Cooking corned beef and cabbage is a time-honored tradition for America’s St. Patrick’s Day. This year, make things even easier on yourself by cooking it all in one pot! This recipe for Super Juicy Cabbage and Corned Beef in a Dutch Oven is the perfect dish to celebrate the day! For more recipes like this see my Main Dish page.
Let’s explore a brief history of why this dish is served on St. Patrick’s Day in America.
The first generation of Irish-Americans were in search of a sense of comfort during their time here. On St Patrick’s Day, the day of feast, in Ireland that meant boiled bacon – but they weren’t able to afford it because pork and other meats were both expensive.
Instead, the immigrants turned towards cheaper meat cuts and vegetables that were available. Like Beef brisket and veggies like potatoes, cabbage, and carrots were made as a side dish.
The term “corned’ came from the large kernels of salt added to the brine. The store-bought kind of corned beef you find now comes already brined with seasonings or with a seasoning packet included.
Cabbage and Corned Beef in a Dutch Oven
What is in the seasoning packet for Corned Beef?
The seasonings vary from brand to brand but it basically some sort of pickling spice blend. They usually include some variations of coriander, peppercorns, mustard seeds, anise, bay leaves, black peppercorn, and cloves.
Can I make my own Corned Beef instead of a prepackaged verison?
Yes! You can use a cut of flat cut or point cut brisket and add it to a dutch oven pot with pickling spices and water. Some people like to add dark beer or use beef stock as the base. We used Guinness beer and water. It turned out great!
When do I add the vegetables?
You add the carrots or cabbage in the last 30 minutes so they do not break all the way down. You want them to be fork-tender.
Can I cook the corned beef in a slow cooker instead?
Yes! Place the corned beef fat side up in a 5-quart slow cooker. Add aproxamatly 1/2 cup of water, 1/2 a cup of beer, (or more if needed), and then sprinkle the seasoning packet over the meat. Cover and cook on low for 7-10 hours or high for 4-6 hours.
What’s the best beer for Corned Beef?
Dark beer is recommended. We used Guinness beer for this recipe but any dark beer will work. We have used IPAs for pork roasts and they turn out fine.
If you want to make the cabbage separately, try my favorite Southern Style Steamed Cabbage.
MAKE AHEAD: Make the roast and place single servings in an airtight container and keep it in the refrigerator for 3-4 days.
FREEZER: Place leftover portions in an airtight container or freezer bag. Freeze for up to 3 months. Defrost in a microwave or in the refrigerator overnight. Bake on 350 for 25 minutes or microwave for 2-3 minutes on high until done.
Corned Beef and Cabbage in a Dutch Oven
- 1 4 lb Pre packaged corned beef brisket
- 1 large onion, cut into 4 quarters
- 1 large cabbage head, chopped in chunks
- 1 dark beer, Guinness
- 1-2 cups of water, just so the liquid goes half up the side of the meat
- Heat the oven to 325* F.
- Sear the meat in the Dutch Oven pot on med-high heat on the stove. Sear all sides.
- Place onions on either side of the meat in the Dutch oven pot.
- Sprinkle the meat with seasonings (if needed).
- Add the beer and water to the pot.
- Cover and place in a heated oven. Bake for 3-4 hours.
- Remove the onions and add the chunks of cabbage to the Dutch Oven pot in the last 30 minutes. Add a little more water if needed.
- The cooked internal temp should be 145*F.
- Remove the meat allow it to rest 10 minutes before slicing.
The nutrition info provided is only an estimate. See my nutrition disclaimer for more info on how the data is collected for recipes.
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