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–+ servings

Dutch Oven Corned Beef and 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.
Print Recipe
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
  

Meat
  • 3 pounds corned beef brisket with spice packet included
Vegetables
  • 4 cups water
  • 4 medium carrots peeled and cut into chunks
  • 3 medium potatoes peeled and quartered
  • 1 medium onion quartered
  • 1 head green cabbage cut into wedges
Seasonings
  • 1 tablespoon black peppercorns
  • 3 cloves garlic minced

Method
 

Prepare the Corned Beef
  1. Place the corned beef brisket in the Dutch oven and cover with water. Add the spice packet, black peppercorns, garlic, and bay leaves.
Cook the Corned Beef
  1. Bring the water to a boil, then reduce the heat to low, cover, and simmer for about 2 hours.
Add Vegetables
  1. After 2 hours, add the carrots, potatoes, and onion to the pot. Cover and cook for another 30 minutes.
Finish with Cabbage
  1. Add the cabbage wedges to the pot, cover, and cook for an additional 15-20 minutes, until the cabbage is tender.
Serve
  1. Remove the corned beef from the pot and let it rest for a few minutes before slicing. Serve with the vegetables.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 1200mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 40mgCalcium: 60mgIron: 4mg

Notes

For extra flavor, you can add a splash of apple cider vinegar to the cooking liquid.

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