Oven Baked Corned Beef and Cabbage
Oven Baked Corned Beef and Cabbage
Corned beef and cabbage is a beloved dish, especially around St. Patrick’s Day. However, it’s too delicious to be relegated to just one holiday! My oven baked corned beef and cabbage is a simple yet flavorful recipe that will impress your family and friends any time of the year.
Here are a few other great dishes to add to your St. Patrick’s Day celebration!
No Bake Shamrock Shake Dessert
What is Corned Beef?
Corned beef is a cut of beef brisket that has been cured in a brine solution, typically with salt and spices. The term “corned” comes from the coarse grains of salt, known as “corns,” used in the curing process. The meat is often pink due to the addition of sodium nitrite, which helps preserve the meat and gives it that signature color. This pink hue can sometimes cause confusion, but it’s a normal part of the curing process.
Flat Cut vs. Point Cut Corned Beef
When selecting corned beef, you’ll come across two primary cuts: flat cut and point cut.
**Flat Cut**: This cut has less fat and is leaner, making it a healthier option. It slices nicely and holds together well, perfect for serving.
**Point Cut**: While this cut has more marbling and fat, it offers a richer flavor. However, it can be harder to slice, as it tends to fall apart more easily.
In this recipe, I used a 3 1/2 pound flat cut corned beef brisket, which is my personal favorite for its balance of flavor and tenderness. It is totally a personal preference when it comes to selecting which cut to use! Either one will be perfectly delicious!
Ingredients:
- For the Corned Beef
- 3 1/2-5 pounds flat cut (or point cut) corned beef brisket with spice packet
- 1/4 cup stone-ground mustard
- 2 tablespoons brown sugar
- 1 1/2 cups low-sodium beef broth
- Additional steak seasoning for cabbage
- For the Vegetables
- 2 pounds yellow potatoes, quartered
- 1 pound carrots, chopped into 1-inch pieces
- 1 small onion, quartered with the layers peeled apart
- 1 stick of Kerrygold Irish butter (or any salted butter)
- 1 head of cabbage, cored and quartered
Instructions:
Start by preheating your oven to 300°F (150°C). Rinse the corned beef to remove excess brine—this is optional, but it helps reduce the saltiness. Pat it dry with a paper towel.
In a bowl, mix together the stone-ground mustard, brown sugar, and the spice packet that came with the corned beef. This mixture will add a sweet and tangy flavor, perfectly complementing the saltiness of the meat.
Spread the mustard mixture generously over the top of the corned beef with the fat side up, ensuring it’s well-coated. Place it in a large Dutch oven (a roasting pan works too). Pour the low-sodium beef broth around the corned beef, being careful not to wash off the mustard mixture. This will keep the brisket moist while it cooks. Cover the pot with a lid and place it in the oven. Estimate about one hour of cooking time per pound, so for a 3 1/2 pound brisket, you’re looking at approximately 3.5 hours. (Please note that all ovens cook differently and it may take less or more time to cook completely.)
With about an hour and a half left in cooking time, prepare your vegetables. Place the quartered potatoes, chopped carrots, and quartered onion on a baking sheet. Melt one stick of Kerrygold Irish butter and drizzle it over the vegetables. Season them with your favorite steak blend seasoning. Raise the oven temperature to 350°F (175°C). Place the baking sheet with vegetables on the bottom rack of the oven.
With 45 minutes left, add the quartered cabbage to the pot with the corned beef. Sprinkle with a little more steak seasoning for extra flavor.
Once everything is cooked, toss the vegetables and let the corned beef rest for about 10 minutes. Remember to slice the corned beef against the grain for the best texture.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Oven Baked Corned Beef and Cabbage
Ingredients
For the Corned Beef
- 3-5 lb Flat Cut Corned Beef with seasoning packet Point Cut is also fine
- 1/4 Cup Stone Ground Mustard
- 2 tbsp Brown Sugar
- Seasoning Packet included with the meat
- 1.5 Cups Low Sodium Beef Broth
For the Vegetables
- 2 lbs Yellow or Red Potatoes, quartered about 1 inch in diameter
- 1 lb Carrots, peeled and chopped into 1 inch pieces
- 1 Yellow Onion, quartered, with the layers peeled apart
- 1 stick (8 tbsp) Irish Kerrygold Butter or any salted butter
- 1-2 tbsp Steak Seasoning or any seasoning you like
- 1 Head of Green Cabbage, cored and quartered
Instructions
- Start by preheating your oven to 300°F (150°C). Rinse the corned beef to remove excess brine—this is optional, but it helps reduce the saltiness. Pat it dry with a paper towel.
- In a bowl, mix together the stone-ground mustard, brown sugar, and the spice packet that came with the corned beef.
- Spread the mixture over the top of the corned beef with the fat side up, then place it in a Dutch oven or roasting pan. Pour the broth around the corned beef being careful not to wash off the mustard. Cover and put in the oven for about one hour of cooking time per pound. (Please note that cooking times will vary based on your oven as well as the size of the corned beef). *See notes below*
- With about an hour and a half left in cooking time, prepare your vegetables. Place the quartered potatoes, chopped carrots, and quartered onion on a baking sheet. Melt the butter and drizzle it over the vegetables. Season them with the steak blend seasoning.
- Increase the oven temperature to 350°F (175°C) and place the vegetables in there.
- With 45 minutes left, add the quartered cabbage to the pot with the corned beef. Sprinkle with a little more steak seasoning for extra flavor.
- Once everything is cooked, toss the vegetables and let the corned beef rest for about 10 minutes. Remember to slice the corned beef against the grain for the best texture.
- Transfer to a serving dish and enjoy!
This was the best corned beef dish we’ve made! I’ve always been disappointed in the mushy potatoes, but with this recipe, the potatoes, carrots and onions were roasted perfectly and the meat was much more flavorful. We will definitely be using this recipe whenever we make corned beef.
I am so happy to hear that Rebecca! I don’t like the mushy vegetables either so that is why I adapted this recipe! Thanks for your review!
Omg… Delicious!!!! This will forever be how our corned beef is made! The beef was so juicy and delicious! I would suggest to do more than one onion as the recipe directs if you like onions…there weren’t enough for everyone to go around. I didn’t do the cabbage as the recipe directed as I baked the cabbage quarters for a nice crunchy element with a bit of char.
Darlene, I am so glad you enjoyed this method of cooking the corned beef! And I agree about the onions. My husband can probably eat three by himself lol!
Excellent! Perfectly tender corned beef. I used 1 c broth and added guinnss-about 1/2 cup and it has really good flavor. Thank you for this recipe.
I bet the Guinness was amazing in it! My husband does not like it or I would use it as well! Glad you enjoyed it!
I have a convection oven and a 5lb brisket. At 2.5 hours I checked the meat temp and it was at 210 degrees. So I had all kinds of adjustments to make. I knew it would cook quicker than the 1 hour per pound, but I didn’t think it would be half. Everything worked out in the end and it was very tasty.
Just made this for St. Pats day. So delicious!! The carmelization on the veggies was fantastic. Probably the best CB dinner I’ve ever had. My husband whole heartedly agrees!
I am so happy to hear that, Dawn! Thank you for leaving such a thoughtful review!
Absolutely the best recipe for Corned beef I ever tried! SO much flavor!
Thank you, thank you!
Thank you Diana! I am so glad you loved it and thank you for taking the time to write a review!