Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Dutch Oven Corned Beef and Cabbage (Fork-Tender & Easy!) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 7 reviews

This Dutch Oven Corned Beef and Cabbage recipe offers a classic, fork-tender meal perfect for a comforting dinner. The corned beef is slow-braised in a flavorful mixture of beef broth, Guinness stout, and Worcestershire sauce, infused with aromatic herbs and spices. Carrots, baby potatoes, and cabbage are added in stages to absorb the rich braising liquid, resulting in a hearty and perfectly cooked dish. Finished with a drizzle of parsley butter and served with stone-ground mustard, this recipe combines tradition and deep, delicious flavors in an easy one-pot meal.

  • Total Time: 5 hours 10 minutes
  • Yield: 8 servings

Ingredients

Meat and Seasonings

  • 3 pounds corned beef brisket (flat cut)
  • 3 tablespoons stone-ground mustard
  • 1½ tablespoons corned beef seasoning (from packet)
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse ground black pepper

Aromatics and Herbs

  • 2 medium onions (sliced)
  • 8 cloves garlic (smashed)
  • 3 whole bay leaves
  • 3 sprigs thyme

Liquids

  • 4 cups beef stock or broth
  • 1 bottle Guinness stout (about 15 ounces)
  • 3 tablespoons Worcestershire sauce

Vegetables

  • 5 large carrots (cut into large chunks)
  • 1.5 pounds baby red potatoes
  • 1 medium cabbage (sliced into 8 wedges)

Finishing Touches

  • 2 teaspoons kosher salt (divided)
  • 1 teaspoon coarse ground black pepper (divided)
  • ½ cup unsalted butter (1 stick, melted)
  • 2 tablespoons parsley (minced)
  • Salt and pepper to taste

Instructions

  1. Preheat and Prepare Beef: Preheat your oven to 350°F. Pat the corned beef brisket dry with paper towels. Rub the stone-ground mustard over all sides of the brisket. Sprinkle the corned beef seasoning packet evenly over the mustard and press gently to adhere. Arrange the sliced onions and smashed garlic in the bottom of a large Dutch oven and season generously with salt and pepper. Place the brisket on top of the onions mustard side up.
  2. Add Liquids and Herbs: Pour in the beef stock followed by the Guinness stout and Worcestershire sauce. Tuck in the bay leaves and thyme sprigs. The liquid should reach about halfway up the brisket; add more broth if needed. Cover the Dutch oven tightly with its lid and place it in the oven. Cook for 1 hour at 350°F, then, without opening the oven, reduce the heat to 300°F and cook for an additional 2 hours.
  3. Flip Beef and Add Root Vegetables: After 3 hours of cooking, carefully flip the corned beef over in the pot. Check the liquid level and add more broth, beer or water if necessary. Nestle the carrots and baby potatoes into the braising liquid around the brisket. Season the vegetables with kosher salt and pepper, cover, and return to the oven for 1 hour.
  4. Add Cabbage: At the 4-hour mark, place the cabbage wedges on top of the beef and vegetables. Season the cabbage generously with salt and pepper. Cover and continue cooking in the oven for the final hour.
  5. Rest and Prepare Parsley Butter: Remove the brisket from the Dutch oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10 to 15 minutes. While resting, melt the butter in a small bowl and stir in minced parsley, a pinch of salt, and pepper to create a flavorful parsley butter.
  6. Slice and Serve: Slice the corned beef against the grain into thick pieces. Drizzle the parsley butter over the cooked vegetables if desired. Serve the beef and vegetables with stone-ground mustard on the side for a delicious, classic meal.

Notes

  • Use a flat cut corned beef brisket for more even cooking and easier slicing.
  • Be sure not to lift the lid during the initial cooking phases to maintain consistent heat and moisture.
  • Adding the vegetables in stages ensures they are perfectly tender without becoming mushy.
  • Resting the meat allows juices to redistribute, keeping the beef moist and flavorful.
  • Substitute Guinness with another dark stout or beef broth if unavailable.
  • For a thicker sauce, remove the meat and vegetables after cooking and simmer the braising liquid on the stovetop until reduced.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 4 hours 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Irish

Find it online: https://recipesvibe.com/dutch-oven-corned-beef-and-cabbage-fork-tender-and-easy-recipe/