This is an easy way to cook corned beef brisket in a dutch oven. There is no need to brine the corned beef. It has plenty of seasonings and flavor. Serve with lots of vegetables roasted right alongside the corned beef. Add some tangy horseradish mustard sauce and dinner is ready!
How to make Corned Beef in a Dutch Oven?
- package of brined corned beef (I used the flat cut), with seasoning packet
- low sodium beef broth
- brown sugar (I used Swerve brown sugar substitute)
- bay leaves, cloves
- stoneground mustard
- Prepare the corned beef by quickly rinsing it and patting dry with towel.
- Sprinkle the seasonings over the corned beef and place in a Dutch oven (Mine is a 6 Quart size)
- Combine the horseradish and mustard and spread half of it over beef.
- Stir together the brown sugar and broth, pour over the corned beef.
- Cover the dutch oven and place in oven for 1 hour.
- Wash, peel and chop the carrots, celery, onion, parsnip and cabbage.
- We chose to go lower carb with this meal and did not have potatoes. But you could certainly add some whole baby red potatoes or quartered russet or yellow potatoes.
- After the corned beef has roasted for 1 hour, remove the beef, place vegetables in the broth, add beef back to the Dutch Oven. Add more broth if needed. It does not have to cover the corned beef, just barely touching the top of the beef.
- Place cover back on and continue cooking for about 1 more hour.
- Generally, corned beef takes 50 minutes per pound. Mine was done in 2 hours. Check with a meat thermometer; it should register 145°F.
- Remove to cutting board and let rest 15 minutes before slicing.
- Spoon broth over corned beef and serve with roasted vegetables and the horseradish/mustard sauce.
- Which is the best cut of corned beef to buy? Grocery stores usually offer different cuts of corned beef brisket. There is the flat cut, which is a leaner cut of meat, the point cut which is usually thicker, with more fat and the whole round roast, which includes both cuts of beef. However, for this recipe, I am using the flat cut. Although it has less fat on it, I know it will be very flavorful being cooked in broth with the veggies in a Dutch oven.
- Can I cook Corned Beef in a Slow Cooker? Yes, for a 2-3 pound corned beef it would take about 6-8 hours on low and approximately 2-3 hours on high.
- What is in the Spice Packet/what if it is missing? Most packages of corned beef contain a seasoning packet that is used to sprinkle over the corned beef while cooking. If it is missing or you prefer to make your own you can combine ¼ teaspoon of the following: coriander, peppercorns, mustard seeds, anise seeds, red pepper flakes, salt and 2 bay leaves. Grind with a coffee or spice grinder. Or you can even press down on the spices with the back of a spoon and get a pretty close consistency of the seasoning packet.
- How should I carve the Corned Beef? The corned beef is done when it registers 145°F. Cover with aluminum foil and let it rest for an additional 10 minutes. Slice the beef against the grain as you would for a flank steak. You will see lines going across the meat, just turn the platter and thinly slice the corned beef for the most tender result.
- How can I store leftovers? According to USDA, corned beef leftovers should be stored in the refrigerator for up to 4 days. Leftovers can be frozen in an airtight container for 2-3 months. Reheat defrosted meat until it registers 165°F.
Some more delicious beef dinner recipes to try:Print
This is an easy way to cook corned beef in a dutch oven. No need to brine the corned beef; it has plenty of seasonings and flavor. Serve with lots of vegetables roasted right along the corned beef and a tangy horseradish mustard sauce and dinner is ready!
- (1) 2 ½ lb. corned beef with seasoning packet, *(uncooked)
- ¼ cup brown sugar (use Swerve as a low carb option)**
- ½ cup low sodium beef broth
- 2 bay leaves
- ¼ teaspoon cloves
- ½ salt
- 1 tablespoon horseradish
- 1 tablespoon stoneground mustard
- 3 carrots, peeled and chopped about 1" long
- 1 large parsnip, peeled and chopped to 1"
- 2 stalks celery, chopped to 1"
- 1 small head green cabbage, cut into 8 wedges (remove core)
- 1 medium yellow onion, cut into 4 wedges
- Preheat oven to 325°F.
- Rinse corned beef with cold water and pat dry with paper towel.
- If the corned beef is a fattier cut, trim some of the fat.
- Sprinkle the seasonings from packet, salt and cloves over beef and lightly press down into the meat.
- Combine the horseradish and mustard and spread over the corned beef.
- Place into Dutch oven. Add bay leaves. Combine the beef broth and brown sugar; pour over beef.
- Put cover on Dutch oven and roast corned beef for 1 hour. Remove and set aside the beef.
- Add chopped vegetables to Dutch oven. Place corned beef on top. Add more broth if needed. The broth should just come to the edge of the beef. The broth does not have to cover it.
- Lower oven temperature to 300°F. Bake for another 1 - 1 ½ hours or until thermometer registers 145°F.
- Remove beef to cutting board, cover with aluminum foil and let rest for 10 minutes before slicing.
- Spoon some cooked broth over corned beef. Serve the vegetables with corned beef and mustard sauce.
* This recipe uses the flat cut of corned beef which is a leaner cut. You can buy the point cut or the round roast if you prefer.
*If you'd like to make your own seasonings, combine ¼ teaspoon of cloves, coriander, peppercorns, mustard seeds, anise seeds, red pepper flakes, salt, 2 bay leaves. You can use a coffee or spice grinder or even press down with the back of a spoon.
** We are keeping this recipe lower carb and using a sugar substitute and not roasting potatoes with the Corned Beef.
Keywords: Dutch Oven Corned Beef