This baked Dutch oven corned beef and cabbage recipe is an easy one pot dinner. It's a hearty family meal that's good all year long. Don't wait for St. Patrick's Day to make it!
Remove the corned beef from the packaging. Discard any liquid in the package.
Pat dry with paper towels.
Mix the mustard and brown sugar and brush on all sides of the beef.
Add olive oil to an iron skillet and heat until the pan is hot but the oil isn't smoking.
Sear the corned beef in the hot pan until it has a golden brown crust on all sides. This will only take a few minutes per side.
Place the contents of the seasoning packet in the dutch oven.
Add the seared corned beef.
Add the potatoes and carrots. Pour in the water until it comes about halfway up the sides of the corned beef.
Cover and bake for 3 hours. (or about 1 hour per pound). It will read 145℉ - 155℉ on an instant read thermometer when done.
Remove the pot from the oven and add the cabbage wedges.
Cover and return to the oven for 30 to 40 minutes or until the cabbage is very tender.
Remove the corned beef from the pot and let it rest for 10 minutes before slicing.
Serve with the cooked vegetables.
Notes
Storage:Spoon the leftover baked corned beef and cabbage into an airtight container. You can store everything in the same one, or split the meat and veggies into different storage dishes.Refrigerated, corned beef and cabbage will last about three days. However, it'll keep frozen for up to three months.Tips:
I like to keep the cabbage wedges chunky, rather than cutting them into smaller pieces. Thinner cabbage tends to get soggier.
Corned beef is already salted and brined, so don't add additional seasoning. Otherwise, you'll be thirsty for days!
Corned beef brisket will be fork-tender when it's finished cooking. If it still feels tough, chances are you didn't cook it long enough and the connective tissue hasn't fully broken down.
If you've eaten all of the cabbage and veggies and still have some corned beef left, make Reuben sandwiches. Add Swiss cheese and creamy horseradish sauce (or Thousand Island dressing) for the tastiest lunch you'll have all week! I like a little sauerkraut on there, too.