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Close-up of corned beef and cabbage with root vegetables.

Dutch Oven Corned Beef and Cabbage with Potatoes and Carrots

A hearty and flavorful Dutch oven recipe featuring tender corned beef brisket, cabbage, potatoes, and carrots. Perfect for a comforting and satisfying meal.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 people
Course: Main Course
Cuisine: Irish
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lb corned beef brisket with spice packet
  • 1 large onion quartered
  • 4 carrots peeled and cut into 2-inch pieces
  • 1.5 lbs Yukon gold potatoes quartered
  • 1 head cabbage cored and cut into wedges
  • 6 cups beef broth or water
  • 2 bay leaves
  • 1 tbsp olive oil
  • to taste Salt and pepper optional, go light on salt due to corned beef

Method
 

  1. Preheat oven to 325°F (160°C).
  2. Heat olive oil in a Dutch oven and sear the corned beef on all sides. Remove and set aside.
  3. Add onion and carrots to the Dutch oven and cook until slightly softened, about 5 minutes.
  4. Place the corned beef back into the Dutch oven on top of the vegetables. Add spice packet and bay leaves.
  5. Pour beef broth over the corned beef until mostly submerged. Bring to a simmer.
  6. Cover and transfer to the oven. Cook for 3 hours.
  7. Add the potatoes to the Dutch oven. Cover and return to the oven for another 30 minutes.
  8. Add the cabbage wedges on top of the potatoes. Cover and cook for a final 30 minutes.
  9. Remove from oven. Let the corned beef rest for 10-15 minutes before slicing.
  10. Serve the sliced corned beef with the cabbage, potatoes, and carrots. Ladle some of the cooking liquid over the top.

Notes

For a richer flavor, use beef broth instead of water. Be careful with the salt, as corned beef is already quite salty.