Baked Corned Beef and Cabbage
User Reviews
5
Baked Corned Beef and Cabbage
Description
This recipe layers hardy vegetables like baby gold potatoes, carrots, cabbage, and onions in a Dutch oven. The corned beef brisket, seasoned with brown sugar and packet spices, is placed fat-side up atop the vegetables. Liquid such as Guinness beer or beef broth is poured over to provide moisture during the baking process. Covered and baked at 350°F for around three hours, the brisket becomes very tender without losing its characteristic cured pink color.
The vegetables absorb flavors while softening, and the corned beef develops a rich, slightly sweet crust from the brown sugar. Slicing against the grain produces tender, flavorful meat. The combination is a classic hearty dish often served with fresh chopped parsley for garnish.
The recipe includes a crockpot alternative method, layering ingredients similarly and slow cooking on low or high for longer periods, enabling flexibility in cookware and timing.
Ingredients
- 24 ounces baby gold potato halved (or quartered for larger potatoes
- 1 lb. carrot baby
- 1 small head cabbage, cored and cut into about 8 wedges
- 1 (14 ounce) onion frozen pearl white
- ½ cup Guinness beer (or sub with beef broth)
- 1 (3 ½ - 4 lb.) corned beef brisket pre-brined with spice packet
- 2 tablespoons light brown sugar packed
- fresh parsley optional garnish, chopped
Instructions
- Preheat the oven to 350°F. Place the potatoes, carrots, cabbage, and onions (in that order) in the bottom of a large Dutch oven.
- Pour the beer or beef broth over top.
- Rub the meat with the brown sugar and the seasonings from the spice packet. Place the beef (fat-side up) on top of the vegetables in the Dutch oven.
- Cover and bake for about 3 hours (or longer, if using a larger piece of meat). The meat is done when it's very tender. It has a pink color because nitrite is used in the curing process -- not because the meat is rare. If you're using a larger brisket, you may need to increase the total cooking time. Transfer the meat to a cutting board and let it rest for about 5-10 minutes. Thinly slice the brisket against the grain. Serve the vegetables with a slotted spoon. Garnish with chopped fresh herbs.
Notes
- You can prepare this dish in a slow cooker by layering ingredients as instructed and cooking on LOW for 10-12 hours or HIGH for 5-6 hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Serving | 1/6 of the meal | |
| Calories | 486kcal | 24% |
| Carbohydrates | 45.1g | 15% |
| Protein | 55g | 110% |
| Fat | 9g | 14% |
| Saturated Fat | 3.3g | 17% |
| Cholesterol | 93mg | 31% |
| Sodium | 293mg | 12% |
| Fiber | 7.7g | 31% |
| Sugar | 17.4g | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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