Dutch Oven Corned Beef and Cabbage (New England Boiled Dinner) (2024)

While many people think of corned beef and cabbage as an Irish dish, it’s actually believed to have originated in New England with Irish immigrants. Being from New England myself, having corned beef on St. Patrick’s Day has been a yearly tradition since I was a kid.

I've experimented with various methods of making this classic New England boiled dinner - from stovetop to crock pot and even broiling. But using the Dutch oven has become my favorite method for making corned beef, and it's what I stick with every year now.

This one-pot corned beef and cabbage recipe is practically fool-proof, resulting in fall-apart tender meat and soft, flavorful vegetables. The best part? You only need five ingredients!

Today, I’m walking you through how to make the best Dutch oven corned beef and cabbage, including which ingredients to use, tips for success, and how to choose the perfect corned beef for your family.

Table of Contents -

How to Choose the Perfect Corned Beef

Corned beef is a beef brisket that has been cured in a salt solution. Traditionally, curing meat in salt was used as a preservation method before refrigeration. The word "corned" comes from the large size of the salt grains used during the curing process.

Gray vs Red Corned Beef

When buying corned beef at the grocery store, you might notice some look more pink or red and others are grayer in color. And you wouldn't be alone in wondering what the difference is.

Both gray and red corned beef are salt-brined. The difference comes down to the type of salt used during the brining process.

Gray corned beef, typically found in New England, is cured in a saltwater brining solution over several weeks. On the other hand, red corned beef is brined using sodium nitrate. Sodium nitrate, a preservative often found in cured meats like bacon and sausage, is pink and gives the meat a pink or red color.

Flat-Cut vs Point-Cut Corned Beef

Another decision you must make when selecting your corned beef is whether you want flat-cut corned beef or point-cut corned beef.

Just like brisket, corned beef comes in two different cuts. Flat-cut is generally leaner and has more meat overall. However, point-cut corned beef has more flavor thanks to its higher fat content.

Overall, I prefer flat-cut corned beef because I want more meat and I'm not the biggest fan of the fatty portion of brisket. But, the decision is a matter of personal preference so choose what works best for you and your family.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

• Corned Beef- Select your desired brisket cut, either the point or flat, and choose between the red or gray brining solution. Your options may be limited based on what's currently available at your local grocery store. For an alternative to corned beef, try beef brisket, ham, or sausages.
• Spice Packet- Corned beef typically comes with a seasoning packet that contains a blend of spices such as mustard seeds, peppercorns, and bay leaves. If not, you can make one using these same spices. Red pepper flakes also make a wonderful addition.
• Cabbage- This recipe calls for half of a head of green cabbage. Save the remaining half to prepare other dishes later in the week, such as stir-fries, soup, coleslaw, sauerkraut, or cabbage rolls. Kale makes a good substitute for cabbage in this recipe.
• Carrots- Cooked carrots balance the dish with a hint of sweetness. Opt for whole carrots for the best flavor and texture. Swap carrots for parsnips, turnips, or butternut squash if preferred.
• Potatoes- While Yukon Gold potatoes are recommended for their creamy texture, feel free to use any variety of potato you like. You can also leave the skin on or peel the potatoes according to your preference.
• Onion- An onion adds depth of flavor to the dish and complements the other ingredients. If you're not a fan of onion, you can swap it out for leeks or garlic, or simply omit it altogether.
• Water- Make sure to use enough water to fully cover the corned beef. Alternatively, you can substitute with dark beer such as Guinness, chicken stock, or beef broth for added flavor.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

• Dutch Oven- Corned beef must be cooked slowly to make it fall apart tender. A cast iron Dutch oven is the perfect pot for low and slow cooking due to its ability to retain and disperse heat evenly. You'll want to use at least a 6-quart Dutch oven for this recipe.

How to Make Dutch Oven Corned Beef and Cabbage

Here is how to make corned beef and cabbage in a Dutch oven.

