Our Dutch Oven Corned Beef recipe is a great choice for anyone who loves cooking outside. The recipe brings together tender corned beef and hearty vegetables to make something both tasty and comforting. It’s a dish that can feed a group and doesn’t need fancy equipment—just a good fire and a Dutch oven.
Why a Dutch Oven Works So Well
A Dutch oven is a strong, heavy pot that holds heat well and cooks food evenly. That’s why it’s perfect for this kind of cooking. With Dutch Oven Corned Beef, the thick walls of the pot help the meat become tender without burning.
Additionally, the slow cooking process brings out the deep flavors in the vegetables. Everything comes together in one pot, making cleanup easier, too. You don’t need to stir much or watch the pot all the time. Once the ingredients are in, the heat and time do most of the work.
A Recipe Worth Trying
Dutch Oven Corned Beef is more than just a meal. It’s a smart and satisfying way to enjoy cooking outdoors. You get both flavor and ease, which makes it ideal for those who want to relax while still serving something special. Even if you’ve never cooked corned beef before, this recipe is a good one to start with.
Hearty Corned Beef in a Dutch Oven
This recipe features corned beef simmered with potatoes, carrots, and cabbage, all cooked together in a Dutch oven. The dish takes about 3 hours to prepare and serves 6 people, making it great for sharing with family and friends.
Ingredients
- 3-4 pounds corned beef brisket
- 4 cups water or beef broth
- 4 medium potatoes, quartered
- 4 carrots, cut into chunks
- 1 small head of cabbage, cut into wedges
- 2 tablespoons mustard (optional)
- 1 teaspoon black pepper
- 2 bay leaves
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Dutch Oven: Place the Dutch oven over the campfire or on a grill grate to preheat.
- Add the Corned Beef: Place the corned beef brisket in the Dutch oven and cover it with water or beef broth. Add the bay leaves and black pepper.
- Simmer: Cover the Dutch oven with its lid and let it simmer for about 2 hours, checking occasionally to ensure it doesn’t boil dry. Add more water or broth as needed.
- Add Vegetables: After 2 hours, add the quartered potatoes, carrots, and cabbage to the pot. Stir gently to combine.
- Continue Cooking: Cover the Dutch oven again and let it cook for an additional 1 hour, or until the vegetables are tender and the corned beef is fork-tender.
- Serve: Remove the corned beef and let it rest for a few minutes before slicing. Serve with the vegetables, garnished with fresh parsley if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Servings: 6 servings
- Calories: 350kcal
- Fat: 20g
- Protein: 30g
- Carbohydrates: 20g