This dutch oven corned beef and cabbage is one of those recipes that does its magic without any added kitchen prep. We've got a classic lineup of brined corned beef, green cabbage, baby potatoes, and carrots simmering together in one large pot. The dutch oven makes it easy to let everything cook low and slow, giving you tender meat, soft vegetables with a rich, savory broth that tastes like it's been passed down for generations.
Dutch oven and slow cooker recipes are one of my favorite recipes to make. From slow cooker sweet and sour chicken meatballs to dutch oven minestrone soup, my slow cooker AND my dutch oven get quite a bit of action.
TL; DR Summary - Corned Beef and Cabbage
- 👩🏼🍳 Cook Level: Easy/Beginner
- ⏱️ Cook Time: Between 4 ½ to 5 hours
- 📖 Dietary Info: Meat/beef, nightshades (potatoes)
- 😋 Taste: Salty, umami, savory, creamy
- 💖 Why You'll Love: This is a classic, traditional corned beef and cabbage made in just one pot with all the essentials. Fork tender corned beef, perfectly softened and cooked veggies, and leftovers are even better the next day.
- 🍽️ Best Paired With: This corned beef and cabbage goes great with a side of garlicky string beans or sautéed snap peas, a bright and fresh mixed greens salad, and for a sip, a classic espresso martini with baileys.
Summarize this recipe and save it on
Jump to:
- TL; DR Summary - Corned Beef and Cabbage
- Trusted Tips and Key Corned Beef Reminders
- The Main Ingredients
- Recipe Swaps and Substitutions
- How to make slow cooker corned beef and cabbage
- Mistakes I've Made (to avoid!)
- Corned Beef and Cabbage FAQs
- Check out these other amazing slow cooker recipes
- Dutch Oven Corned Beef and Cabbage
Trusted Tips and Key Corned Beef Reminders
- When adding the corned beef to the dutch oven, keep the fat side up so that the juices from the fat render down into the meat. This helps keep it very juicy and tender.
- When adding the liquids, use just enough to cover the top of the brisket/corned beef.
- Keep the flame on a low simmer throughout the cooking time, and hold off on adding the cabbage, carrots, and potatoes until 45 minutes before the cooking timer goes off. This alleviates any overcooking of the vegetables.
The Main Ingredients
- Brisket/Corned Beef - This brined cut of beef becomes incredibly tender as it cooks low and slow, delivering that signature salty flavor corned beef and cabbage is known for.
- Guinness - Adds a deep, malty richness that enhances the broth and gives the meat an extra layer of flavor.
- Beef Broth - Builds a flavorful cooking base that keeps the brisket moist and infuses the vegetables with savory depth.
- Green Cabbage - Softens beautifully as it cooks, soaking up the seasoned broth while adding a slightly sweet, earthy balance to the dish.
- Carrots - Bring natural sweetness and color, balancing the saltiness of the corned beef.
- Potatoes - Hearty and filling, they absorb the flavorful cooking liquid and make the meal feel complete.
- Onion - Adds subtle sweetness and aromatic depth that rounds out the broth.
- Bay Leaf - Infuses the pot with a gentle herbal note that enhances the overall savoriness without overpowering the dish.
- Cinnamon Stick - Adds a very subtle warmth in the background, giving the broth a little extra complexity.
- Peppercorns - Provide a mild heat and classic spice that complements the brined beef and ties all the flavors together.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Recipe Swaps and Substitutions
- Feel free to swap out the potatoes and carrots if you'd prefer to add those as a separately cooked side, just like my garlic roasted rainbow baby carrots or my red bliss garlic herb mashed potatoes.
- Omit the bay leaf and cinnamon if those flavors and not your thing. This will not change the flavor of the corned beef much, as long as you use the spice pack that comes with the corned beef.
- Guinness can also be optional, and if you'd prefer a different beef, Harp or Yuengling works too.
How to make slow cooker corned beef and cabbage
Step 1: Pat dry. Place it in a large Dutch oven, fat side up, along with the spice packet. Add the onion, bay leaves, cinnamon stick, and peppercorns.
Step 2: To the corned beef, pour in the lager and beef broth, just enough to cover the meat. Bring the pot to a gentle simmer over medium heat. Once bubbling, reduce heat to low, cover with a tight-fitting lid, and cook for 4-5 hours or until the meat is fork-tender and reaches the internal temp of 145º.
Step 3: Add the potatoes and carrots to the pot, cover again, and simmer for 25 minutes.
Step 4: Then, add the cabbage wedges and cook for another 20 minutes, until everything is tender. Once ready to serve, let the corned beef rest for 10 minutes prior to slicing; slice against the grain. Serve with the cooked vegetables.
Mistakes I've Made (to avoid!)
- It might be hard to resist, but DO NOT add more salt. The corned beef is salty enough. TRUST me, don't add more salt. It will be overly salty.
- As I mentioned above, use just enough liquid to cover the top of the meat and no more. Adding too much liquid can actually have an adverse effect on the meat and cause it to become chewy and tasteless.
- Refrain from adding any vegetables until the meat is almost finished. As I tested this recipe, I added the vegetables too early and the carrots became mushy, the potatoes were way too soft, and the cabbage lost its texture. Learn from these mistakes, and you'll be golden ⭐️
Corned Beef and Cabbage FAQs
Add any remaining corned beef and cabbage to an airtight container and place in the fridge. This will stay for up to 4 days.
I love making a corned beef hash with eggs and breakfast potatoes, or you can add shredded corned beef to a loaded breakfast tater tot nachos as a fun breakfast family meal.
Not necessarily, it really just depends on what you can find available. Flat cut or pointed cut both work well; one might be fattier than the other.
Check out these other amazing slow cooker recipes
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
Dutch Oven Corned Beef and Cabbage
Equipment
- dutch oven
Ingredients
- 2.5 lb corned beef brisket with spice/brine packet
- 12 oz Guinness
- 3 ½ cups beef broth
- 1 whole onion peeled and quartered
- 1 lb baby potatoes halved (red or gold)
- 4 carrots peeled and cut into large chunks
- 1 head green cabbage cut into wedges
- 2 bay leaves
- 50 g peppercorns about 2oz
- 1 stick cinnamon
Instructions
- Pat dry. Place it in a large Dutch oven, fat side up, along with the spice packet.
- Pour in the lager and beef broth, just enough to cover the meat. Add the onion, bay leaves, cinnamon stick, and peppercorns.
- Bring the pot to a gentle simmer over medium heat. Once bubbling, reduce heat to low, cover with a tight-fitting lid, and cook for 4-5 hours or until the meat is fork-tender and reaches the internal temp of 145º.
- Add the potatoes and carrots to the pot, cover again, and simmer for 25 minutes. Then, add the cabbage wedges and cook for another 20 minutes, until everything is tender.
- Transfer the corned beef to a cutting board and let it rest for 10 minutes before slicing against the grain.
- Slice the corned beef and serve it alongside the vegetables with a ladle of the flavorful broth over top.
Leave a Reply