Stovetop Dutch Oven Corned Beef

A heartwarming meal featuring tender corned beef and vibrant vegetables, perfect for family dinners.

Prep Time 15

Cook Time 3

Total Time 3 15

Course Main

Cuisine American

Servings 6 servings

2.5 pounds Corned Beef Brisket, flat cut Excess fat trimmed
5 medium Carrots Cut into 2-inch pieces
2 pounds Baby Red Potatoes Halved
3 cloves Garlic Roughly chopped
1 head Green Cabbage Cut into 8 wedges
8 cups Beef Broth Or 2 cups non-alcoholic beer and 6 cups beef broth
2 tablespoons Corned Beef Seasoning Or the spice packet that came with the corned beef brisket

Step 1: Prepare your ingredients by trimming the excess fat off the corned beef, chopping the carrots, halving the potatoes, roughly chopping the garlic, and cutting the cabbage into wedges.
Step 2: In your Dutch oven, heat a bit of oil over medium-high heat. Once hot, add the corned beef and sear it for about 5-7 minutes on each side until browned.
Step 3: After searing the beef, pour in the beef broth (or non-alcoholic beer and beef broth mix) and sprinkle the corned beef seasoning over the top. Bring the liquid to a gentle simmer.
Step 4: Once simmering, add the chopped carrots, halved potatoes, and garlic to the pot. Nestle the corned beef right in the center of the vegetables.
Step 5: Cover your Dutch oven with a tight-fitting lid and reduce the heat to low. Let everything simmer for about 2.5 to 3 hours until the beef is tender enough to shred with a fork.
Step 6: About 30 minutes before the beef is ready, add the cabbage wedges to the pot.
Step 7: Once the cooking time is up, check if the corned beef is tender. If it is, remove it from the pot and let it rest for about 10 minutes.
Step 8: Slice the corned beef against the grain and serve it alongside the veggies, spooning some of the flavorful broth over everything.

For best results, use a flat-cut corned beef brisket. Adjust seasoning to taste and let the corned beef rest before slicing to keep juices locked in.

Keyword Comfort Food