Make this Dutch Oven Corned Beef and Cabbage Recipe for St. Patrick’s Day!
In the world of comfort food, few dishes bring as much warmth and coziness as Corned Beef and Cabbage. It’s a classic dish with a long history, and its popularity is easy to understand. It’s a hearty, flavorful, and filling meal that is easy to put together in the Dutch Oven.
When it comes to cooking corned beef and cabbage, I think that there’s no better cooking vessel than the Dutch oven. It is the perfect size to fit a corned beef brisket and all the necessary vegetables.
The cast-iron construction is excellent at evenly distributing heat, creating a perfectly cooked meal. The tight-fitting lid helps to keep moisture locked in, ensuring that your corned beef is cooked to a rich, juicy perfection. This recipe is sure to become a favorite in your home!
Want more St. Patrick’s Day dinner ideas?
15 Dinner Ideas for St. Patrick’s Day:
Check out these fun and festive dinner ideas for St. Patrick’s Day! From Irish-inspired recipes to themed party foods, there’s something for everyone. So get your green gear ready and enjoy a delicious dinner with your family this St. Patrick’s Day! We even have a fun rendition of Green Eggs and Ham! I hope you find something that inspires you.
Beef and Vegetables Mini Pot Pies:
Homemade pot pies are one of my favorite meals of all time. They are both delicious and filling while giving you a feeling of down-home comfort. And, you may be thinking they are hard to make, but you would be wrong! Actually, they are super easy and what can be more fun than these Beef & Vegetable Mini Pot Pies?! There is something about mini-sized versions that make them that much more delicious!
Corned Beef and Cabbage Ingredients:
- 2 large Onions, sliced
- One 3-pound Corned Beef brisket
- 1 Corned Beef seasoning packet
- 2 Bottles of Ginger Beer
- 2 cups or more of Water
- 1 bag of baby carrots
- 1 bag of small Red Potatoes, halved
- 1 small Cabbage, cut into wedges
Corned Beef and Cabbage Instructions:
Cut and slice your vegetables. Then rinse and pat dry the brisket with paper towels.
Add the olive oil to the dutch oven.
Heat over medium heat and add the corned beef brisket.
Brown all sides of the brisket.
Remove the brisket from the dutch oven.
Place onions and carrots in the dutch oven.
Sprinkle brisket with the spice packet that comes with corned beef. Pour bottles of ginger beer and or water into the dutch oven. Make sure the liquid reaches the top of the meat.
Cover with lid.
Cook over high heat to bring it to a boil.
Reduce the heat to low to medium, and cook for 3 ½ hours.
Add the potatoes and cook for 1 hour.
Check the liquid level at this point.
If it has cooked down too low, add a cup of water or broth to prevent scorching. Now add the cabbages and cook for 45 minutes.
Serve straight from the dutch oven.
Enjoy!
Why do we eat Corned Beef and Cabbage on St. Patrick’s Day?
Corned beef and cabbage is one of the most iconic dishes associated with St. Patrick’s Day. It has a long history and has been eaten in Ireland for centuries. The traditional dish can be traced back to the Irish diaspora and its presence in the United States. It is a dish that has become a favorite among many and has become a part of Irish-American culture
Print the Recipe:
Dutch Oven Corned Beef and Cabbage
In the world of comfort food, few dishes bring as much warmth and coziness as Corned Beef and Cabbage. It's a classic dish with a long history, and its popularity is easy to understand. It's a hearty, flavorful, and filling meal that is easy to put together in the Dutch Oven.
Ingredients
- 2 large Onions, sliced
- 1 3 pound Corned Beef brisket
- 1 Corned Beef seasoning packet
- 2 Bottles of Ginger Beer
- 2 cups or more of Water
- 1 bag of baby carrots
- 1 bag of small Red Potatoes, halved
- 1 small Cabbage, cut into wedges
Instructions
Rinse and pat dry the brisket with paper towels.
Add the olive oil to the dutch oven.
Heat over medium heat and add the corned beef brisket.
Brown all sides of the brisket.
Remove the brisket from the dutch oven.
Place onions and carrots in the dutch oven. .
Sprinkle brisket with the spice packet that comes with corned beef. Pour bottles of ginger beer and or water into the dutch oven. Make sure the liquid reaches the top of the meat.
Cover with lid.
Cook over high heat to bring it to a boil.
Reduce the heat to low to medium, and cook for 3 ½ hours.
Add the potatoes and cook for 1 hour.
Check the liquid level at this point.
If it has cooked down too low, add a cup of water or broth to prevent scorching. Now add the cabbages and cook for 45 minutes.
Serve straight from the dutch oven.
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