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Corned Beef and Cabbage
5 from 87 votes

Corned Beef and Cabbage

Corned Beef and Cabbage is a slow-baked brisket seasoned with a mustard and spice mixture, accompanied by roasted cabbage wedges, red potatoes, and carrots. The beef is oven-baked wrapped in foil to retain moisture and tenderize over several hours. The vegetables are roasted separately with olive oil and seasoning to complement the rich, spiced meat.

Prep Time
30 mins
Cook Time
6 hrs
Total Time
6 hrs 30 mins
Servings: 8 servings
Course: Main Course

Ingredients

  • 4 ½ pound corned beef brisket excess fat trimmed, center-cut
  • 3 tablespoons whole grain mustard
  • ¼ teaspoon ground allspice
  • ¼ teaspoon cloves ground
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 1 onion sliced, medium sweet
  • 1 head cabbage cut into 2-inch wedges
  • 3 tablespoons olive oil divided
  • 2 pounds red potatoes quartered, medium size
  • 3 carrot cut into 3-inch pieces, large
  • 2 tablespoons parsley chopped fresh leaves

Instructions

    Cup of Yum
  1. Place corned beef in a large bowl and cover with cold water; let stand 1-2 hours. Rinse with cold water and thoroughly pat dry.
  2. Preheat oven to 325 degrees F. Line a 9 x 13 baking dish with foil.
  3. In a small bowl, combine mustard, allspice, cloves and 1 teaspoon pepper.
  4. Place corned beef onto the prepared baking dish. Spread mustard mixture evenly over one side of the corned beef; top with onions. Fold up all 4 sides of the foil over the corned beef, covering completely and sealing the packet closed.
  5. Place into oven and bake until tender, about 3 1/2-4 hours; let stand covered.
  6. Increase oven temperature to 425 degrees F. Line two baking sheets with parchment paper.
  7. Brush cabbage with 1 tablespoon olive oil. Place in a single layer onto the prepared baking sheet; season with salt and pepper, to taste.
  8. Place potatoes and carrots in a single layer onto the second prepared baking sheet. Add remaining 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine.
  9. Place sheet pans into oven, on separate racks, and bake until cabbage is lightly charred and potatoes and carrots are tender, about 30-35 minutes, rotating pans and stirring halfway through baking.
  10. Thinly slice corned beef against the grain and serve with onions, cabbage, potatoes and carrots, garnished with parsley, if desired.