Baked Corned Beef and Cabbage in the Oven
Corned Beef and Cabbage in the Oven – You won’t believe how easy it is to make this perfectly tender and flavorful recipe! Our traditional oven-baked cabbage and corned beef recipe cooks low and slow for the most mouthwatering, totally foolproof one-pot dish.
Why We Love This Oven Baked Corned Beef and Cabbage Recipe
Corned Beef and Cabbage is a classic dish to make for Saint Patrick’s Day, Easter, Passover, or any spring celebration. (It’s also great for Christmas and New Year’s as well!) It features tender, salty, succulent corned beef slow-roasted with earthy winter cabbage for a hearty and comforting dish.
We’ve tried many versions over the years, and have developed a wonderfully easy, nearly foolproof oven-roasted Corned Beef and Cabbage recipe that the whole family will love. To me, this is the simplest and most flavorful way to make it. This is a complete one-pot meal with potatoes and carrots in the mix, and is ideal to enjoy between seasons, or anytime you’ve got a craving for a spice-full meat and potatoes meal!
Once you learn how to cook corned beef in the oven, you will be making it every year for your St. Patrick’s Day celebration!
Ingredients You Need
You only need a handful of simple, fresh ingredients and a few pantry staples to make the best Corned Beef and Cabbage in the oven.
Here is everything needed for this classic recipe:
- Corned beef brisket – flat cut, with spice packet
- Whole grain mustard – regular or spicy
- Light brown sugar – for a hint of sweetness
- Cracked black pepper – a bit of spice to balance the sweet and mustardy flavors
- Green cabbage – fresh, with no wilting
- Sweet onion – like yellow or white
- Carrots – either whole or baby carrots for easier prep
- Mini new potatoes – or other preferred small potatoes
- Garlic – fresh, peeled and chopped
Wondering “where is the salt?” Corned Beef is so salty on its own, the juices from the meat will season the vegetables as they cook. No need to add extra!
How to Make Corned Beef and Cabbage in the Oven
Prep time for making the best Corned Beef with Cabbage recipe is only 15 minutes. Then the meat and veggies slow roast in the oven for a few hours, hassle-free.
Follow these easy steps to prepare a tender, juicy, rustic Corned Beef and Cabbage dinner for your next family gathering:
First, preheat the oven to 325 degrees F and set out a large roasting pan. Briefly rinse the corned beef brisket under cold water, and then pat dry. Place it in the roasting pan with the fat side up.
In a small bowl, mix the whole-grain mustard, brown sugar, and black pepper. Rub the mixture over the top of the brisket to evenly coat.
Then sprinkle the seasoning packet in the base of the roasting pan, around the beef.
Pour 4 cups of water into the pan, being careful not to wash the mustard mixture off of the brisket.
Cover the top of the pan tightly with foil. Bake in the preheated oven for 2 hours.
When the corned beef is almost done, prepare the vegetables: Cut the cabbage in half and remove the core, and then cut each half into 4 wedges. Peel the onion and cut it into wedges. Trim and peel the carrots, and then cut them into 2-3 inch segments.
When the corned beef comes out of the oven, increase the temperature to 350 degrees F. Place the garlic cloves in the juices left on the pan. Then arrange the cabbage, onion, carrots, and potatoes around the brisket.
Spoon some of the pan juices over the vegetables. Then place the corned beef back in the oven and bake for 30 minutes, covered. Spoon more broth over the veggies and bake for another 30-45 minutes uncovered, or until the largest carrots and potatoes are fork-tender.
Get the Complete (Printable) Oven Baked Corned Beef and Cabbage Recipe Below. Enjoy!
Serving Suggestions
When the roast is done, remove the pan from the oven and let sit for a few minutes. Transfer the beef to a cutting board, and use a serrated knife to slice the brisket into thin strips. Then arrange the corned beef and vegetables on a platter and serve warm.
Serve with a side of extra mustard or creamy horseradish sauce.
If you have leftover corned beef, you can turn it into corned beef hash, corned beef pot pie, or some delicious reuben sandwiches!
Frequently Asked Questions
Corned beef is a salt-cured beef brisket! It is still necessary to cook the meat even though it has been cured, though. Corned beef became popular in the United States when Irish immigrants arrived in the 19th century.
The packet of seasoning usually contains crushed bay leaves, peppercorns, coriander, and mustard seeds!
Absolutely! The goal is super tender corned beef here. Cover it tightly with foil while baking so it doesn’t get overdone on the top!
Leftover corned beef and cabbage are delicious! As far as storage suggestions go, keep cooled leftovers in an airtight container in the refrigerator for up to 3-4 days.
Use slices of leftover corned beef to make reuben sandwiches loaded with sauerkraut and more mustard. They are fabulous to enjoy with a hot bowl of Irish Cauliflower Soup!
