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
