A Spicy Perspective

Easy Baked Corned Beef and Cabbage in the Oven

You won’t believe how easy it is to make perfectly tender and flavorful Corned Beef and Cabbage in the oven! This traditional oven baked cabbage and corned beef recipe cooks low and slow for the most mouthwatering, totally foolproof one pot dish.

easy baked corned beef and cabbage in the oven

The Best, Easiest Oven Baked Corned Beef and Cabbage Recipe

Birds are chirping, buds are sprouting, and spring is in the air. This is the perfect time of year to use up the last of those winter veggies and get ready for the next season!

Corned Beef and Cabbage is a classic dish to make for Saint Patrick’s Day, Easter, Passover, or any spring celebration. 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. It’s 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!

oven baked corned beef and cabbage

What 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 mustardregular or spicy
  • Light brown sugar – for a hint of sweetness
  • Cracked black peppera bit of spice to balance the sweet and mustardy flavors
  • Green cabbagefresh, with no wilting
  • Sweet onionlike yellow or white
  • Carrotseither whole or baby carrots for easier prep
  • Mini new potatoesor other preferred small potatoes
  • Garlicfresh, 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!

green cabbage, carrots, onion

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 roasts 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 cold water, and then pat dry. Place it in the roasting pan with the fatty side up.

In a small bowl, mix together the whole grain mustard, brown sugar, and black pepper. Rub the mixture over the top of the brisket to evenly coat.

brisket with seasonings

Then sprinkle the seasoning packet in the base of the roasting pan, around the beef.

spice packet

Pour 4 cups of water into the pan, being careful not to wash the mustard mixture off of the brisket.

Get the Complete (Printable) Oven Baked Corned Beef and Cabbage Recipe Below. Enjoy!

prepared brisket

Cover the top of the pan tightly with foil. Bake in the preheat 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 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 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 the corned beef back in the oven and bake for 30 minutes, uncovered. Spoon more broth over the veggies and bake for another 30 minutes, or until the largest carrots and potatoes are fork-tender.

oven baked cabbage and corned beef

How to Slice and Serve Corned Beef and Cabbage

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.

Storage Suggestions

Leftover Corned Beef and Cabbage is delicious! Keep cooled leftovers in an airtight container in the fridge for 3-4 days.

Use slices of leftover corned beef to make sandwiches loaded with sauerkraut and more mustard. They are fabulous to enjoy for lunch with a hot bowl of Irish Creamy Cauliflower Soup!

baked corned beef recipe with cabbage and veggies

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Easy Baked Corned Beef and Cabbage in the Oven

Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
You won't believe how easy it is to make perfectly tender, flavorful baked Corned Beef and Cabbage in the oven with this foolproof recipe!
Servings: 8 servings

Ingredients

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. Bakes 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, uncovered. Then spoon more broth over the veggies and bake for another 30 minutes, 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.

Notes

Serve with a side of extra mustard or creamy horseradish sauce.
Leftover Corned Beef and Cabbage is delicious! Keep cooled leftovers in an airtight container in the fridge for 3-4 days.

Nutrition

Serving: 1.5cup, Calories: 572kcal, Carbohydrates: 41g, Protein: 34g, Fat: 30g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 107mg, Sodium: 2588mg, Potassium: 1580mg, Fiber: 9g, Sugar: 16g, Vitamin A: 19063IU, Vitamin C: 122mg, Calcium: 128mg, Iron: 5mg
Course: dinner, Main, Main Course
Cuisine: American, Irish
Author: Sommer Collier

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10 comments on “Easy Baked Corned Beef and Cabbage in the Oven”

  1. 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!!!

  2. 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?

  3. 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!

  4. I have always wanted to make corned beef so I did a test run with this recipe. It turned out absolutely delicious.

  5. Really love how tender this bakes up! The mustard is the perfect flavor to add to it! 

  6. This was delicious and flavourful! Looking forward to making it again.

  7. This rub on the corned beef is the best that I have ever found!

  8. 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!