Puerto Rican-Style Dutch-Oven Corned Beef

This Puerto Rican-style Dutch oven corned beef is a new take on a Puerto Rican classic we've enjoyed for decades. In this recipe, we recreate the traditional preparation of canned corned beef, but using a brined brisket. Tender and juicy, full of traditional Puerto Rican flavor.

Dutch-oven corned beef is convenient in use and preparation. It easily feeds a crowd while maintaining its economical standard. But I wanted to make this pantry classic from scratch and serve it the traditional way with Arroz Blanco (white rice), Habichuelas Guisadas (stewed beans), and of course, a side of Amarillos (fried sweet plantains).

For more traditional recipes, great for a weekday meal, try Arroz con Habichuelas (rice with beans). This is the traditional go-to side for a weeknight meal. Or try Mamposteao, a combination of the above-mentioned white rice and stewed beans reheated together to create a delicious side dish. Any of these would go great with Ropa Vieja (stewed shredded beef), or Biftec Encebollado (thin steaks pan-seared and served with caramelized onions).

Why this recipe works

• Cooks on its own: Set this brisket in a Dutch oven, and it will cook for hours. 
• Tender: The slow cook will produce a super-tender cut of meat that melts in your mouth with each bite.
• Feeds a crowd: Whether you use the canned version or a full brisket, this dish goes a long way. Serve it over rice and beans, and it becomes a full, satisfying meal for the whole family without breaking the bank.
• Big flavor, simple ingredients: Sofrito and tomato sauce transform a slow-cooked brisket into something deeply familiar. The same flavors Puerto Rican home cooks have been building for generations, just made from scratch.

What is Corned Beef?

The term "corn" comes from the Germanic "Kurnam," meaning "small seed," and referred to the rock salt used to cure meats. In Ireland, beef was a luxury reserved for export and the wealthy, while traditional cured meats were made with pork. The English rule introduced large cattle populations, making beef more widely available, and salt curing became the primary method of preservation. It wasn't until the 19th century in America that the dish took its modern form: Irish immigrants settling in New York found themselves living alongside Jewish butchers who sold inexpensive brisket, and the two communities' shared love of cured meats gave rise to what we now recognize as corned beef. The American Army took note and began canning it as a reliable source of nourishment for soldiers. So why do Puerto Ricans eat corned beef? In 1917, when Puerto Rico became an American territory and Puerto Ricans entered the military, canned corned beef made its way into our homes and never left.

Ingredient Notes

• Brisket: Brisket is the traditional cut for corned beef. Beautifully marbled yet full of muscle, it makes a tender final product. I used the packet of already brined brisket, but you can brine your own.
• Tomato Sauce: Tomato sauce is what differentiates Puerto Rican corned beef from Irish or American corned beef, as it is cooked in the Spanish tradition.
• Sofrito: Sofrito is what pinpoints this particular dish to Puerto Rico. The mixture of culantro, onions, sweet chilies, and garlic gives this corned beef traditional Puerto Rican flavor.

See my recipe card below for a complete list of the ingredients with measurements.

Variations and Substitutions

• Meat alternatives: Look for cuts that withstand long, slow cooking, such as Round (Eye of Round, Top or Bottom), Chuck Roast, Short Ribs, or Tri Tip. For pork, try Pork Belly, Pork Shoulder (Boston Butt, aka Pernil), or Ham Hocks

Not all variations or suggestions have been tested. If you do try any of these, please let me know how it went in the comments.

How to make Puerto Rican-style Dutch Oven Corned Beef

Preheat oven to 325℉. Rinse the brisket under cold water to remove excess salt. Save the pickling seasoning packet for later use in the recipe.

1. Let the brisket drain for a few minutes. Then pat it dry with paper towels before searing in the Dutch oven.

2. Heat olive oil in the Dutch oven over medium-high heat. Do not let the oil smoke. Sear the brisket on both sides until browned, about 5 to 8 minutes per side.

3. Set the brisket aside and let it rest, while we start working on the sauce.

4. In the same pan, lower the heat to medium and add the onions and sweet chile peppers. Sauté until soft and tender, about 5 minutes.

5. Add the garlic and saute until fragrant.

6. Add achiote oil, sofrito, and tomato sauce, and cook until the tomato sauce caramelizes slightly.

7. Deglaze the pan with Worcestershire sauce and a bit of broth to lift the brown bits left from searing the brisket and vegetables.

8. Incorporate the brisket into the Dutch oven, fat side up, along with any residual liquid it may have released. Pour the remaining broth to cover about half of the brisket.

9. Add the pickling seasoning that comes with your brisket to the broth. Cover the Dutch oven and place the brisket in the oven for about 2 hours.

10. Add potatoes, olives, and capers in the last 30 minutes of cooking. Check your liquid levels. The broth will thicken and reduce, but if it is too low, you can add half a cup more of broth or water. After 2 hours, remove from the oven and let it rest for 10 minutes before serving.

Expert Tips

• Soak before you rinse: Soak the brisket in cold water for at least 30 minutes before rinsing. This gives any salt pockets time to dissolve and keeps the final dish from turning out too salty.
• Pat it dry: Let the brisket drain for a few minutes, then pat it dry with paper towels. A dry surface is what gives you a deep, even sear instead of a steamed one.
• Toast the spice packet: Add the pickling spices while sautéing the vegetables instead of dropping them straight into the broth. Toasting them in the hot oil wakes up their flavor before the liquid goes in.
• Crockpot option: This recipe works in a crockpot, too. After searing and building the sauce, transfer everything and cook on low for 6 to 8 hours or on high for about 4, adding the potatoes, olives, and capers in the last hour.