Dutch Oven Corned Beef

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?

You'll need:

• 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

• 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.

FAQ

• 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.

Kitchen tips...

• 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:

Garlic Roast Beef Dinner

Instant Pot Beef and Broccoli

Slow Cooker Sauerbraten

Keto Salisbury Steak with Red Wine Gravy

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