This Dutch Oven Corned Beef and Cabbage is an easy St. Patrick's dinner recipe, featuring tender seasoned beef cooked with vegetables in a flavorful broth.
Course Main Course
Cuisine Holiday, Irish
Keyword Cabbage, Corned Beef, Corned Beef and Cabbage, Dutch Oven, Dutch Oven Corned Beef and Cabbage
Prep Time 15 minutesminutes
Cook Time 5 hourshours15 minutesminutes
Total Time 5 hourshours30 minutesminutes
Servings 8
Calories 406kcal
Author Stacey aka the Soccer Mom
Cost $20
Equipment
Large Dutch Oven with a Lid
Ingredients
3poundsCorned Beef brisketwith seasoning packet
2largeOnionspeeled and sliced
2cupsBaby carrots
12ouncesGinger Beer2 typical bottles
2cupsWateror more as needed
1bagSmall Red Potatoeshalved
1Small Cabbagecut into wedges
Oil for cooking
Instructions
Thoroughly rinse the corned beef brisket and pat dry.
Add the olive oil to the dutch oven over medium heat. Brown the brisket on all sides and remove from the pan.
Place onions and carrots in the pot. Season the corned beef with the included seasoning packet, return to the pot with vegetables.
Pour the ginger beer and water into the dutch oven, so the liquid reaches the top of the meat.
Cover with lid, bring to a boil, then reduce heat and simmer for 3 1/2 hours.
Add the potatoes and cook for 1 hour.
Check the liquid level at this point. If it has cooked down significantly, add a cup of water to prevent scorching. Add cabbage and cook for 45 more minutes.
Remove the brisket, slice, return to the pot and serve.
Notes
Nutrition information is an estimate only and will vary based on exact ingredients used and serving size.