Dutch ovens are perfect for batch cooking cozy meals, and corned beef goes so well with Little Reds™. Toss everything together in the morning and then let it roast in the oven for a few hours for a tender and juicy roast dinner for St. Patrick’s Day.

  • Beer Substitute:
    If you prefer to skip the beer, you can use additional beef broth or apple cider for a touch of sweetness.
  • Storage & Reheating:
    Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan with a little broth to keep everything moist.

Prep
10 mins
Cook
3 hours 40 mins
Serves
6
Ingredients
10
Keep screen awake while cooking

Equipment

  • Dutch oven

Ingredients

Copy Ingredients Copied!
  • 1 extra large (or 2 medium) onions, cut into chunks
  • 1 (12 oz) bottle dark beer
  • 1 cup low-sodium beef broth (or water)
  • 1 (4 lb) flat-cut corned beef brisket (do not trim the fat)
  • 1 Tbsp steak seasoning (optional)
  • 4 cloves garlic
  • 4 large carrots
  • 1.5 lbs Little Reds™, halved
  • 1 small cabbage, cut into chunks
  • 1 packet corned beef spice mix (from the corned beef package)

Instructions

  • Preheat the oven

    Set the oven to 325 °F (163 °C).

  • Prepare the corned beef:

    Place the corned beef in a strainer and rinse thoroughly under cold water for 2 to 3 minutes, flipping a couple of times. Pat dry with paper towels.

  • Assemble everything in the Dutch oven:

    Place onion chunks in the bottom of the Dutch oven. Pour in the beer and beef broth. Place the corned beef (fat side up) on top of the onions. Add the smashed garlic. Sprinkle half of the steak seasoning and half of the spice packet over the brisket.

  • Bake the corned beef:

    Cover the Dutch oven with the lid and bake for two hours at 325 °F.

  • Add the Little Potatoes and Carrots:

    Remove the Dutch oven from the oven and increase the temperature to 350 °F (177 °C). Add in the halved Little Potatoes and carrots around the brisket. Cover with the lid and bake for one more hour.

  • Add the cabbage and finish baking:

    Reduce oven temperature to 325 °F (163 °C). Remove the Dutch oven, flip the corned beef over, and sprinkle the remaining steak seasoning and spice packet on top.

  • Optional: broil for extra color

    Turn the broiler on for 2 to 3 minutes to give the meat and veggies a nice caramelized color.

  • Rest and Slice:

    Let the corned beef rest for 10 minutes before slicing against the grain. Serve with the cooked Little potatoes, carrots, and cabbage, drizzling some of the flavorful broth over the top.