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.
The Best, Easiest 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!
What Ingredients You Will 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 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.
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, uncovered. Spoon more broth over the veggies and bake for another 30 minutes, or until the largest carrots and potatoes are fork-tender.
Get the Complete (Printable) Oven Baked Corned Beef and Cabbage Recipe Below. Enjoy!
Frequently Asked Questions
How Do I Slice and Serve This Recipe?
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.
What Are The Storage Suggestions?
Leftover Corned Beef and Cabbage are 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!
Why Was My Roasted Corned Beef Recipe So Salty?
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. Remember to rinse the corned beef before baking to remove excess salt.
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Easy Baked Corned Beef and Cabbage in the Oven
- 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.
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