Description
Ultra-tender, juicy, and bursting with flavor, this Dutch oven corned beef is the ultimate comfort dish. Braised low and slow with beer, broth, and hearty vegetables, it’s a foolproof one-pot meal perfect for holidays or cozy Sundays.
Ingredients
Scale
- 2–3 lb corned beef brisket (flat or point cut)
- 1 large onion, quartered
- 2 tbsp dry rub or pickling spice (spice packet included)
- 1 tbsp steak seasoning (optional)
- 2 bottles dark beer (12 oz each)
- Water or beef stock (as needed)
- 4 large carrots, cut in wedges
- 6 red potatoes, quartered
- 1 small cabbage, cut in wedges
Instructions
- Preheat oven to 350°F. Scatter onions in Dutch oven.
- Rinse and pat dry brisket. Place fat side up over onions. Sprinkle with spices.
- Pour beer and enough broth or water to reach top of meat. Cover.
- Bake 1 hour at 350°F, then reduce to 300°F and bake 2 more hours.
- Flip brisket, add carrots and potatoes. Cover and cook 1 hour.
- Add cabbage wedges, cover, and bake 1 final hour.
- Rest brisket 10 minutes. Slice against the grain. Serve with veggies and juices.
Notes
For deeper flavor, rub brisket with spices and let it sit overnight. Always slice against the grain and check liquid halfway through the cook.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Plat Principal
- Method: Au Four
- Cuisine: Américaine
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 4g
- Sodium: 1100mg
- Fat: 34g
- Saturated Fat: 13g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 130mg