Skip to Content

Baked Corned Beef and Cabbage Recipe

Baked Corned Beef and Cabbage is a classic Irish-American dish that is often made as part of St. Patrick’s Day celebrations. Although the meal can be prepared using several different cooking methods, you will love the flavor when it is cooked in the oven.

The brisket itself has a ton of flavor because of the sweet and tangy coating that is applied to the outer surface. Then it gets put in the oven to cook low and slow until the meat becomes moist and tender.

If that wasn’t good enough on its own, vegetables are then added to the pot during the last hour of cooking. The cabbage, potatoes, onions and carrots become perfectly tender but not fall apart mushy.

oven baked corned beef and cabbage
When you cook corned beef in the oven you will get a delicious outer crust that is full of flavor.

It is a flavorful and delicious meal that requires very little hands on work. However, because of the slow cooking process, the meat has time to break down and absorb the flavors of the rub and spices so that your mouth is bursting with flavor with every bite.

Although another advantage to making this classic meal in the oven rather than on the stovetop or in a slow cooker is that you can add another layer of flavor that can’t be achieved when using other cooking methods. Before you take the roast out of the oven turn on the broiler to crisp the outer surface of the meat and vegetables.

The heat from the broiler will brown the glaze giving you an extra depth of both flavor and texture. In addition, the top of vegetables will also gain a little char for more flavor as well.

Irish-American Tradition

Although corned beef and cabbage is often served on St. Patrick’s day in the United States it is actually not a traditional dish in Ireland. Instead, this classic meal as we know it today is an Irish-American creation.

Although the inspiration for the dish did stem from a traditional Irish meal. In Ireland, a traditional St. Patrick’s Day meal would include bacon and cabbage. However, when Irish immigrants came to the United States beef was more affordable than pork.

Therefore, instead of using bacon in their meal they adapted the dish and use corned beef instead. The salt cured brisket was readily available and fairly inexpensive when compared to other cuts of beef.

And since that time corned beef and cabbage became a popular St. Patrick’s Day meal in the United States. However, in Ireland it is a dish that still is not commonly made in homes or served at restaurants.

corned beef brisket
A typical corned beef brisket will have a lean side and a fatty side.

Baked Corned Beef and Cabbage vs. Boiled Corned Beef and Cabbage

Although there are many ways that you can cook corned beef, boiling is the traditional method for many individuals. The meat is submerged in water or beef broth along with various spices and boiled for hours.

Then the vegetables get added to the pot so that they can cook until just tender. This method can result in a very tender meat that takes on the flavors of the added spices.

Oven baked, on the other hand, involves cooking the corned beef and cabbage in the oven using a large roasting pan or baking dish that has a tight fitting cover. This cooking method results in a more caramelized and flavorful outer crust yet the meat itself becomes super moist and tender.

Other Cooking Methods

However, with the invention of small kitchen appliances, there are other ways that you can make this classic Irish-American meal.

Slow Cooker: The low and slow method of cooking in a crock pot will allow the meat to become super tender when cooked all day. It has always been my preferred method of cooking until I made it in the oven. Slow Cooker Corned Beef and Cabbage Recipe

Pressure Cooker: You can use a pressure cooker to make this Instant Pot Corned Beef and Cabbage Recipe. It cooks much faster than when boiling or baking, however, the taste and texture is very similar to the boiling method.

Air Fryer: Yes, you can even cook corned beef in an air fryer! Air Fryer Corned Beef tastes similar to when you use the oven. However, the downfall of using this cooking method is that depending on the size of your air fryer you may have to cook in batches.

cabbage wedges
It is best to keep the cabbage in large sections so that it doesn’t become mushy.

Ultimately, the choice between how to make corned beef and cabbage is based on personal preference. Boiling and pressure cooking are two great cooking methods to infuse the meat and vegetables with the flavor of the spices.

However, oven-baking and air frying can result in a more flavorful crust on the meat. Although all methods will result in a delicious and satisfying meal I have to admit, I like the oven baked version the best.

Baked Corned Beef and Cabbage Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

  • 3 ½ – 4 pounds corned beef brisket (flat cut) with spice packet
  • 3 tablespoons whole grain or stone ground mustard
  • 3 tablespoons light brown sugar
  • ½ teaspoon fresh ground black pepper
  • 1 green cabbage, medium size
  • 1 large sweet onion,
  • 4 medium size carrots
  • 1 ½ pounds mini Yukon gold new potatoes
  • 8 cloves garlic

INSTRUCTIONS

Preheat the oven to 325°F (165°C). Rinse the corned beef in cold water several times to remove the outer layer of salt. Then pat it dry with paper towels and place it fat side up in the center of a large roasting pan. Set aside.

In a small bowl, mix the whole grain mustard, brown sugar, and black pepper until well incorporated. Rub the mustard mixture over the top of the corned beef brisket.

baby potatoes
Depending on the size of the potatoes you may need to cut them in half or quarters for even cooking.

Pour the seasoning packet into the bottom of the roasting pan surrounding the brisket. Pour 4 cups of water down the sides and into the roasting pan, being careful not to pour it on top of the brisket. Cover the roasting pan with a well fitting lid or tightly with aluminum foil. Place the pan in the preheated oven and bake for 2 hours.