Step 1: Prepare the corned beef. Preheat your oven to 300°F. Rinse the corned beef under cold running water, then place it in a large Dutch oven. Sprinkle the corned beef seasoning over the corned beef, and pour in the water until the meat is fully submerged.

Step 2: Braise the corned beef. Bring the water to a boil over medium-high heat on the stove, skimming off any foam that rises to the surface. Once boiling, cover the Dutch oven with the lid and transfer it to the preheated oven. Let the corned beef cook for about 3 ½ hours or until it's very tender.

Step 3: Prepare the vegetables. While the corned beef is cooking, prepare your vegetables by cutting the cabbage, carrots, potatoes, and onion into large, equal-sized chunks.

Step 4: Boil the vegetables. When the corned beef is tender, carefully remove it from the pot and place it on a cutting board or rimmed baking sheet. Tent it with foil to keep it warm. Add the vegetables to the cooking liquid in the Dutch oven and bring it to a boil over medium-high heat. Reduce the heat to low and let the vegetables simmer, uncovered, for about 20 minutes or until they're fork-tender.

Step 5: Plate and serve. Slice the corned beef across the grain and transfer it to a serving platter. Use a slotted spoon to transfer the cooked vegetables to the same platter. Ladle some of the cooking liquid over the meat and vegetables for extra flavor. Serve with mustard, horseradish, and Irish soda bread.

Tips for Success

• Plan to buy about ½ pound of corned beef per person. As a general guideline, a 3-pound corned beef should be sufficient to serve 5-6 people.
• Time it right. Making this easy Dutch oven corned beef recipe takes around 4 hours in total. So, figure out when you want to eat, then count back to when you should start cooking.
• Rinse the corned beef. Rinse the corned beef under cold running water before cooking to remove excess saltiness from the brine.
• Cut the vegetables into uniform pieces for even cooking. Boil them whole or in large chunks. Aim for roughly equal sizes to ensure even cooking.
• Let the corned beef rest. Once the corned beef finishes cooking, allow it to rest for at least 15-20 minutes before slicing. This will help the meat retain its juices and ensure that it is tender and flavorful.

What to Serve With Dutch Oven Corned Beef and Cabbage

Corned beef and cabbage is commonly served with Irish soda bread, horseradish sauce, and mustard.

For something different, you can also serve it alongside roasted veggies like maple balsamic Brussels sprouts or roasted carrots and green beans. A light salad, like this kale crunch salad or coleslaw, works well too.

Storage and Leftovers

How to Store

Store leftover corned beef in the refrigerator for up to 4 days.

For longer-term storage, place the cooled corned beef in a freezer-safe container or freezer bag, removing as much air as possible. Store it in the freezer for up to 2-3 months.

What to do With Leftover Corned Beef

Use leftover corned beef to make delicious corned beef hash - try my sweet potato corned beef hash for a lighter take on the breakfast classic. You can also enjoy it in sandwiches with rye bread, or add it to soups and salads for extra flavor.

Frequently Asked Questions

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me onInstagram,Facebook,Pinterest, or via email at[emailprotected].

More Dutch Oven Recipes

Dutch Oven Corned Beef and Cabbage

This Dutch Oven Corned Beef and Cabbage recipe is the best method for cooking your St. Patrick’s Day feast. Corned beef brisket is simmered for hours, resulting in fall-apart tender meat that pairs beautifully with the boiled vegetables. Serve with Irish soda bread and horseradish for a comforting meal that celebrates the Irish holiday.

Servings 6 servings

Calories 460kcal

Author Ashley Petrie, RDN, LDN

Nutrition

Serving: 1serving | Calories: 460kcal | Carbohydrates: 26g | Protein: 37g | Fat: 25g | Saturated Fat: 10g | Trans Fat: 2g | Cholesterol: 132mg | Sodium: 2278mg | Potassium: 796mg | Fiber: 6.5g | Sugar: 7g | Vitamin C: 54mg | Calcium: 96mg | Iron: 6.7mg

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