A tender, fork-ready corned beef cooked gently in a Dutch oven with carrots, potatoes, and a few simple spices — this is the kind of slow-simmered comfort that shows up on St. Patrick’s Day plates and weekday dinner tables alike. The fat-cap keeps the brisket juicy while the braising liquid becomes a savory sauce to spoon over slices. If you like one-pot braises, you might also enjoy our take on Dutch oven pot roast for another easy, homey beef dinner.
Why you’ll love this dish
This Dutch oven corned beef is forgiving, low-effort, and deeply satisfying. A 4–5 lb brisket braises gently until fork-tender, turning pantry staples—onion, carrots, potatoes—into a complete meal. It’s perfect for family dinners, make-ahead weekend feasts, or when you want food that feels celebratory without fuss.
“I made this for a Sunday family dinner — juicy slices, silky potatoes, and a broth so good we poured it over everything. Minimal effort, maximum comfort.” — home cook review
What makes it special:
- One-pot dinner that feeds a crowd and makes great leftovers.
- Uses the brisket’s own brine and a few whole spices for bright, classic flavor.
- Cabbage option finishes quickly for a traditional boiled-dinner vibe.
How this recipe comes together
This recipe is straightforward: place the brisket fat-side-up in a large Dutch oven, add whole spices and aromatics, submerge in liquid, and simmer low and slow until tender. Vegetables go in early so they soften alongside the meat; add cabbage at the end so it keeps body. You’ll finish by resting the brisket, then slicing against the grain to preserve tenderness.
Expect hands-on time of 15–20 minutes and unattended simmering for 3 to 4 hours. The long, gentle simmer is what breaks down the brisket’s connective tissue and creates those silky pan juices.
What you’ll need
- 4–5 lb corned beef brisket (include seasoning packet if provided)
- 1 tbsp black peppercorns
- 1 tbsp mustard seeds
- 1 bay leaf
- 4–5 garlic cloves, minced
- 1 large onion, quartered
- 4–5 carrots, cut into large chunks
- 4–5 potatoes, quartered (Yukon Gold or red potatoes hold shape best)
- Water or broth — enough to cover the brisket by about 1 inch
- Optional: cabbage wedges (add in the last 25–30 minutes)
Ingredient notes:
- Use the seasoning packet that often comes with corned beef; it’s usually just pickling spices. Add the packet in step 2 if yours includes one.
- For richer flavor, use beef or chicken broth instead of water. For low-sodium needs, rinse the brisket briefly and use low-sodium broth.
Step-by-step instructions
- Preheat a large Dutch oven over medium heat. Pat the brisket dry. Place the brisket fat-side-up in the Dutch oven.
- Scatter black peppercorns, mustard seeds, the bay leaf, and minced garlic over the brisket. Sprinkle in the seasoning packet if your brisket came with one.
- Tuck the quartered onion around the brisket. Arrange carrots and potatoes in the pot around the meat so they’re partially submerged.
- Pour in water or broth until the brisket is covered by about 1 inch. The liquid should reach the top third of the meat but not overflow.
- Bring the pot to a gentle boil over medium-high heat, then reduce to a low simmer. Cover with the lid.
- Simmer gently for 3 to 4 hours. Check at about 2.5 hours; the brisket is done when a fork slides in and the meat shreds slightly — classic “fork-tender.” Add cabbage wedges in the last 25–30 minutes if using.
- Remove the brisket to a cutting board and let it rest 10–15 minutes. Skim and strain the cooking liquid if you want a clean pan sauce.
- Slice the brisket across the grain into 1/4–1/2-inch slices. Serve with carrots, potatoes, cabbage if used, and a spoonful of strained cooking liquid or reduced pan juices.
Best ways to enjoy it
Serve warm slices with the braising vegetables spooned alongside. A few serving ideas:
- Classic plate: sliced corned beef, boiled potatoes, carrots, and cabbage with a drizzle of cooking liquid.
- Sandwich: thick slices on rye with mustard and pickles.
- Elevated: brown slices in a hot skillet for a minute per side before serving to add a crust.
- Leftover idea: turn leftovers into hash or use them in tacos or enchiladas. If you want a creative leftover route, try transforming extra corned beef into beef and cheese chimichangas for a fun, crispy twist.
Pairings:
- Tangy mustard, horseradish cream, or a dollop of grainy mustard complements the salty, meaty flavors.
- A spritzy lager or a bright Sauvignon Blanc cuts through the richness.
Storage and reheating tips
- Refrigeration: Cool brisket and vegetables to room temperature (no more than 2 hours at room temp), then store in airtight containers. Use within 3–4 days.