Prepare the vegetables: Cut the cabbage in half and remove the core then cut each half into 4 wedges, leaving you with a total of 8 wedges. Peel the onion and cut into 8 wedges. Cut the carrots into 2 inch pieces. Peel the garlic and slightly smash each clove. Set aside.

Add The Vegetables

After 2 hours of cooking, remove the roasting pan from the oven. Increase the temperature to 350°F (177°C). Place the garlic cloves in the roasting pan around the brisket first. Then add the cabbage wedges, onion wedges, carrots, and potatoes around the sides of the brisket.

Spoon some of the liquid in the bottom of the roasting pan over the vegetables. If needed, add 1/2 cup more water to the pan. Then cover and place the roasting pan back in the oven and bake for 30 minutes. Uncover and spoon more liquid over the vegetables. Continue to roast for 30-45 minutes (uncovered) or until the carrots and potatoes are fork tender.

Remove the pan from the oven and let it rest for 10 minutes. Use a serrated knife to slice the corned beef brisket against the grain into thin slices.

Serve warm.

sliced corned beef
Be sure to slice the corned beef across the grain so that the meat remains tender.

How To Store and Reheat Leftover Corned Beef and Cabbage

Storing Corned Beef and Cabbage:

  • Allow the corned beef and cabbage to cool to room temperature before storing it.
  • Place the leftovers in an airtight container and store them in the refrigerator for up to 3-4 days.

Reheating Corned Beef and Cabbage:

Reheating corned beef can result in very dry and tough meat. Therefore it is important to reheat it slowly to prevent this from happening. In addition, adding a little moisture when reheating will help the meat remain tender.

Oven: Preheat the oven to 350°F. Then place the corned beef and cabbage in an oven-safe dish, cover it with foil, and bake it for about 15-20 minutes or until heated through.

Stove Top: Place the corned beef and cabbage in a pot and add a 1/4 cup water or beef broth. Cover the pot with a lid and heat over medium heat until warm.

Microwave: Place the corned beef and cabbage in a microwave-safe dish and cover it with a damp paper towel. Heat on high power for 1-2 minutes or until heated through.

Enjoy! Mary

keto chicken parmesan banner ad

To receive our 3 Recipe Articles in your inbox each week, sign up for our free email list located in the middle of each recipe or email me at contact@makeyourmeals.com. You can also follow us on Facebook and Pinterest. This article may contain affiliate links where a small commission is paid if you purchase a product at no additional cost to you.

Baked Corned Beef and Cabbage

oven baked corned beef and cabbage

Moist and tender seasoned corned beef brisket cooked in the oven with cabbage, potatoes and carrots. A classic American Irish comfort food meal to serve on St. Patrick's Day or any day of the year!

Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes

Ingredients

  • 3 ½ – 4 pounds corned beef brisket (flat cut) with spice packet
  • 3 tablespoons whole grain or stone ground mustard
  • 3 tablespoons light brown sugar
  • ½ teaspoon fresh ground black pepper
  • 1 green cabbage, medium size
  • 1 large sweet onion,
  • 4 medium size carrots
  • 1 ½ pounds mini Yukon gold new potatoes
  • 8 cloves garlic

Instructions

  1. Preheat the oven to 325°F (165°C). Rinse the corned beef in cold water several times to remove the outer layer of salt. Pat then pat it dry with paper towels and place it fat side up in the center of a large roasting pan. Set aside.

  2. In a small bowl, mix the whole grain mustard, brown sugar, and black pepper until well incorporated. Rub the mustard mixture over the top of the corned beef brisket.

  3. Pour the seasoning packet in the bottom of the roasting pan surrounding the brisket. Pour 4 cups of water down the sides and into the roasting pan, being careful not to pour it on top of the brisket. Cover the roasting pan with a well fitting lid or tightly with aluminum foil. Place the pan in the preheated oven and bake for 2 hours.

  4. Prepare the vegetables: Cut the cabbage in half and remove the core then cut each half into 4 wedges, leaving you with a total of 8 wedges. Peel the onion and cut into 8 wedges. Cut the carrots into 2 inch pieces. If the potatoes are bigger than 1 inch in diameter cut them in half. Peel the garlic and slightly smash each clove. Set aside.

  5. After 2 hours of cooking, remove the roasting pan from the oven. Increase the temperature to 350°F (177°C). Place the garlic cloves in the roasting pan around the brisket first. Then add the cabbage wedges, onion wedges, carrots, and potatoes around the sides of the brisket.

  6. Spoon some of the liquid in the bottom of the roasting pan over the vegetables. If needed, add 1/2 cup more water to the pan. Then cover and place the roasting pan back in the oven and bake for 30 minutes. Uncover and spoon more liquid over the vegetables. Continue to roast for 30-45 minutes (uncovered) or until the carrots and potatoes are fork tender.

  7. Remove the pan from the oven and let it rest for 10 minutes. Use a serrated knife to slice the corned beef brisket against the grain into thin slices.

Notes

*Be sure to use a large roasting pan so that the corned beef brisket, cabbage, potatoes and carrots can all fit down inside the pan.

The lid on the roasting pan must fit tightly so that the brisket doesn't dry out during the baking process.

Recipe provided by Make Your Meals

Nutrition Information:

Yield:

8

Amount Per Serving: Calories: 705Total Fat: 44gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 222mgSodium: 2236mgCarbohydrates: 32gFiber: 4gSugar: 9gProtein: 45g

Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.

Skip to Recipe