Description

This Dutch Oven Corned Beef is the ultimate one-pot meal, perfect for St. Patrick’s Day or any cozy Sunday dinner.

Ingredients

Scale

For the Beef

3–4 lb corned beef brisket (with spice packet included)
4 cups beef broth (or water with 1 tbsp bouillon)
1 bottle (12 oz) dark beer or Guinness (optional, but adds amazing flavor)
2 bay leaves
1 tbsp whole peppercorns
4 garlic cloves, smashed

For the Veggies

1 lb baby potatoes (Yukon Gold or red potatoes)
4 large carrots, peeled + chopped
1 small cabbage, cut into wedges
1 large onion, quartered
2 tbsp butter (optional, for extra richness)

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Instructions

Step 1: Sear the Corned Beef

Preheat your Dutch oven over medium heat. Add a little oil and sear the corned beef fat-side down for 3-4 minutes to get a golden crust. This adds a ton of extra flavor!

Step 2: Simmer the Beef

Flip the corned beef, sprinkle the spice packet over the top, and pour in the beef broth + beer. Add garlic, bay leaves, and peppercorns.

Cover and simmer on low heat (or in a 325°F oven) for 2 ½ to 3 hours — until the beef is tender enough to shred with a fork.

Step 3: Add the Veggies

Once the beef is tender, add the potatoes, carrots, and onion. Cook for another 30 minutes.

Add the cabbage wedges during the last 15 minutes — just until soft, but not mushy.

Step 4: Rest + Serve

Remove the beef and let it rest for 10 minutes before slicing against the grain. Serve everything straight from the pot with a little melted butter and a sprinkle of fresh parsley.