Delicious Dutch Oven Corned Beef Brisket
A tender and flavorful Dutch oven corned beef brisket cooked slowly with onions, garlic, carrots, and potatoes. This easy oven method delivers juicy, fork-tender meat perfect for hearty dinners or next-day sandwiches
Equipment
- Dutch Oven
- Oven
- Cutting Board
- Chef’s Knife
Ingredients
Main Ingredients
- 3 lb corned beef brisket with seasoning packet
- 2 yellow onions sliced
- 4 cloves garlic smashed
- 4 carrots cut into chunks
- 1.5 lb baby potatoes halved
- 4 cups beef broth or water enough to reach halfway up the brisket
Instructions
- Preheat the oven to 300°F (150°C) and place the rack in the center.
- Rinse the corned beef under cool water and pat dry. Place it fat side up in the Dutch oven.
- Scatter sliced onions, smashed garlic, carrots, and potatoes around the meat.
- Sprinkle the seasoning packet evenly over the brisket.
- Pour beef broth or water into the pot until it reaches halfway up the meat. Cover tightly with the lid.
- Cook for 3 to 3½ hours, until the brisket is fork-tender.
- Remove the pot from the oven and let rest for 10 minutes.
- Slice the brisket against the grain. Serve with vegetables and spoon juices over the top.
Notes
Prep vegetables the night before to save time. Add cabbage wedges during the last 45 minutes for a traditional twist. Try apple cider instead of broth for a touch of sweetness. Leftovers make excellent corned beef sandwiches the next day.