preheat oven to 325°F (160°C).
  2. Rinse the corned beef brisket under cold water.
  3. Sear corned beef in Dutch oven until browned, about 3-4 minutes per side. Remove brisket.
  4. Add onion, carrots, and celery to the Dutch oven and cook until slightly softened, about 5-7 minutes. Season with salt and pepper.
  5. Pour beef broth into the Dutch oven, scraping up any browned bits.
  6. Place corned beef back into the Dutch oven, fat-side up. Add the spice packet.
  7. Bring to a simmer, then cover and transfer to the preheated oven.
  8. Bake for 3 hours, or until the corned beef is very tender.
  9. Add potatoes and cabbage wedges. If desired, stir in apple cider vinegar.
  10. Cover and return to the oven for another 30-45 minutes, or until the potatoes and cabbage are tender.
  11. Let the corned beef rest for 10-15 minutes before slicing against the grain.
  12. Serve with cooked vegetables and broth. Garnish with fresh parsley, if desired.

Notes

For extra flavor, add a dark beer to the Dutch oven along with the beef broth.