Corned beef is very salty! That’s why you don’t add salt anywhere in this recipe. Remember to rinse the corned beef before baking it to remove excess salt! The salt that is still there after you rinse should be just enough to season all of the vegetables nicely. If you are very sensitive to sodium, you can soak the corned beef in water for a full hour before baking.
Looking for More Irish St. Patrick’s Day Recipes? Be Sure to Try:
- Sweet Irish Soda Bread
- Irish Beer Cheese Soup
- Irish Creamy Cauliflower Soup
- Irish Potato Pie
- Irish Bacon and Cabbage
- Irish Pub Cheese Recipe
- Irish Cheese Toasties (Cheese on Toast)
- Irish Boxty Potato Pancake Recipe
- Ham and Cabbage Soup
- Shamrock Shake Recipe (Peppermint Shake)
- Chocolate Guinness Floats
Easy Baked Corned Beef and Cabbage in the Oven
Video
Ingredients
- 3 ½ – 4 pounds corned beef brisket with spice packet flatcut
- 3 tablespoons whole grain mustard regular or spicy
- 3 tablespoons light brown sugar
- ½ teaspoon cracked black pepper
- 1 green cabbage
- 1 sweet onion
- 2 pounds carrots
- 1 ½ pounds mini new potatoes
- 8-10 cloves garlic peeled
Instructions
- Preheat the oven to 325 degrees F. Set out a large roasting pan. Rinse the corned beef brisket in cold water, then pat dry. Place it in the roasting pan.
- In a small bowl, mix the whole grain mustard, brown sugar, and black pepper. Rub the mixture over the top of the brisket. (The fatty side.)
- Sprinkle the seasoning packet in the base of the roasting pan. Pour 4 cups of water into the pan, being careful not to wash the mustard off the brisket. Then cover the top of the pan tightly with foil. Bake for 2 hours.
- Meanwhile, cut the cabbage in half and remove the core. Cut each half into 4 wedges. Peel the onion and cut into wedges. Trim and peel the carrots. Then cut them into 2-3 inch segments.
- When the corned beef comes out of the oven, adjust the temperature to 350 degrees F. Place the garlic cloves in the roasting pan juices. Then arrange the cabbage, onion, carrots, and potatoes around the brisket.
- Spoon some of the pan juices over the vegetables. Then place back in the oven and bake for 30 minutes, covered. Then spoon more broth over the veggies and bake for another 30-45 minutes uncovered, or until the largest carrots and potatoes are fork-tender.
- Use a serrated knife to slice the corned beef brisket into thin strips. Then arrange the corned beef and vegetables on a platter and serve warm.
AWESOME
Heres how to fix this recipe….and trust me, it works. At the 2 hour mark, add veggies as stated and turn up heat to 350. RECOVER and let bake for 60 minutes. FLIP THE MEAT. Uncover and let bake at 325 for another 40. Keep basting. Came out absolutely perfect.
Thank you, Paul! Your tip made it perfect!
Great recipe! Made a delicious St. Patrick’s Day meal.
Super easy and delicious recipe. I used beef broth for half the water called for. Once I added the veggies I cooked it uncovered for 30 minutes, then covered it for 40 minutes and finally uncovered for another 10 minutes. Perfection!!
Yep…the worst.
I will not make this again. Flavor was pretty good though.
Meat was tough, vegetables took forever to cook.
The fat on top didn’t melt into the meat. I think the temperature is too high and needs to cook longer.
Might as well cook in the crockpot next time or simmer it low and slow.
Awesome 👍 So flavorful!
So much better than boiled!
We loved it! I will only bake corned beef from now on.
You seriously underestimated the time required for the vegetables! And with four cups of water, there was so much juice, it was almost the same as boiling them. After 30 min plus 30 min @ 350, they were still hard as rocks. Removed half of the juice. After another 30 min @ 375 still not done. I finally covered them back up to let them steam and set the timer for ANOTHER 30 min. Let’s hope they’re done, or we’ll be having dinner as a midnight snack. (BTW, I have a separate oven thermometer, so the issue is not oven temperature.)
Postscript: Now I award 5 stars. The vegetables were done after the 4th 30 minute stint (@375, covered), the top edges of the cabbage were nicely browned, and the corned beef was the tenderest, tastiest we’ve ever had. We did have to take our dinner into the TV room to catch the first part of our movie, but it was worth it.
As advertised, this was easy and very tasty. I will be making this again soon.
Wow this was so delicious so moist and tender. Just melts in your mouth. This will be the only way I ever cook corned beef. Thank you so much for sharing.
Super yummy! My kids love it!
Just made this today! Perfect, I will always use this method/recipe from now on!