Celebrate St. Patrick’s Day or cozy up on a cold winter evening with a flavorful meal of Corned Beef and Cabbage! Just dump the ingredients in one pot and let the beef, carrots, potatoes, and cabbage slowly roast for an easy and comforting dinner — with just 10 minutes of prep.
Oh, and it can also be prepared in the slow cooker!
I’m pulling out some of my favorite shortcuts and quick tricks to simplify a classic pot roast and offer you an easy meal that cooks in just one dish! Your protein, your veggies, and your starches are all included in this Irish feast!
And oh my goodness…the tender, juicy, fall-apart corned beef and cabbage practically melts in your mouth…
Are you ready to see just how FAST this St. Patty’s Day dinner comes together?
I’ve cut out almost all of the prep work for this meal, but I do like to slice my baby gold potatoes in half before adding them to the dish.
A bag of baby carrots goes on top of the potatoes,
and a small head of cabbage is cored and chopped into about 8 wedges.
The cabbage goes into the Dutch oven, along with a bag of frozen white pearl onions. I don’t even bother to thaw the onions! Just dump-and-bake, right?!
You’ll need just a little bit of liquid in the pot as well, so you can choose between Guinness beer (if you’re looking for a deeper, richer flavor) or some low-sodium beef broth. I know that half a cup of liquid doesn’t seem like much, but the vegetables and the meat will release a lot of liquid and steam as they cook, so you shouldn’t need much more than that!
Then it’s time for the corned beef part of this Corned Beef and Cabbage meal!
To save time, and to save you from purchasing too many extra ingredients that you might not otherwise use again, I go with the packaged corned beef brisket that comes in a brine with a spice packet. You can find them in just about any grocery store — even my little rural Food Lion has them in stock!
If you prefer to buy a plain brisket instead, that’s fine too — you’ll just need to season and brine it yourself.
With the packaged corned beef brisket, your only job is to trim the fat off of the meat, sprinkle it with the seasoning packet, and add a bit of brown sugar. You can do it! Remember…I’m keeping it easy here…
Rub the seasoning into the meat, and then place the meat on top of your veggies in the Dutch oven.
It looks very full, but trust me: the veggies will cook down a lot!
Put a lid on top, roast it in the oven for about 3 hours, and the end result will be a tender, juicy, and incredibly flavorful meal of Corned Beef and Cabbage!
The potatoes and carrots are perfectly tender, the onions add extra flavor to the dish, and the cabbage just absorbs all of the great seasoning from the beef. It smells amazing while it cooks, and your house feels cozy and warm!
If you know a meat-and-potato lovin’ man, then this is the way to his Irish heart. And boy, those veggies are so darn good, too…I’m pretty sure I could polish off the batch just on my own!
One final note before I let you scoot: if you’re cooking for just one or two, don’t shy away from this dish. You’ll want those leftovers!
I will be sharing a great dump-and-bake casserole next week that takes advantage of the extra corned beef, and I can attest to the fact that it’s also perfect when tucked inside a Reuben sandwich for lunch. Enjoy!
DUMP-AND-BAKE CORNED BEEF AND CABBAGE
Dump-and-Bake Corned Beef and Cabbage
- 1 bag 14.4 ounces frozen white pearl onions
- 1 lb. baby carrots
- 24 ounces baby gold potatoes halved
- 1 small head cabbage cored and cut into about 8 wedges
- ½ cup beef broth or Guinness beer
- 1 4-lb. corned beef brisket with spice packet
- 2 tablespoons brown sugar
- Preheat oven to 350 degrees.
- Place potatoes, carrots, cabbage, and onions (in that order) in the bottom of a large Dutch oven. Pour beef broth or beer over top.
- Trim fat from meat.
- Rub beef with seasonings from the spice packet and with brown sugar. Place on top of the vegetables in the Dutch oven.
- Cover and bake for about 3 hours (or longer, if using a larger piece of meat).
- Transfer meat to a cutting board and allow to rest for about 5-10. Thinly slice against the grain. Serve vegetables with a slotted spoon.
Tip: You can also prepare this meal in a slow cooker. Cook on LOW for 10-12 hours, or on HIGH for 5-6 hours.