Baked Corned Beef and Cabbage

Baked Corned Beef and Cabbage is cooked low and slow in the oven until tender, flavorful. Corned beef is cooked with carrots, onion, cabbage and potatoes to create a hearty, mouthwatering meal. This works great for your weekly meals or to celebrate St. Patrick’s Day!

This Baked Corned Beef and Cabbage is my go-to for corned beef and I love all of the vegetables, cabbage and potatoes that are added in to create a full meal.

As we approach spring and st. patrick’s day many of us will be cooking corned beef.

I love corned beef and have to admit I only make it a couple of times a year. When I do make it, my favorite way to cook it is in the oven low and slow. This is the best corned beef in my opinion!

It creates such a tender, flavorful piece of corned beef.

If you prefer a quicker recipe you can try my recipe for Instant Pot Corned Beef and Cabbage.

The leftover corned beef works great in a Reuben Sandwich or in this Quick and Easy Corned Beef and Cabbage Casserole.

Why You Will Love Baked Corned Beef and Cabbage

This is one of my favorite corned beef recipes to make for st. patrick’s day. Not only is it beautiful on your table, it’s also:

• Easy to Make: Hands on preparation time is minimal with this recipe, only 20 minutes. Then place in the oven to cook low and slow.
• One Pot Dish: Everything is cooked in the one pot, meat and vegetables, which not only imparts great flavor to the dish, but also saves on the washing up.
• Packed with Flavor: The corned beef is cooked low and slow, allowing all the flavors in the cooking liquor to meld together and intensify, resulting in really flavorsome slices of meat. This is the perfect comforting meal.

You can’t beat those tender pieces of cabbage, carrots and potatoes to pair with your corned beef dinner. I can’t think of a better way to celebrate the holiday!

RECIPE INGREDIENTS 

CORNED BEEF INGREDIENTS

• Beef: I use 3-4 pounds corned beef brisket, to serve 6. Look for brisket that comes with the spice packet which is also added to the pot for extra depth of flavor.
• Oil: olive oil is my oil of choice for its nutty flavor, or substitute with your oil of choice.
• Broth: I use beef broth in this recipe, use gluten free beef stock if required. You also could use chicken broth, chicken stock or vegetable broth.
• Mustard: I like to use whole grain mustard which not only adds great flavor, but texture too.
• Garlic: Fresh garlic is best for extra flavor, you can use minced or smashed garlic or even garlic powder.
• Onion: I use a large yellow onion, which I slice into wedges. You could also use red onion or shallots.
• Seasoning: I season the entire dish using kosher salt, whole black peppercorns and Italian seasoning.
• Vegetables: To this one pot beef dish I add carrots, green cabbage and baby potatoes for the final hour of the cook. I used whole carrots and chopped them into big chunks but you can also use baby carrots.

HORSERADISH SAUCE INGREDIENTS

• Cream: I use sour cream when making horseradish sauce as it works best, the sourness balancing out the spicy horseradish.
• Citrus: I use the juice of 1 lime to add acidity to the sauce, you could also use lemon.
• Seasoning: I season the sauce with kosher salt and black pepper.
• Prepared Horseradish: I use prepared horseradish which is made with grated horseradish root, vinegar and salt.
• Fresh Herbs: I flavor the sauce with freshly chopped chives.

How to Make Baked Corned Beef and Cabbage

Step 1: Soak or Rinse Your Beef: Start by rinsing your corned beef and patting it dry to remove excess salt. You also can soak your corned beef in cold water for 20 minutes to help remove some of the excess salt. I find if I don’t do this it is too salty. If the water becomes cloudy from the salt, change the water and soak for the 20 minutes.

Preheat oven to 350 degrees F.

Step 2: Add Ingredients to Dutch Oven: Add the beef broth and mustard to the dutch oven and stir well. Add the carrots and potatoes and then place the corned beef in the pot fat side up, along with garlic, onions, peppercorns, Italian seasoning and spice packet into the dutch oven. {I do not use the seasoning packet that is provided in the corned beef because I like to control what I am putting in it}

Make sure the corned beef is covered by liquid. If it is not add a bit more water or beef broth. Cover tightly with a lid or foil and cook in the oven for 2 hours.

Step 3: Make the Horseradish Sauce: In a medium mixing bowl, whisk together the sour cream, lime juice, salt, pepper, horseradish, and chives.

Cover the bowl with plastic wrap or lid and chill in the fridge until you’re ready to serve.

Step 4: Spoon Juices: After the corned beef has cooked for 2 hours spoon the juices over the potatoes, vegetables and corned beef and cover again and cook another 1 hour and 30 minutes.

Step 5: Add Cabbage: Remove from the oven and add the cabbage into the pot making sure the cabbage is covered by liquid.

Step 6: Bake in Oven: Cover and cook another 30 minutes or until the corned beef is tender when you touch it with a fork and reaches an internal temperature of 145 degrees F.

TIP: If the brisket is tender and a fork can be inserted into the meat it is done. If it has resistance when you put the fork in it is not done and you should bake in 10 minute increments and check it. Depending on the size of your corned beef you might have to cook up to another 1 hour.

Step 7: Cut Corned Beef: Remove from the oven, set the corned beef on a cutting board cover with foil and let rest for 5 minutes.

Use a sharp knife to cut the corned beef against the grain and serve with horseradish sauce, the vegetables and the rye bread. Store the leftovers in the fridge for up to 4-5 days.

