In the world of comfort food, few dishes bring as much warmth and coziness as Corned Beef and Cabbage. It’s a classic dish with a long history, and its popularity is easy to understand. It’s a hearty, flavorful, and filling meal that is easy to put together in the Dutch Oven.
When it comes to cooking corned beef and cabbage, I think that there’s no better cooking vessel than the Dutch oven. It is the perfect size to fit a corned beef brisket and all the necessary vegetables.
The cast-iron construction is excellent at evenly distributing heat, creating a perfectly cooked meal. The tight-fitting lid helps to keep moisture locked in, ensuring that your corned beef is cooked to a rich, juicy perfection. This recipe is sure to become a favorite in your home!
Want more St. Patrick’s Day dinner ideas?
15 Dinner Ideas for St. Patrick’s Day:
Check out these fun and festive dinner ideas for St. Patrick’s Day! From Irish-inspired recipes to themed party foods, there’s something for everyone. So get your green gear ready and enjoy a delicious dinner with your family this St. Patrick’s Day! We even have a fun rendition of Green Eggs and Ham! I hope you find something that inspires you.
Beef and Vegetables Mini Pot Pies:
Homemade pot pies are one of my favorite meals of all time. They are both delicious and filling while giving you a feeling of down-home comfort. And, you may be thinking they are hard to make, but you would be wrong! Actually, they are super easy and what can be more fun than theseBeef & Vegetable Mini Pot Pies?! There is something about mini-sized versions that make them that much more delicious!
Corned Beef and Cabbage Ingredients:
- 2 large Onions, sliced
- One 3-pound Corned Beef brisket
- 1 Corned Beef seasoning packet
- 2 Bottles of Ginger Beer
- 2 cups or more of Water
- 1 bag of baby carrots
- 1 bag of small Red Potatoes, halved
- 1 small Cabbage, cut into wedges
Corned Beef and Cabbage Instructions:
Cut and slice your vegetables. Then rinse and pat dry the brisket with paper towels.
Add the olive oil to the dutch oven.
Heat over medium heat and add the corned beef brisket.
Brown all sides of the brisket.
Remove the brisket from the dutch oven.
Place onions and carrots in the dutch oven.
Sprinkle brisket with the spice packet that comes with corned beef. Pour bottles of ginger beer and or water into the dutch oven. Make sure the liquid reaches the top of the meat.
Cover with lid.
Cook over high heat to bring it to a boil.
Reduce the heat to low to medium, and cook for 3 ½ hours.
Add the potatoes and cook for 1 hour.
Check the liquid level at this point.
If it has cooked down too low, add a cup of water or broth to prevent scorching. Now add the cabbages and cook for 45 minutes.
Serve straight from the dutch oven.
Enjoy!
Why do we eat Corned Beef and Cabbage on St. Patrick’s Day?
Corned beef and cabbage is one of the most iconic dishes associated with St. Patrick’s Day. It has a long history and has been eaten in Ireland for centuries. The traditional dish can be traced back to the Irish diaspora and its presence in the United States. It is a dish that has become a favorite among many and has become a part of Irish-American culture
Print the Recipe:
Yield: 4-5
Dutch Oven Corned Beef and Cabbage
Prep Time: 10 minutes
Cook Time: 5 hours 30 minutes
Total Time: 5 hours 40 minutes
In the world of comfort food, few dishes bring as much warmth and coziness as Corned Beef and Cabbage. It's a classic dish with a long history, and its popularity is easy to understand. It's a hearty, flavorful, and filling meal that is easy to put together in the Dutch Oven.
Ingredients
- 2 large Onions, sliced
- 1 3 pound Corned Beef brisket
- 1 Corned Beef seasoning packet
- 2 Bottles of Ginger Beer
- 2 cups or more of Water
- 1 bag of baby carrots
- 1 bag of small Red Potatoes, halved
- 1 small Cabbage, cut into wedges
Instructions
Rinse and pat dry the brisket with paper towels.
Add the olive oil to the dutch oven.
Heat over medium heat and add the corned beef brisket.
Brown all sides of the brisket.
Remove the brisket from the dutch oven.
Place onions and carrots in the dutch oven. .
Sprinkle brisket with the spice packet that comes with corned beef. Pour bottles of ginger beer and or water into the dutch oven. Make sure the liquid reaches the top of the meat.
Cover with lid.
Cook over high heat to bring it to a boil.
Reduce the heat to low to medium, and cook for 3 ½ hours.
Add the potatoes and cook for 1 hour.
Check the liquid level at this point.
If it has cooked down too low, add a cup of water or broth to prevent scorching. Now add the cabbages and cook for 45 minutes.
Serve straight from the dutch oven.
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FAQs
Place the onion chunks into the dutch oven, and pour the beer and beef broth into the bottom. Place the corned beef on top of the onions fat side up, add in the smashed garlic.
