Why You’ll Love This Recipe
Baked corned beef and cabbage is the ultimate comfort food. The beef turns out wonderfully tender and flavorful after slow roasting, while the cabbage takes on a smoky, savory depth from the juices of the corned beef. The dish is simple but full of rich flavors, and the hands-off cooking process makes it easy to prepare for busy nights or holiday feasts.
Ingredients
- 1 (4 to 5-pound) corned beef brisket with seasoning packet
- 6 cloves garlic, peeled
- 1 large onion, quartered
- 6 large carrots, peeled and cut into thirds
- 10 small potatoes, peeled
- 1 medium head of cabbage, cut into wedges
- 2 cups beef broth
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C).
- Rinse the corned beef brisket under cold water, removing any excess salt. Place it fat side up in a roasting pan.
- Add the garlic, onion, and carrots around the brisket. Pour in the beef broth and sprinkle the seasoning packet over the corned beef.
- Cover the pan with aluminum foil and bake for 2 1/2 hours.
- After 2 1/2 hours, add the potatoes and cabbage wedges to the pan. Cover again and bake for an additional 1 hour, or until the vegetables are tender.
- Remove the foil and bake for another 30 minutes to brown the top of the beef.
- Once done, remove the corned beef and let it rest for 10 minutes before slicing against the grain. Serve with the vegetables.
Servings and Timing
- Servings: 6-8
- Total Time: 4 hours
Variations
- Add a few sprigs of fresh thyme or rosemary to the beef broth for extra flavor.
- For a sweeter version, drizzle the cabbage with honey or balsamic vinegar before roasting.
- You can also substitute the cabbage with other vegetables like Brussels sprouts or leeks.
Storage/Reheating
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the corned beef and cabbage in a baking dish and cover with foil. Reheat at 350°F for about 20 minutes or until heated through.
- Corned beef can also be sliced and reheated in a skillet with a bit of oil for a crispy texture.
FAQs
1. Can I use a slow cooker for this recipe?
Yes, you can cook the corned beef and vegetables in a slow cooker on low for 8 hours or on high for 4-5 hours.
2. Can I cook this recipe without the seasoning packet?
Yes, if you prefer, you can make your own seasoning mix with mustard seeds, coriander, peppercorns, and bay leaves.
3. How do I make sure the corned beef is tender?
Slow cooking the corned beef in the oven or slow cooker ensures it becomes tender. Make sure to cook it low and slow for best results.
4. Can I use a different cut of beef?
Corned beef brisket is the ideal cut for this recipe, but you can use a round roast if you can’t find brisket.
5. Should I cover the corned beef while baking?
Yes, covering the corned beef with foil during the first stages of cooking helps it remain tender and juicy.
6. Can I add other vegetables to the dish?
Absolutely! You can add parsnips, turnips, or even celery for more variety.
7. Can I freeze leftovers?
Yes, you can freeze leftover corned beef and cabbage. Make sure to store them in a freezer-safe container and consume within 2-3 months.
8. How do I slice corned beef?
Slice the corned beef against the grain to ensure it is tender and easy to eat.
9. Can I cook the corned beef the night before?
Yes, corned beef can be cooked ahead of time and stored in the fridge. Simply reheat it in the oven or on the stovetop.
10. How do I know when the corned beef is done?
The corned beef is done when it is fork-tender and easily pulls apart. You can also use a meat thermometer to ensure it has reached 190°F for optimal tenderness.
Conclusion
Baked corned beef and cabbage is a delicious, easy-to-make dish perfect for family dinners or special occasions. With its rich, savory flavors and tender texture, it’s sure to become a favorite in your recipe rotation. Enjoy the simplicity and satisfaction of this classic meal!
Print
Baked Corned Beef and Cabbage
- Total Time: 4 hours
- Yield: 6-8 servings
- Diet: Gluten Free
Description
Baked Corned Beef and Cabbage is a traditional and hearty meal perfect for St. Patrick’s Day or any day you’re craving a comforting dish. Slow-roasted corned beef paired with tender cabbage and vegetables offers rich flavors and a satisfying experience. This easy-to-make recipe is ideal for busy nights, holidays, or family dinners, with tender beef, savory vegetables, and simple preparation steps.
Ingredients
Baked Corned Beef and Cabbage is a traditional and hearty meal perfect for St. Patrick’s Day or any day you’re craving a comforting dish. Slow-roasted corned beef paired with tender cabbage and vegetables offers rich flavors and a satisfying experience. This easy-to-make recipe is ideal for busy nights, holidays, or family dinners, with tender beef, savory vegetables, and simple preparation steps.
Instructions
- Preheat oven to 350°F (175°C).
- Rinse the corned beef brisket under cold water to remove excess salt. Place it fat side up in a roasting pan.
- Add garlic, onion, and carrots around the brisket. Pour in the beef broth and sprinkle the seasoning packet over the beef.
- Cover the pan with aluminum foil and bake for 2 1/2 hours.
- Add potatoes and cabbage wedges to the pan, cover, and bake for an additional 1 hour, or until vegetables are tender.
- Remove the foil and bake for another 30 minutes to brown the top of the beef.
- Let the corned beef rest for 10 minutes before slicing against the grain and serving with the vegetables.
Notes
- For added flavor, you can use fresh thyme or rosemary in the broth.
- For a sweeter touch, drizzle honey or balsamic vinegar over the cabbage before roasting.
- You can substitute cabbage with Brussels sprouts or leeks for variation.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Dish
- Method: Baking, Roasting
- Cuisine: Irish
