You will love this easy recipe for Dutch oven corned beef. There is no need to brine the corned beef. It has plenty of seasonings and flavor. Serve with traditional cabbage or other favorite vegetables roasted right alongside. Add some tangy mustard horseradish sauce and dinner is ready!
- I love using my dutch oven for cooking a big roast. A Dutch oven is perfect for corned beef because the heavy cast iron holds steady heat and helps to hold in the moisture. This allows the brisket to cook slowly and evenly so it becomes tender while the vegetables absorb the flavorful broth.
- It can fit so much and makes it an easy, hands-off, one-pot complete meal.
- Since the cooking method is "low and slow", the beef will turn out flavorful and wonderfully fork tender.
- Since I've had so much success using a dutch oven, I've created so many favorites. For your next roast, you will want to try my Dutch Oven Roast Beef, Baked Pork Tenderloin, Glazed Ham or Roast Chicken.
Ingredients
- 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
- horseradish
- stoneground mustard
How to make Corned Beef in a Dutch Oven?
- Preheat the oven to 325°F.
- Prepare the corned beef by quickly rinsing it and patting dry with towel.
- Sprinkle the seasonings over the corned beef and place in a large cast iron Dutch oven (Mine is a 6 Quart size). You want the pot to be large enough to fit the meat and veggies but not so much bigger where the meat is floating in the broth.
- 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.
- Check on the Dutch oven to see if the liquid is simmering, not boiling.
- Wash, peel and chop the carrots, celery, onion, parsnip and cabbage wedges.
- We chose to go lower carb with this meal and did not have potatoes. But you could certainly add some whole baby potatoes or quartered russet or yellow potatoes. Or try my Sour Cream and Chives Mashed Potatoes or Loaded Mashed Turnips for a delicious side dish.
- 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 there is not enough cooking liquid. It does not have to cover the corned beef, just barely touching the top of the beef. Too much liquid will dilute the flavor of the corned 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 leftover horseradish/mustard sauce.
Frequently Asked Questions
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.
Yes, for a 2-3 pound corned beef it would take about 6-8 hours on low and approximately 2-3 hours on high. But for the tenderest meat, I suggest cooking low and slow.
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.
Recipe Testing Tips
- When you pull out the pot to add the veggies, check on the liquid. It should have been simmering, not boiling. Lower temperature about 25°F if needed. Add more broth if the pot is dry. You don't have to baste the meat.
- USDA states that the corned beef is done when it registers 145°F. It will still look pink but that is due to the pickling process. 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.
Storage and Reheating
According to USDA, corned beef leftovers should be stored in the refrigerator for 3 to 4 days. Leftovers can be frozen in an airtight container for 2-3 months. Defrost overnight in the refrigerator. Reheat defrosted meat until it registers 165°F. You can microwave it covered on a plate. Or reheat in a skillet on low with ¼ cup of added broth or water for moisture.
Some more delicious beef dinner recipes to try:
Keto Salisbury Steak with Red Wine Gravy
Dutch Oven Corned Beef
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: Irish
Description
This is an easy way to cook Dutch Oven corned beef and cabbage. 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!
Ingredients
- (1) 2 ½ lb. corned beef with seasoning packet, *(flat cut, uncooked)
- ¼ cup brown sugar
- ½ cup low sodium beef broth
- 2 bay leaves
- ¼ teaspoon cloves
- ½ teaspoon salt
- 1 tablespoon horseradish
- 1 tablespoon stoneground mustard
Optional vegetables
- 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
Instructions
- 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.
- Cut across the grain for tender slices. Looking at the lines in the beef, turn the platter a quarter turn and slice the beef.
- Spoon some cooked broth over corned beef. Serve the vegetables with corned beef and mustard sauce.
Notes
* 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.
You can also use quartered potatoes with the cabbage and carrots. And serve with some rye bread or traditional Irish soda bread.
Tiffany says
I’ve often made corned beef in the crock pot and it’s a hit or miss. This year I wanted to try it differently. It came out perfect! I love the flavors with the house radish. I will be saving this recipe to use in the future.
Thanks
Deb Belsha says
I'm so happy to hear that you enjoyed my recipe!
Kevin Savitt says
After making a corned beef in dutch oven there is really rich sauce left over with I bet lots of flavors.
Do you ever made a sauce or gravy from it?
Feeeze and save for next cooking?
Deb Belsha says
With the leftover liquid, I usually use it to reheat the leftover meat and vegetables. I either quickly saute them on the stovetop or reheat in the oven and pour liquid over.
After the juices have cooled, remove most of the fat from the top. (or use a fat separator) I haven't made a gravy from it as of yet.
Another idea is to place the cooled, strained liquid into ice cube containers and freeze, place in ziploc bags for later. You could use to add to soups, stews, add to stir fried or sautéed veggies or even in place of some of the water for rice, quinoa etc. Just remember it is quite salty so adjust flavoring as needed.
Katie says
This was a delicious meal!!
Patty says
This was delicious and so easy to cook. Loved to put all ingredients in all together!
Deb Belsha says
Thanks so glad you liked it!