- Freezing: Slice the brisket, wrap tightly, and freeze for up to 2–3 months. Freeze vegetables separately if possible to preserve texture.
- Reheating: Reheat slices gently in a skillet with a splash of the strained cooking liquid over low heat, or warm in a 325°F (160°C) oven covered with foil until heated through. Avoid high heat which can toughen the meat. For microwave reheating, cover and use short intervals to retain moisture.
Food safety note: always reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Pro chef tips
- Keep the fat cap: cooking fat-side-up bastes the meat and keeps it moist. Trim excess only if you prefer less fat.
- Don’t rush the simmer: low-and-slow breaks down collagen without drying the meat. A gentle simmer — not a rolling boil — is ideal.
- Slice against the grain: this shortens muscle fibers and yields tender bites. If you’re unsure where the grain runs, look for the muscle lines and cut perpendicular to them.
- Reserve braising liquid: strain and reduce it into a light sauce, or freeze small portions for flavoring other dishes.
- Timing for cabbage: add during the last 25–30 minutes so it’s tender but not mushy.
Creative twists
- Beer-braised: Replace half the water with a pale ale or lager for a malty backbone.
- Mustard-glazed finish: brush a 2:1 mix of Dijon and brown sugar over the sliced brisket and broil briefly for a tacky glaze.
- Pastrami spin: after braising, smoke or sear slices with crushed coriander and black pepper for a pastrami-like finish.
- Slow-cooker or Instant Pot adaptation: for a set-and-forget slow-cooker method, cook on low 8–10 hours; for Instant Pot, use high pressure for 90 minutes then natural release.
- Low-carb: skip potatoes and serve the brisket over mashed cauliflower or roasted root vegetables.
Common questions
Q: How long will it take start-to-finish?
A: Plan for 15–20 minutes prep and 3–4 hours of simmering. A 4–5 lb brisket usually needs about 3 hours at a gentle simmer; denser or older briskets can take up to 4 hours.
Q: Can I shorten the cook time?
A: Use a pressure cooker/Instant Pot: about 90 minutes on high pressure plus natural release. In a Dutch oven, high heat shortens time but risks tougher meat—low, slow braising is best for tenderness.
Q: Should I rinse corned beef before cooking?
A: Rinse briefly if you’re concerned about excess brine or salt. Pat dry afterward. If you want full briny flavor, skip rinsing and adjust added salt.
Q: How do I know when it’s done?
A: The brisket should be fork-tender and easy to pierce. It should also pull apart slightly when tested; if it resists, continue simmering and test every 20–30 minutes.
Q: Can I freeze leftovers with the cooking liquid?
A: Yes—store sliced brisket immersed in some strained cooking liquid in a freezer-safe container for up to 2–3 months. This helps prevent freezer-dryness.
Q: Is corned beef the same as brisket?
A: Corned beef is brisket that has been salt-cured (brined). The cut is brisket, but the term “corned” refers to the curing process.
If you want more one-pot beef ideas, browse our other recipes for inspiration and easy weeknight dinners.
Corned Beef in Dutch Oven
Ingredients
For the Corned Beef
- 1 piece 4–5 lb corned beef brisket Include seasoning packet if provided
- 1 tbsp black peppercorns
- 1 tbsp mustard seeds
- 1 leaf bay leaf
- 4–5 cloves garlic, minced
- 1 large onion, quartered
- 4–5 pieces carrots, cut into large chunks
- 4–5 pieces potatoes, quartered (Yukon Gold or red potatoes hold shape best)
- to cover liquid Water or broth Enough to cover the brisket by about 1 inch
- optional pieces cabbage wedges Add in the last 25–30 minutes
Instructions
Preparation
- Preheat a large Dutch oven over medium heat.
- Pat the brisket dry and place fat-side-up in the Dutch oven.
- Scatter black peppercorns, mustard seeds, bay leaf, and minced garlic over the brisket. Sprinkle in the seasoning packet if your brisket came with one.
- Tuck quartered onion around the brisket and arrange carrots and potatoes in the pot around the meat.
- Pour in water or broth until the brisket is covered by about 1 inch.
- Bring the pot to a gentle boil over medium-high heat, then reduce to a low simmer and cover with the lid.
Cooking
- Simmer gently for 3 to 4 hours, checking at about 2.5 hours. The brisket is done when fork-tender.
- Add cabbage wedges in the last 25–30 minutes if using.
- Remove the brisket to a cutting board and let it rest for 10–15 minutes.
- Skim and strain the cooking liquid if desired.
- Slice the brisket across the grain into 1/4–1/2-inch slices and serve.