Are you excited to celebrate St. Patrick's Day with a tasty and filling meal? Look no further than this Dutch Oven Corned Beef and Cabbage! This iconic dish not only pays homage to Irish tradition but also promises a hearty and satisfying meal that's perfect for sharing with friends and family.
In this recipe, I'll guide you through the process of preparing delicious corned beef and cabbage using a Dutch Oven.
Along with listing the ingredients needed, I'll share some handy tips to ensure your corned beef and cabbage turns out perfectly in the Dutch Oven, as well as provide alternative cooking methods for those using an Instant Pot or slow cooker.
Enjoy beef recipes like this one? Explore these delightful beef dishes: Perfect Beef Bourguignon, Easy Beef Stew Recipe, Beef Barbacoa (Mexican Pulled Beef) and Easy Braised Beef Brisket.
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Ingredients
This simple recipe for corned beef with cabbage includes basic ingredients, each serving a specific purpose to make the dish delicious:
- Store-Bought Corned Beef with Seasoning: The main ingredient of the dish, providing the tasty flavor of corned beef. The seasoning packet that comes with it adds extra taste to the dish.
- Fresh Cabbage: A hearty and healthy vegetable that adds texture and a little sweetness to the dish. When cooked with the beef, it becomes soft and soaks up the flavorful broth, making it tasty and tender.
- Carrots: Adding a touch of sweetness and color, carrots complement the savory flavors of the beef and cabbage. They also add some crunch and extra nutrients to the dish.
- Baby Potatoes: These small potatoes contribute to the heartiness of the dish, offering a creamy texture and subtle flavor. They pair perfectly with the tender beef and cabbage, enhancing the overall satisfaction of the meal.
- No-Sodium Beef Broth: This is the liquid used for cooking, giving the dish its rich and savory flavor while keeping everything moist during cooking. Using a broth with no added salt allows you to control the dish's saltiness better.
- Garlic: Providing a strong and delicious flavor, garlic adds depth to the dish. It makes the beef and vegetables taste even better when cooked together.
- Onion: Adding a sweet and savory flavor base, onions bring depth to the dish. As they cook, they become soft and mix with the other ingredients, making the dish taste rich and well-rounded.
- Bay Leaves: These aromatic leaves add a subtle herbal flavor to the dish, enhancing its overall taste and aroma. They contribute to the complexity of flavors and complement the other ingredients perfectly.
- (Optional) Pickling Spice Mix: If your corned beef doesn't include a packet of spices, you might need to add pickling spices yourself. This is a mix of spices like mustard seeds, coriander, and cloves that enhances the dish's flavor. It adds extra warmth and depth to the taste, making the dish even more delicious. You can add it if you want to give your dish a little extra flavor boost.
How to Cook Corned Beef and Cabbage in a Dutch Oven
Cooking corned beef and cabbage in a Dutch Oven or on the stove is easy with these simple steps:
Step 1. Prepare Ingredients: Place the uncooked corned beef, along with the seasoning packet, garlic, onion, bay leaves, and broth, into the Dutch Oven.
Step 2. Start Cooking: Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and let it cook for approximately 60 minutes per pound of meat.
Step 3. Add Vegetables: Add baby potatoes and carrots to the pot. Cover it again and let them cook for 15 minutes.
Step 4. Add Cabbage: Open the lid and add cabbage to the pot. Continue cooking for another 15 minutes until the cabbage is tender.
With these straightforward steps, you'll have a delicious corned beef and cabbage meal ready to enjoy in no time!
Top Tip
Use a large Dutch Oven that serves 6-8 people. It should be just the right size for the ingredients to fit comfortably. In this recipe, I used a Staub Chistera 28 cm.
Tips
Here are some helpful tips for preparing corned beef with cabbage:
- Choosing Corned Beef: Pick a piece of corned beef with lots of marbling (fat streaks) for the best taste and tenderness. Decide how much you need based on how many people you're feeding.
- Rinsing the Corned Beef: Before cooking, rinse the corned beef under cold water to get rid of any extra salty liquid. Don't worry about losing any flavor—by now, the meat is fully infused with delicious flavor.
