Name: Dutch Oven Corned Beef
Prep time: 15 min
Cook time: 165 min
Total time: 180 min
Ingredients: 2 potatoes; 1 sweet potato; 2 carrots; 1 tablespoon olive oil; 2 teaspoons herb rub; 2 1/2 pounds corned beef (or silverside); salt and pepper

This corned beef recipe is a timeless comfort dish made even better with the slow, even heat of cast-iron cooking, as it is cooked in a Dutch oven. Using corned beef means it is already treated, seasoned, and vacuum sealed, making it a great option for taking and storing while camping.

The Dutch oven creates the perfect environment for slow cooking, locking in moisture and melding flavors as the beef is cooked at a low and slow temperature. Alongside the beef, hearty vegetables soak up the savory broth, offering a satisfying balance to the meat’s saltiness. As everything bubbles away over coals, the campsite fills with the nostalgic aroma of a meal that’s as wholesome as it is filling.

Although great for a St. Patrick’s Day weekend away, it is ideal as a cozy winter dinner or a hearty camp meal anytime. Corned beef in some parts of the world is also known as silverside, where it is recognized all year round as a staple meat option.

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Close up on seasoned cubed carrot, sweet potato, and potato.

The vegetables are cut to an even cube side then seasoned with a herb rub.

A Dutch oven with a foil lining containing a roast beef and vegetables.

During the cooking process the tight seal on the Dutch oven means that the moisture cannot escape creating moisture.

Raw vegetables of potato, sweet potato, and carrots with a vacuum-packed corned beef.

The ingredients of this are great for camping. The corned beef is vacuum-packed, and the vegetables are long-lasting and easily stored.

Corned beef on a white chopping board seasoned with salt and pepper.

The corned beef is washed of the corning brine then simply seasoned with salt and pepper.

A serving plate with the cooked corned beef and vegetables.

The meat and vegetables are easily served as a one pot meal or can be accompanied with additional green vegetables, bread, or similar.

A foil lined Dutch oven with a seasoned corned beef and vegetables ready to cook.

This can be a one pot meal with enough meat and vegetables to serve a small group.

Dutch Oven Corned Beef Recipe

Walter

reviews

Tender, juicy, and full of rich flavor, this corned beef is a campfire classic that is cooked in a Dutch oven. Slowly simmered, the corned beef becomes melt-in-your-mouth.

Print Review

Preparation 15

Cook 2 45

Ready in 3

Servings Servings

CourseDinner

InfluenceGlobal

DifficultySeasoned

MethodRoast

Print Review

Ingredients

2 potatoes
1 sweet potato
2 carrots
1 tablespoon olive oil
2 teaspoons herb rub
2 1/2 pounds corned beef or silverside
salt and pepper

Equipment

bowl
foil
10 inch Dutch oven

Directions

Peel and cube the potatoes, sweet potato, and carrot into equally sized pieces.
In a bowl, add the cubed vegetables, the olive oil, and herb rub. Toss until the vegetables are evenly coated, then put aside until needed.
Remove the corned beef from the packaging and trim as/if necessary. Add a light coat of salt and pepper on all sides.
Prepare a 10-inch Dutch oven by lining it with foil.
Add the seasoned corned beef, then surround it with the prepared herb vegetables.
Place the lid on the Dutch oven, then heat to 350 degrees F (180 degrees C). Once at temperature, cook for 2 hours and 45 minutes.
Once cooked, remove the meat and slice thinly, then serve with the roasted vegetables.

Nutritional Information

Calories: 738kcalCarbohydrates: 34gProtein: 45gFat: 46gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 23gCholesterol: 153mgSodium: 4090mgPotassium: 1585mgFiber: 5gSugar: 5gVitamin A: 13139IUVitamin C: 101mgCalcium: 70mgIron: 6mg