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Dutch Oven Corned Beef

Dutch Oven Corned Beef Recipe

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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6 servings
Calories: 438
Ingredients Method Notes

Ingredients
  

  • 1 (3 to 4 lb) flat-cut corned beef brisket, with spice packet
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 tablespoon brown sugar
  • Water or low sodium beef broth, about 4 to 6 cups
  • 1 lb small Yukon gold potatoes, halved
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 1 small green cabbage, cut into 8 wedges

Method
 

  1. Rinse brisket, pat dry. Place onion, garlic, and bay leaves in Dutch oven. Set beef on top, fat cap up. Sprinkle with spice packet, add brown sugar, and pour in enough liquid to come halfway up the meat.
  2. Cover and braise at 325°F (160°C) until fork-tender, 2½ to 3 hours, flipping once if not submerged.
  3. Add potatoes and carrots around the beef, cover, and braise 30 minutes more.
  4. Nestle cabbage wedges into the liquid, cover, and braise 15 to 20 minutes until tender.
  5. Rest beef 5 minutes, slice against the grain, and arrange with vegetables. Spoon broth over and serve hot.

Notes

Let the beef rest a few minutes before slicing so the juices settle. The broth will be salty; taste before adding any extra seasoning. If your brisket is particularly salty, you can soak it in cold water for an hour before cooking.