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.
After making this recipe I tossed out 6 other corned beef recipes. This is the one and only. I have a large lidded roasting pan which made cooking this much easier than trying to re-cover tightly with wrinkled foil. I loved the way the vegetables turned out–not soggy as they were with stove-top and slow-cooker recipes–and browned a bit from the baking without the lid for 30 minutes. I allowed 5 hours from start to table and that was just right: 4 hours to get the meat nearly fork-tender and another hour for the vegetables and finishing the meat was just right.
Hi Evelyn,
Wow, high praise indeed! Thanks so much for reporting back. I’m so glad you liked it! :)
Needed a recipe for corn beef and cabbage and came across this recipe. Although there were mixed reviews i have to say we absolutely loved it. The mustard rub was sooo good. I thoroughly rinsed the corn beef and cooked it as it said. Now, i was confused as the video showed foil on when cooking the meat and after adding the veggies but the directions said to have it uncovered. I chose to cover it with foil the whole time and it came out delicious… will make again for sure.
I followed the directions carefully for this recipe but the vegetables did not cook in the specified time – probably another 1/2 hour was needed.
I also soaked the corned beef brisket about 1/2 hour to remove more salt before baking – it was delicious!
Hi Shirley,
The cooking time might have had to do with the foil seal on the top of the pan. It’s important that the foil is tight. If your pan makes it tricky to cover the top well, it might be worth making this is an XL dutch oven, with a heavy lid. Hope this helps!
Looking for a quicker and better recipe for making corned beef and cabbage I made this recipe today. Started with an excellent cut of Wegman’s center cut corned beef. I followed the recipe pretty much to the T. Added a few more fresh herbs and gave it plenty of cooking time. The result is a tender and delicious, not at all too salty dish chock full of vegetables. I’ll never go back to stove-top corned beef and cabbage. Starting with excellent quality beef probably helps insure success.
I am.anxious to give this a try! For years,I boiled my corned beef( like my grandma did ), and then I found a recipe for cooking it in the crockpot with mustard,brown sugar, molasses,using bourbon and gingerale for the liquid. It was very good,but oven baked MAY be even better! I just put one in the oven,and used 2 c water,1.5 cup gingerale and 3/4 c bourbon. Can’t wait to see how it turns out. I will try to remember to report back. ;)
Followed the recipe using Maille stone-ground mustard. Added additional pickling spices I’d made myself and two more cups of water in the last 1/2 hour. Best corned beef and cabbage I’ve ever tasted!!!
Corned beef tough and vegatables aren’t cooked after fourty extra mins of cooking.
I made this tonight. Don’t know what went wrong but the corned beef was so salty..too salty to eat. The vegetables were salty. Thankfully, I had another small piece of corned beef that I cooked the traditional boiled way so I was able to salvage the dinner somewhat but cannot figure out what went wrong. I am an experienced cook who is very comfortable in the kitchen so I’m really puzzled…
Hi Joyce,
Corned beef is VERY salty. That’s why you don’t add salt anywhere in the recipe. The salt from the beef flavors all the vegetables. Did you remember to rinse the corned beef before baking?
why does everyone (me included) only make this once a year? love corned beef and would make it year-round, because I don’t make it often enough, I forget which recipe I like better, or not, it’s nice then to have a tried and tested recipe that straight-forward and doesn’t require tons of ingredients, thank you!
I have always wanted to make corned beef so I did a test run with this recipe. It turned out absolutely delicious.
This came out so good we are making it for the third time.
Really love how tender this bakes up! The mustard is the perfect flavor to add to it!
This was delicious and flavourful! Looking forward to making it again.
This rub on the corned beef is the best that I have ever found!
Because of my Irish heritage, I enjoy making a big deal out of St. Patrick’s Day. I love how quick and easy this recipe is so I’m excited to give it a try this month! No luck needed with this dish, it’s sure to be a hit!