- Adding Flavor: Make your dish tastier by adding things like garlic, onion, and bay leaves. These ingredients give the broth a richer flavor.
- Cooking Liquid: Use a mix of beef broth and water or just broth without salt to add flavor and if you want to control the saltiness of your dish.
- Cooking Time: Corned beef needs to cook slowly for it to become tender. Plan for about 60 minutes of cooking time for each pound of meat. Check if it's done by poking it with a fork—it should be soft.
- Adding Vegetables: Put in the veggies during the last hour of cooking to keep them from getting too mushy. Baby potatoes, carrots, and cabbage work well and taste great with the beef.
- Slicing the Corned Beef: Cut the corned beef across the grain (the lines in the meat) for better texture. This makes it easier to chew and tastier.
- Seasoning to Taste: Taste the cooking liquid before serving and add more salt, pepper, or spices if you like. Make it taste just the way you want it.
- Letting the Meat Rest: Leave the cooked corned beef to rest for a bit before slicing. This helps keep it juicy and full of flavor.
How to Cook Corned Beef in an Instant Pot or Slow Cooker
- Instant Pot: Place the rinsed corned beef, garlic, onion, bay leaves in the Instant Pot with the seasoning packet and enough liquid to cover (about 4 cups). Cook on high pressure for about 90 minutes, then perform a quick release. Add the vegetables and cook on high pressure for an additional 5 minutes before serving.
- Slow Cooker: Arrange the corned beef, garlic, onion, and bay leaves in the slow cooker, along with the seasoning packet, ensuring there's enough liquid to cover (approximately 3 cups). Layer carrots and potatoes on top. Cook on low for 8 to 10 hours or on high for 4 to 6 hours. Introduce cabbage during the final 2 hours of cooking and let it continue until tender.
Storage
Once cooked, let the corned beef cool down before transferring it to an airtight container. Store it in the refrigerator where it will keep well for 3-4 days.
For longer storage, wrap the cooked corned beef tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. Label with the date and freeze for up to 2 months.
Reheating Corned Beef
To reheat cooked corned beef, there are a few options.
- Stovetop: Place the corned beef in a saucepan with a little water or broth to prevent drying out. Cover and heat over medium-low heat until warmed through, stirring occasionally.
- Oven: Preheat your oven to a low temperature (around 275°F or 135°C). Wrap the corned beef in aluminum foil to help retain moisture, then place it in a baking dish. Heat in the oven for about 20-30 minutes, or until warmed to your liking.
- Microwave: Place slices of corned beef on a microwave-safe plate and cover with a damp paper towel to prevent drying. Microwave on high in 30-second intervals, checking after each interval until heated through.
I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and/or give this recipe a rating. Be sure to subscribe to receive weekly recipes and follow me on Pinterest.
📖 Recipe
Dutch Oven Corned Beef and Cabbage
Equipment
- a Large Dutch Oven (28 inch) I used the Staub Chistera
Ingredients
- 3 pounds corned beef with spice packet, (see notes)
- 1 large yellow onion, (cut into chunks)
- 5 whole garlic cloves, (smashed)
- 2 bay leaves
- 4 cups no-salt beef broth or water, (or more as needed)
- 1 pound baby potatoes
- 1 large (2 pounds) green cabbage, (cored and cut into big chunks or wedges)
- 5 large carrots, (cut the carrots diagonally into 2-3 inch chunks)
Instructions
- Rinse the corned beef in cold water, then place it in the Dutch Oven with the spice, garlic, onion, bay leaves, and broth.
- Bring the mixture to a boil over high heat, skimming any foam that forms on the surface. Then, reduce the heat to moderately low. Cover the pot and let it cook for about 60 minutes per pound of meat.
- Add baby potatoes and carrots to the pot. Cover and cook for 15 minutes. Then, add cabbage and continue cooking, covered, for another 10-15 minutes until tender.
- Allow the meat to rest for 5-10 minutes before slicing it against the grain, then serve it with vegetables.
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