When I think of cozy, comforting meals from my childhood, this Corned Beef and Cabbage Dutch Oven recipe is right at the top of the list. My mom made it often, especially when the weather turned cold or we had family visiting. The smell would fill the house, and I’d always sneak into the kitchen hoping to snag a potato before dinner (she usually caught me, but let me have one anyway). Her version was simple and hearty, just like she was.
Over the years, I’ve made it my own with a few tiny tweaks. The one that stuck? A sprinkle of dried thyme. I think it gives everything a little earthy warmth that makes the whole dish sing. Whether you’re serving this for a weeknight dinner or a Sunday gathering, I hope this Dutch oven favorite brings your kitchen as much joy as it brought mine growing up.
Love this meal? Try my chicken pot pie and Dutch Oven chili recipe as well.
Ingredients for Corned Beef and Cabbage Dutch Oven
You don’t need anything fancy for my Corned Beef and Cabbage Dutch Oven recipe. Grab just simple, everyday ingredients that come together beautifully in the Dutch oven:
- corned beef brisket (look for one with the spice packet included)
- unsalted butter
- beef broth
- onion
- garlic cloves
- whole peppercorns
- dried thyme
- bay leaves
- carrots
- potatoes
- green cabbage
Instructions
- Preheat your oven to 325°F.
- In a large Dutch oven, melt the butter over medium-high heat. Sear the corned beef for 2–3 minutes per side until lightly browned.
- Pour in the broth (or water), then add the onion, garlic, peppercorns, dried thyme, bay leaves, and the spice packet that came with the brisket.
- Cover the Dutch oven with a lid and bake for 2½ hours.
- Carefully remove the pot from the oven. Add the carrots and potatoes around the meat. Cover and return to the oven for another 30 minutes.
- Add the cabbage wedges, tucking them into the broth. Return to the oven uncovered and cook for 20–30 more minutes, until the cabbage is tender and golden at the edges.
- Remove the brisket and let it rest on a cutting board for 10 minutes before slicing. Always slice against the grain for the best taste.
- Serve with the vegetables and a ladle of broth over the top. This Corned Beef and Cabbage Dutch Oven recipe is a classic for a reason!
Tips & variations for Corned Beef and Cabbage Dutch Oven
- Don’t skip the thyme!
That little sprinkle of dried thyme really brings out the savory flavor in the beef and veggies. I started adding it years ago to my Corned Beef and Cabbage Dutch Oven, and I’ve never looked back. - Make it ahead
This dish reheats beautifully, and my kids say it tastes even better the next day. You can cook it a day ahead, then gently reheat in the oven at 300°F, covered with foil, until warmed through. - Switch up the potatoes
I usually use Yukon Gold or red potatoes, but russets work fine too. - Leftover ideas
Slice up the corned beef for sandwiches, or just reheat leftovers for a yummy meal.
Storing and Reheating Corned Beef and Cabbage Dutch Oven recipe
- Storage:
Let everything cool to room temperature, then store the Corned Beef and Cabbage Dutch Oven in an airtight container in the refrigerator. They’ll keep well for 3 to 4 days. - Reheating:
You can reheat the whole batch in the oven at 300°F. Just place it in a covered Dutch oven with a splash of broth or water to keep it moist. It’ll take about 20–25 minutes to warm through.
Or for a quick lunch, just pop individual portions in the microwave. - Freezing:
While the meat freezes great, the veggies might get a bit soft. If that doesn’t bother you, go ahead and freeze it for up to 2 months. Just thaw overnight in the fridge before reheating.
Corned Beef and Cabbage Dutch Oven
Servings: 6 people
Ingredients
- 3 –4 lb corned beef brisket with the little spice packet that comes with it
- 1 tablespoon unsalted butter
- 4 cups beef broth
- 1 onion quartered
- 4 garlic cloves gently smashed
- 1 teaspoon whole peppercorns
- 1½ teaspoons dried thyme
- 2 bay leaves
- 1 lb carrots peeled and chopped into large chunks
- 2 lb potatoes halved or quartered
- 1 small green cabbage cut into wedges
Instructions
- Preheat your oven to 325°F (163°C). Time to let that Dutch oven shine!
- In your Dutch oven, melt the butter over medium-high heat. Sear the corned beef brisket for about 2–3 minutes per side, just until you get that lovely golden edge.
- Pour in the broth or water. Add the onion, garlic, peppercorns, dried thyme, bay leaves, and that spice packet. Give it a gentle stir, pop the lid on, and slide it into the oven.
- Let it bake for 2½ hours while you do something fun—play a little bridge, read a book, or call your sister.
- Carefully take the pot out (it’s gonna smell amazing already!). Nestle the carrots and potatoes around the beef. Cover it back up and return it to the oven for another 30 minutes.
- Add in the cabbage wedges, snuggling them in with everything else. This time, keep the lid off and bake for another 20 to 30 minutes so the cabbage gets nice and tender and a little golden on top.
- Remove the brisket and let it rest on a cutting board for about 10 minutes. Slice it up against the grain—trust me, it makes all the difference!
- Serve everything up on a big platter, ladle over some of that cozy broth, and enjoy a good, hearty meal that feels like a warm hug from your kitchen.
