Ingredients

1 large onion (quartered)
2 to 3 pound corned beef brisket (flat or point cut)
2 Tablespoons dry rub for corned beef (packet comes with brisket, or use my recipe)
1 Tablespoon steak seasoning (optional)
2 bottles dark beer (12 ounce bottles)
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 degrees.
Place onion wedges in bottom of dutch oven.
Rinse and pat dry the brisket with paper towels.
Arrange corned beef brisket on top of onion slices.
Sprinkle brisket with dry rub and steak seasoning. Or, use the spice packet that comes with corned beef.
Pour bottles of dark beer and beef stock (or water) into the dutch oven. Make sure liquid level reaches the top of the meat.
Cover dutch oven with lid.
Place in 350 degree oven. Cook for 1 hour.
Reduce heat to 300 degrees. Cook for 2 hours.
Check liquid level at this point. If it has cooked down too low, add a cup of water or broth to prevent scorching.
Turn the brisket over. Add carrots and potatoes to the pot. Sprinkle with steak seasoning or salt and pepper. Cook 1 hour.
Add cabbage to the pot. Cook 1 more hour.
Serve straight from the pot or transfer to a large baking dish and serve with spicy mustard. Be sure to slice meat across the grain for a tender brisket. Slicing across the grain also keeps the meat from shredding.
Notes
Use my Dry Rub for Corned Beef recipe if you didn't receive a spice packet with your brisket.
If your brisket is larger than 3 pounds, you'll need to adjust the cooking time. The best internal temperature for tenderness is around 200 degrees F. Or, you can stick a fork in the meat after 5 hours and if it falls apart, it's done. If not, bake it longer, but definitely bake it as directed for at least 5 hours if you are adding vegetables to the pot.
TIP: If you are cooking the brisket without vegetables, it may be done after 3.5 hours depending on its size. Check for doneness around the 3 hour mark.
Using beer makes a difference in the tenderness. It acts as a marinade and breaks down the fibers. But, this recipe can be made without beer if necessary. Substitute beef or vegetable broth instead.
TIP: You MUST slice the meat across the grain to create a tender cut. Look at the way the grain is going and slice across it. If you don't cut it across the grain, it will shred instead of slice.
Serve corned beef and cabbage with potatoes and carrots in individual bowls with a side of spicy mustard. It's a delicious one-pot meal!
Use the leftovers to make Reuben Sandwiches or Corned Beef Hash and Eggs the next day. So good!
View the Google Web Story for Dutch Oven Corned Beef!

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