Description

This Dutch Oven Corned Beef boasts incredible flavor with simple preparation. Tender brisket melds beautifully with beer and veggies, creating a delightful comfort food for any occasion.

Ingredients

Scale

2 tbsp unsalted butter
3 ½ – 4 lbs corned beef brisket rinsed/patted dry
1 corned beef seasoning packet (or 1 tbsp homemade seasoning)
1 tbsp salt-free steak seasoning
2 cups beef broth
1 cup dark beer (i used guiness)
1 tbsp worcestershire sauce
3 large carrots sliced into ½ inch coins
1 yellow onion quartered
1 lb red potatoes cut into 2-inch pieces
½ small green cabbage sliced into 2-inch slices

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Instructions

Preheat oven to 325℉. Melt the butter in your large Dutch oven over medium heat on the stovetop, then add the rinsed/dried corned beef brisket. Sear each side in the butter for 3-4 minutes, then remove from heat.
Sprinkle the brisket with the seasoning packet and steak seasoning, then pour in 2 cups of beef broth, 1 cup of dark beer, and Worcestershire sauce. Place the lid on the Dutch oven and braise in the oven for 2 hours.
Remove the Dutch oven from the oven and uncover. Flip the corned beef over. Add the carrots, onion, and potatoes, then place the lid back on and braise in the oven for 1 hour.
Remove the Dutch oven from the oven and uncover. Sprinkle in the sliced cabbage, then place the lid back on and braise for another 30 minutes, or until the corned beef reaches 200℉ and begins to fall apart.
Remove the corned beef from the Dutch oven, and shred or slice against the grain. Serve with the vegetables and a side of Irish mashed potatoes, if desired!

Notes

For extra flavor, consider marinating the corned beef overnight with the seasoning.
You can use any dark beer of your choice, but Guinness adds a rich taste.
Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 354
Sugar: 2g
Sodium: 915mg
Fat: 19g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 27g
Cholesterol: 95mg