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.
I made this for Sunday dinner yesterday. The guests loved it. The mustard and brown sugar and black pepper coating was fabulous. I will be making this easy oven recipe again!
Excellent!
Cooked this for my elderly parents, one of which wont eat anything, and they both gobbled it up, did my heart good, so thank you so much! ❤️ The whole family loved it so much, my dad asked that I cook it again for Easter. Thank you again, the brown sugar/ grainy mustard was the game changer, that and following the directions for perfect veg cook.
I was hesitant to make this based on some of the reviews and I have to stay I’m glad I went for it. We followed the recipe only adding in a little beef broth to the water and it turned out perfect. We didn’t find it lacking flavor or needing extra cooking time. Leftover ate also delicious.
DELICIOUS!! Made the corned beef and veggies with the rub ingredients. Turned out delicious. I always make lots of veggies, but even so, followed the recipe on instructions and times. Very good!! Thanks ♡D
So, I made this to the letter. Used the exact ingredients for a 4 lb flat. Everything was going as planned and then at the 2 hour mark my partner decides he wants to go hit a few st. Patricks day parties in downtown Venice FL. Uhg. So I placed the brisket in a 6 quart crock pot raw onion on bottom, brisket and topped with carrots, potatoes and cabbage on top and poured the liquid from the pan inside. The liquid I chose to bake the brisket was 1 bottle of beer and a cup of broth. Came home after about three hours and it was the best brisket I’ve had. My partner is super picky, rarely eats meat and he loves it. Was his first time having it and he’s Irish from Brooklyn NY. I’m still trying to figure that one out. Great recipe! Try it
I used less liquid for a 3.3lb corned beef brisket (flat cut) – 1.5 cups water & 1 cup Guinness. Baked at 315 degrees for 4 hours for more “low and slow” braising. Meat registered 180 degrees and sliced well after resting, but not as tender as I would have liked. Carrots were added last hour of cooking. Should have added sooner. Had a lot of liquid left over. I should have let braise longer I guess?
Hi JoP,
I’m sorry to hear that! It sounds to me like your oven runs a little cool. It would be helpful to buy a cheap hanging oven thermometer to check the accuracy of your oven. Then pull up a YouTube video for how to calibrate the make/model of your oven.
Love love love this recipe. This is the only way I make corned beef and cabbage now. Made this several time and it’s just delicious.
I made this delicious baked corned beef and cabbage recipe for our St. Patrick’s Day dinner and it was great!
My husband and I loved the roasted flavors of the vegetables and the corned beef came out so tender. Thanks so much for this recipe, it’s our March 17th choice from now on.
Same for us!
I made it with a smaller size about 2 pounds and used less water, I cooked it about 4 hours, I just tried the corned beef and it was good, but next time I will use even less water, omit the onions and use more carrots., it was too soupy with the water, but i did use some beef broth as another review suggested.
My first time cooking corned beef and cabbage for my family dinner. I had to make 3 briskets to feed a crowd and didn’t have a pot big enough to build. I used my larger covered roaster which fit the three roasts perfectly. I did flip the meat about 1/2 way through the cooking…but I also skipped the mustard and brown sugar part. The meat came out PERFECT at 3 hours. I forgot to turn the oven up to cook the potatoes, carrots and cabbage and they (after almost an hour were still rock hard. I did end up dumping the whole mixture from the roaster into my soup pot. I will definitely make this again, but I think I would put the veggies in with the meat an hour into cooking. Rave reviews from the family on the dinner.
I needed another corn beef and cabbage recipe. I was pleasantly surprised to find this one, and also to notice that I’ve already made it and gave it a great review! Made it again today and it was delicious!