Recipe FAQ

Ways to Modify this Recipe

• Beef: Any cut of beef brisket works well in this recipe. If your brisket comes with a thick layer of fat on top you may prefer to trim that off first before cooking the meat.
• Vegetables: This is a versatile recipe so you can adapt to add the vegetables of your choice. Celery would be a good addition, you could also add mushrooms or green beans towards the end of cooking.
• Mustard: I use whole grain mustard but Dijon mustard would be a good choice too.
• Spices: I always look for brisket that comes with it’s own spice packet, but if it doesn’t you can make your own here.
• Fresh Herbs: Add extra fresh herbs like fresh bay leaves, thyme, or rosemary to the cooking pot for extra flavor.
• Sauce:  The horseradish sauce is the perfect condiment to go with corned beef and cabbage, but if it’s too spicy you can also serve this with thousand island dressing.

Tips for Cooking the Vegetables

• Only add the carrot, cabbage and potatoes for the final hour of the cook. Adding them any earlier will cause them to break down too much during the long cooking process.
• If you prefer your vegetables to have more color and not be so tender you can roast them separately. Cabbage doesn’t take as long as potatoes and carrots so I roast that on a separate pan so I can pull it out sooner.

Storage Tips

• Storage: Leftover meat and vegetables should be stored separately in an airtight container in the fridge for up to 4 days. The horseradish sauce will stay fresh in the fridge for up to 3 days.
• Freezer: If you are wondering if you can freeze corned beef the answer is yes! You can store the meat and vegetables separately in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.

What to Serve with Corned Beef and Cabbage

• This is a great one pot dish, with the beef and vegetables all cooked in the same pot. I keep any additional sides light and simple like this Lemon Arugula Salad with Pine Nuts, or this Shaved Brussels Sprouts Salad.
• Some other light vegetable favorites are these Green Beans with Brown Butter and Toasted Almonds, Roasted Broccoli and this Roasted Parmesan Garlic Cauliflower. 

Other Slow Cooker Meat Recipes to Try:

• SLOW COOKER BEEF BRISKET
• SLOW COOKER BEEF BARBACOA
• SLOW COOKER MEXICAN BEEF BRISKET
• SLOW COOKER SHREDDED CHICKEN
• INSTANT POT ROTISSERIE CHICKEN
• INSTANT POT PORK ROAST

Baked Corned Beef and Cabbage

Baked corned beef and cabbage is cooked low and slow in the oven until tender, flavorful. Corned beef is cooked with carrots, onion, cabbage and potatoes to create a hearty, mouthwatering meal. This works great for your weekly meals or to celebrate St. Patrick's Day!

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Course: Beef

Cuisine: irish

Keyword: beef, cabbage, corned beef, dinner, dinner recipe, vegetables

Prep Time: 20 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 20 minutes minutes

Servings: 6

6

Author: Julia

Ingredients

• ▢ 3-4 pounds corned beef brisket, with spice packet
• ▢ 1 tablespoons olive oil
• ▢ 2 cups beef broth
• ▢ 3 tablespoons whole grain mustard
• ▢ 5 cloves garlic, minced or smashed
• ▢ 1 large yellow onion, sliced into wedges
• ▢ 10-15 whole peppercorns
• ▢ 1 tablespoon Italian seasoning
• ▢ 6 carrots, peeled and sliced
• ▢ 1 large head green cabbage, sliced into wedges
• ▢ 24 ounces baby potatoes


FOR THE HORSERADISH SAUCE

• ▢ 3/4 cup sour cream
• ▢ Juice of 1 lime
• ▢ 1/4 teaspoon kosher salt
• ▢ 1/8 teaspoon black pepper
• ▢ 3 tablespoons prepared horseradish
• ▢ 2 tablespoons fresh chives, chopped

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Instructions

• Start by soaking your corned beef in cold water for 20 minutes to help remove some of the excess salt. I find if I dont do this it is too salty. If the water becomes cloudy from the salt, change the water and soak for the 20 minutes.
• Preheat oven to 325 degrees F.
• Add the beef broth and mustard to the dutch oven and stir well.
• Add the carrots and potatoes and then place the corned beef in the pot fat side up, along with garlic, onions, peppercorns, Italian seasoning and spice packet into the dutch oven.
• Make sure the corned beef is covered by liquid. If it is not add a bit more water or beef broth.
• Cover tightly with a lid or foil and cook in the oven for 2 hours.
• In a medium mixing bowl, whisk together the sour cream, lime juice, salt, pepper, horseradish, and chives. Cover the bowl with plastic wrap or lid and chill in the fridge until you’re ready to serve.
• After the corned beef has cooked for 2 hours spoon the juices over the potatoes, vegetables and corned beef and cover again and cook another 1 hour and 30 minutes.
• Remove from the oven and add the cabbage into the pot making sure the cabbage is covered by liquid.
• Cover and cook another 30 minutes or until the corned beef is tender and reaches an internal temperature of 160-185 degrees F.
• TIP: If the brisket is tender and a fork can be inserted into the meat it is done. If it has resistance when you put the fork in it is not done and you should bake in 10 minute increments and check it. Depending on the size of your corned beef you might have to cook up to another 1 hour.
• Remove from the oven, cover with foil and let rest for 5 minutes.
• Use a sharp knife to cut the corned beef against the grain and serve with horseradish sauce and the vegetables.
• Store the leftovers in the fridge for up to 4-5 days.

Notes

• Another way to make this is to roast the vegeatbles seperate if you want more color and them to not be so tender. I tend to drizzle olive oil over the cabbage and not roast that as long as the carrots and potatoes.
• Corned beef is safe once the internal temperature has reached at least 145 °F, with a three minute rest time, but cooking it longer will make it fork-tender. Corned beef may still be pink in color after cooking. This does not mean it is not done. Nitrite is used in the curing process.
• Storage: Leftover meat and vegetables should be stored separately in the fridge for up to 4 days. The horseradish sauce will stay fresh in the fridge for up to 3 days.
• Freeze: Store the meat and vegetables separately in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.