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–+ servings

Dutch Oven Corned Beef & Cabbage

A classic Irish-American dish featuring tender corned beef, flavorful vegetables, and cabbage, all cooked together in a Dutch oven for a hearty meal.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Irish
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3 pounds corned beef brisket with spice packet
  • 4 cups water
  • 4 medium carrots peeled and cut into chunks
  • 3 stalks celery cut into chunks
  • 1 large onion quartered
  • 1 small head of cabbage cut into wedges
  • 1 teaspoon black peppercorns

Method
 

Cooking the Corned Beef
  1. Place the corned beef brisket in the Dutch oven and cover with water. Add the spice packet, black peppercorns, and bay leaves.
  2. Bring to a boil over medium-high heat, then reduce heat to low and cover. Simmer for about 2 hours.
  3. Add the carrots, celery, and onion to the pot, and continue to simmer for another 30 minutes.
  4. Finally, add the cabbage wedges and cook for an additional 15-20 minutes until tender.
  5. Remove the corned beef from the pot and let it rest for 10 minutes before slicing against the grain.
  6. Serve the sliced corned beef with the vegetables on the side.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 1200mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 80mgIron: 4mg

Notes

For added flavor, you can include garlic cloves and additional spices as desired. Serve with mustard or horseradish for a traditional touch.

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