Dutch Oven Corned Beef
Try this amazing recipe for Dutch Oven Corned Beef which creates tender corned beef and cabbage that melts in your mouth! It's perfect for St. Patrick's Day, or any day in between!
- Prep time
- 15 min
- Cook time
- 5 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 large onion ((quartered))
- 2 to 3 pound corned beef brisket ((flat or point cut))
- 2 Tablespoons dry rub for corned beef ((packet comes with brisket, or use my recipe))
- 1 Tablespoon steak seasoning (optional)
- 2 bottles dark beer (12 ounce bottles) ((use light beer if you don't like the flavor of dark beer))
- water or beef stock ((as needed))
- 4 large carrots ((cut in wedges))
- 6 red potatoes ((quartered))
- 1 small cabbage ((cut in wedges))
Instructions
- 1
Preheat oven to 350 degrees.
- 2
Place onion wedges in bottom of dutch oven.
- 3
Rinse and pat dry the brisket with paper towels.
- 4
Arrange corned beef brisket on top of onion slices.
- 5
Sprinkle brisket with dry rub and steak seasoning. Or, use the spice packet that comes with corned beef.
- 6
Pour bottles of dark beer and beef stock (or water) into the dutch oven. Make sure liquid level reaches the top of the meat.
- 7
Cover dutch oven with lid.
- 8
Place in 350 degree oven. Cook for 1 hour.
- 9
Reduce heat to 300 degrees. Cook for 2 hours.
- 10
Check liquid level at this point. If it has cooked down too low, add a cup of water or broth to prevent scorching.
- 11
Turn the brisket over. Add carrots and potatoes to the pot. Sprinkle with steak seasoning or salt and pepper. Cook 1 hour.
- 12
Add cabbage to the pot. Cook 1 more hour.
- 13
Serve straight from the pot or transfer to a large baking dish and serve with spicy mustard. Be sure to slice meat across the grain for a tender brisket. Slicing across the grain also keeps the meat from shredding.