What is the secret to the best corned beef? ›
Simmering corned beef on the stovetop is a tried-and-true method that results in very tender beef. One of the keys to simmering corned beef correctly is the amount of water in the pot. When there's not ample liquid to cover the meat, your dreams of tender corned beef may be replaced by a tough, chewy result.
Is corned beef better in oven or boiled? ›
So why not try making a baked corned beef instead of a boiled one? Cooking the corned beef in a tightly sealed roasting pan with water ensures the moisture gets trapped inside the brisket, resulting in one of the best corned beefs we've ever tried.
Do you drain liquid from corned beef and cabbage? ›
When the meat is almost done, and you are about an hour from dinner, ladle out most of the cooking liquid and place in a large, heavy bottomed cooking pot. Add the cut potatoes, carrots and rutabaga.
What is the best method for cooking corned beef? ›
In our book, roasting is our preferred method to cooking a corned beef brisket. Roasting results in a super moist and tender brisket with an irresistible crust. We packed in the flavor with a unique and simple homemade spice blend—trust us, you won't find flavor like this in a little pre-made baggie.
What is the best method for cooking tender corned beef? ›
Slow cooker cooking is a popular and effortless way to cook corned beef that results in tender and succulent meat. The slow cooker, or crock pot, lets you cook food over a long period. This lets the meat absorb the flavors of the cooking liquid and spices.
Does corned beef get more tender the longer it is cooked? ›
Corned beef is made from one of several less tender cuts of beef like the brisket, rump, or round. Therefore, it requires long, moist cooking. Corned beef is safe once the internal temperature has reached at least 145 °F, with a three minute rest time, but cooking it longer will make it fork-tender.
Should corned beef be covered in liquid? ›
The Best Way to Cook Corned Beef
Place your corned beef brisket in a large pot or Dutch oven with a lid along with some aromatics like carrot chunks, celery stalks and a quartered onion. These vegetables will infuse the cooking liquid with flavor as the corned beef simmers away. Cover the corned beef with water.
Do I rinse corned beef before cooking? ›
Always Rinse Corned Beef Before Cooking It
Regardless of whether you cure the meat yourself or buy a ready-to-cook corned beef, chances are there's excess salt lingering on the surface and tucked into folds on the outer part of the meat.
What not to do when cooking corned beef? ›
Not rinsing the meat before cooking.
Do this instead: Whether you bought a ready-to-cook corned beef or you cured your own, rinse the meat several times under cool water to remove any excess salt. But don't think this means you're rinsing away all the flavor; by this point, the meat is fully infused with it.
Sprinkle seasoning packet over beef, then pour in water until potatoes are almost covered. Cover with a lid or heavy aluminum foil. Roast in the preheated oven until corned beef is so tender it can be flaked apart with a fork, about 5 to 6 hours.
What makes corned beef taste good? ›
Corned beef is typically made from beef brisket – a relatively inexpensive cut of beef – cured in salt brine, with some pickling spices: bay leaf, peppercorns, mustard seed, juniper berries, coriander seeds, and whole cloves. Corned beef gets its characteristic sweet and tart taste from the brine.
What happens if you don't rinse corned beef? ›
Don't worry that you will be rinsing away flavor. Rinsing the corned beef means it will be less salty. Also, keep the seasoning packet if one came with it. The packet is a pickling spice blend made up mostly of peppercorns, bay leaves, and mustard seeds.
What happens if corned beef doesn't have spice packets? ›
If the corned beef didn't come with a spice packet, you'll want to use 2 teaspoons of seasoning per pound of corned beef. For example, if the store-bought corned beef is 4 pounds, you'll want to use 8 teaspoons of seasoning.
How many will a 3 lb corned beef feed? ›
Keep in mind that depending on the cut, corned beef will shrink by as much as one-third during cooking. A 3-pound brisket should feed four to six people if served with vegetables.
Which side of corned beef goes up when cooking? ›
For a three to five-pound corned beef brisket, cook for 3 to 3 1/2 hours. STOVE: Place brisket fat-side up in a large pot and cover it with water. Bring the water to a boil; then reduce the heat and simmer, allowing about 1 hour per pound. Vegetables may be added during the last 20 to 30 minutes of cooking.
Do you cook corned beef fat side up or down? ›
Is Corned Beef Cooked Fat Side Up Or Down? Corned Beef Brisket should be placed in the crockpot or pot with the fat side up. The fat insulates and protects the meat and helps the corned beef from drying out as it cooks.
Which side of corned beef goes up? ›
Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice.
Do you cut corned beef fat side up or down? ›
How to Cut Corned Beef
- Let the corned beef rest. After removing from the oven or heat, the corned beef brisket should rest on a cutting board before it is cut; otherwise, the meat juices will seep out of the cut of beef, leading to a dry brisket. ...
- Place the meat fat-side down. ...
- Cut against the grain.
