Dutch Oven Corned Beef
This Dutch oven corned beef is browned, seasoned, and slow-braised in Guinness, broth, and vegetables until fork-tender and flavorful. An easy, one-pot comfort meal perfect for holidays or Sunday suppers.
Servings: 8 servings
Calories: 417kcal
Cost: $27.30 or $3.41/serving
Equipment
Ingredients
- 2 tbsp unsalted butter
- 3 ½ - 4 lbs corned beef brisket rinsed/patted dry
- 1 corned beef seasoning packet (or 1 tbsp homemade seasoning)
- 1 tbsp salt-free steak seasoning
- 2 cups beef broth
- 1 cup dark beer (I used Guiness)
- 1 tbsp Worcestershire sauce
- 3 large carrots sliced into ½ inch coins
- 1 yellow onion quartered
- 1 lb red potatoes cut into 2-inch pieces
- ½ small green cabbage sliced into 2-inch slices
Instructions
- Preheat oven to 325℉. Melt the butter in your large Dutch oven over medium heat on the stovetop, then add the rinsed/dried corned beef brisket. Sear each side in the butter for 3-4 minutes, then remove from heat.
- Sprinkle the brisket with the seasoning packet and steak seasoning, then pour in 2 cups of beef broth, 1 cup of dark beer, and Worcestershire sauce. Place the lid on the Dutch oven and braise in the oven for 2 hours.
- Remove the Dutch oven from the oven and uncover. Flip the corned beef over. Add the carrots, onion, and potatoes, then place the lid back on and braise in the oven for 1 hour.
- Remove the Dutch oven from the oven and uncover. Sprinkle in the sliced cabbage, the place the lid back on and braise for another 30 minutes, or until the corned beef reaches 200℉ and begins to fall apart.
- Remove the corned beef from the Dutch oven, and shred or slice against the grain. Serve with the vegetables and a side of Irish mashed potatoes, if desired!
Notes
• Cook Low and Slow: Braise the corned beef at 325°F for the most tender, juicy results. Higher heat can cause the brisket to become tough.
• Add Vegetables at the Right Time: Add potatoes and carrots during the final 1½ hours of cooking, then add cabbage during the last 30 minutes so the vegetables become tender without turning mushy.
• Cook Until Fork-Tender (195–205°F): Corned beef is ready when it easily pulls apart with a fork. For best texture, cook until the brisket reaches about 195–205°F, when the connective tissue fully breaks down.
• Rest and Slice Against the Grain: Let the beef rest for 5–10 minutes before slicing. Cut perpendicular to the muscle fibers for the most tender slices.
Nutrition
Calories: 417kcal | Carbohydrates: 28g | Protein: 36g | Fat: 22g | Sodium: 1961mg | Fiber: 3g
