Corned Beef in Dutch Oven
A tender, fork-ready corned beef cooked gently in a Dutch oven with carrots, potatoes, and simple spices, perfect for celebrations and family dinners.
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.
Notes
Best served warm with the braising vegetables. Leftover tips: Consider transforming leftover corned beef into hash or use in tacos or enchiladas.