Baked Corned Beef Recipe
User Reviews
5.0
105 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
5 hrs
-
Total Time
5 hrs 30 mins
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Servings
6 -8 Servings
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Calories
754 kcal
Baked Corned Beef Recipe
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Traditional Baked Corned Beef and Cabbage this St. Patrick’s Day! Slow roasting salty and sour corned beef with leeks, potatoes, cabbage and carrots, all of their flavors meld and balance in perfect harmony creating fork tender baked corned beef recipe with a delicious smokey bourbon glaze.
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Ingredients
Baked Corned Beef
- 3 - 5 pounds corned beef brisket, rinsed and patted dry
- 8 whole peppercorns or use spice packet
- 12 - 16 ounces Guinness or your favorite dark beer, stouts work great too
- 3 large carrots peeled and quartered
- 2 whole leeks washed well, sliced, rinsed and chopped
- 4 - 6 whole red potatoes washed and quartered
- water enough water to come up to just about the top of the corned beef
- Do NOT ADD SALT
Bourbon Glaze
- 1 cup brown sugar packed
- ½ cup apple juice or cider
- 2 ½ tablespoons Dijon mustard
- ½ cup bourbon
- 1-2 cloves garlic minced or pressed
Roasted or Boiled Cabbage
- 1 small cabbage rinsed, cut into wedges
- 2-4 tablespoons butter melted and browned, if desired
- salt & pepper to taste
Instructions
- Preheat oven to 350° F (177° C). Remove corned beef from packaging, rinse, and pat dry.
- Place corned beef fat side up, in oven proof 5-8 quart pot, I used my Dutch Oven.
- Pour beer over the top, adding enough cold water if needed to bring about ⅔ - ¾ way up on the beef. Toss in peppercorns (or spice packet) and add leeks and carrots if desired. Add carrots with the potatoes later for a less mushy carrot. DO NOT BE TEMPTED TO ADD SALT, the corned beef is plenty salty and the liquids will impart that saltiness to your veggies!
- Cover and cook for 4 hours in the oven, checking quickly on the liquid level at about 2 ½ -3 hours. If necessary, add additional water to the pot. Remove corned beef to a 9x13 inch baking pan or rimmed baking sheet and set aside, make bourbon glaze.
- Place carrots (if not added earlier) and potatoes into the pot with beer and juices from corned beef; adding additional water if necessary. Return the covered pot to the oven and cook for 45 minutes or so, until veggies are tender. Once tender, or close to it add cabbage if desired. Or roast cabbage separately. You can also do this portion on the stovetop if don't have enough oven space, place the covered pot with the veggies on the stovetop, over low simmer. Simmer until fork tender.
Bourbon Glaze
- Increase the oven to 400° F (204° C). In a small saucepan, mix all glaze ingredients with a whisk, bringing the mixture to a slow simmer; keep the flame low and stir, occasionally simmering until reduced, thickened, and glossy, about 10-15 minutes. Brush glaze over corned beef, brushing sides with glaze.
- Return corned beef to the oven, roasting at 400° F (205° C) for 30 minutes, basting every 10 minutes with glaze. Remove and tent with foil for 10-15 minutes to allow the meat to rest before slicing.
- When ready to slice, slice against the grain into desired slices. Serve with a drizzle of glaze, carrots, potatoes, and cabbage. Delicious with Irish Soda Bread.
Equipments used:
Notes
- Oven-roasted corned beef and cabbage go so well with Irish Soda Bread.
- FRESH TIP | I highly recommend roasting the cabbage, it doesn't get quite as soggy as boiling, is a bit crisper in nature and roasting adds great flavor to each individual cabbage wedge. Be sure to brush with some browned butter.
- How to brown butter - To brown butter, heat butter in a small pan over medium-low heat, swirl until it foams up and gets quiet, then keep swirling the pan occasionally until brown dots form in the middle. Butter is ready when it smells nutty.
- To brown butter, heat butter in a small pan over medium-low heat, swirl until it foams up and gets quiet, then keep swirling the pan occasionally until brown dots form in the middle. Butter is ready when it smells nutty.
- How to Roast Cabbage
- Preheat the oven to 450° F (232° C); line a baking sheet with foil for easier cleanup. Brush both sides of the cabbage with browned butter (or olive oil) and season with salt and pepper. Roast for 10 minutes until starting to brown, then carefully turn and roast for an additional 10-15 minutes until cooked through. Serve with sliced corned beef and veggies.
- Preheat the oven to 450° F (232° C); line a baking sheet with foil for easier cleanup. Brush both sides of the cabbage with browned butter (or olive oil) and season with salt and pepper. Roast for 10 minutes until starting to brown, then carefully turn and roast for an additional 10-15 minutes until cooked through. Serve with sliced corned beef and veggies.
- The safe internal temperature of beef is 145° F. Once cooked, this cut should be fork tender. If in doubt, use a meat thermometer. Corned beef brisket looks bright pinkish red.
- , use a meat thermometer. Corned
- The seasoning packet is a blend of pickling spices, mostly peppercorns, bay leaves, coriander seeds, and mustard seeds.
- Storage Tips
- Store leftover corned beef in an airtight container refrigerated for up to one week or frozen for up to 3 months. To rewarm, you can quickly fry slices of corned beef in a large skillet over medium-high heat.
- Use leftovers to make a reuben sandwich, give these fun variations from fellow bloggers a try, like this Rachel Sandwich (use leftover corned beef in place of the turkey) so scrumptious on toasted rye bread.
- Try these Reuben Sliders or this delicious Cream of Reuben Soup using leftover corned beef!
- DO NOT ADD SALT! It's tempting to salt your veggies, but this dish is plenty salty!
- In the original James Beard baked corned beef recipe, the carrots, cabbage, and potatoes are served with a coating of butter. I browned the butter, adding more flavor! Try it!
- If you find the salty flavor of the meat too overpowering, you can boil the corned beef before baking to remove some of the salt. Cover with water and bring to a boil. Then, discard the water and pat the meat dry.
- Oven-roasted corned beef and cabbage go so well with Irish Soda Bread. With just 4 ingredients needed, don’t hesitate to go the extra mile and make this savory bread right at home.
Nutrition Information
Show Details
Serving
1serving
Calories
754kcal
(38%)
Carbohydrates
54g
(18%)
Protein
36g
(72%)
Fat
38g
(58%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
17g
Trans Fat
0.2g
Cholesterol
133mg
(44%)
Sodium
2918mg
(122%)
Potassium
1120mg
(32%)
Fiber
5g
(20%)
Sugar
45g
(90%)
Vitamin A
6393IU
(128%)
Vitamin C
107mg
(119%)
Calcium
122mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6-8 Servings
Amount Per Serving
Calories 754 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 754kcal | 38% |
| Carbohydrates | 54g | 18% |
| Protein | 36g | 72% |
| Fat | 38g | 58% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 133mg | 44% |
| Sodium | 2918mg | 122% |
| Potassium | 1120mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 45g | 90% |
| Vitamin A | 6393IU | 128% |
| Vitamin C | 107mg | 119% |
| Calcium | 122mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
105 reviews
Excellent
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