Dutch Oven Corned Beef and Potatoes.”

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Dutch Oven Corned Beef and Potatoes is a complete one pot meal. Tender slices of corned beef, firm cabbage wedges, large chunks of soft onion, fluffy baby potatoes, and sweet carrots.

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Usually, you’ll see a Corned Beef recipe around St. Patrick’s Day, but really, you can enjoy this hearty meal all year long like my Slow Cooker Pastrami Sandwich.

Why this recipe works

It’s the perfect comfort food meal that will fill your belly and warm your whole family up from the inside out like my Hearty Beef Stew. 

Since it cooks for 3.5 hours in the oven, you know it will be the best-corned beef you have ever had- cooking low and slow in your cast iron Dutch oven. This is the way to go to get a nice, tender cut of meat like this Smoked Corned Beef that will surely be fork tender. This easy recipe makes fantastic leftovers that could be used in my Corned Beef Breakfast Hash too! 

Easy Corned Beef Recipe Ingredients

• Onions: Sweet or yellow works great.
• Potatoes: I use creamer potatoes but you can use Yukon gold or red potatoes just chop them into 1.5 inch cubes
• Carrots: I peel and chop my carrots but you can certainly use baby carrots.
• Corned beef: I use a flat cut but a point cut will work too.
• Beer: I use a dark beer but you can certainly use what you prefer.
• Stock: Use a low sodium beef stock or water.
• Steak seasoning: Optional but brings a lot of flavor

How to make Dutch Oven Corned Beef and Potatoes

• Step 1: Add chunks of onion to your large Dutch oven. 
• Step 2: Add beer and water to the pot around the onions, and place the corned beef brisket on top with the fat facing outward. Season the beef with minced garlic, steak seasoning and seasoning packet. 

• Step 3: Place lid on Dutch oven and bake. Increase the temperature before adding the baby potatoes and carrots to bake a bit longer. 
• Step 4: Remove from the oven and flip the corned beef over, season this side of the beef, and add the cabbage. Reduce the oven temp and bake without the lid. Let the corned beef rest for 10 minutes before removing it to slice it against the grain on the cutting board and return the tender meat to the Dutch oven before serving your delicious meal. 

Recipe tips

• For the last few minutes of cooking time, I like to use the broiler to help get some color on the veggies and meat, but this is not required. 
• Be sure to rinse the corned beef well in a strainer with cold water before cooking to help remove the excess salt from the brining process. I also suggest patting it dry with paper towels as well.
• In place of the beef stock, you could use beef broth, or chicken broth I just recommend using low sodium. 
• There are usually chopped bay leaves in the spice packet but you can add a couple in with beer.
• Serve with mustard sauce, horseradish sauce, or some extra cooking liquid on top of the corned beef.