Easy Baked Corned Beef and Cabbage in the Oven
User Reviews
4.9
132 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 15 mins
-
Servings
8 servings
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Calories
572 kcal
-
Course
Main Course, Dinner
Easy Baked Corned Beef and Cabbage in the Oven
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You won't believe how easy it is to make perfectly tender, flavorful baked Corned Beef and Cabbage in the oven with this foolproof recipe!
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Ingredients
- 3 ½ - 4 pounds corned beef brisket with spice packet flatcut
- 3 tablespoons whole grain mustard regular or spicy
- 3 tablespoons light brown sugar
- ½ teaspoon cracked black pepper
- 1 green cabbage
- 1 sweet onion
- 2 pounds carrots
- 1 ½ pounds mini new potatoes
- 8-10 cloves garlic peeled
Instructions
- Preheat the oven to 325 degrees F. Set out a large roasting pan. Rinse the corned beef brisket in cold water, then pat dry. Place it in the roasting pan.
- In a small bowl, mix the whole grain mustard, brown sugar, and black pepper. Rub the mixture over the top of the brisket. (The fatty side.)
- Sprinkle the seasoning packet in the base of the roasting pan. Pour 4 cups of water into the pan, being careful not to wash the mustard off the brisket. Then cover the top of the pan tightly with foil. Bake for 2 hours.
- Meanwhile, cut the cabbage in half and remove the core. Cut each half into 4 wedges. Peel the onion and cut into wedges. Trim and peel the carrots. Then cut them into 2-3 inch segments.
- When the corned beef comes out of the oven, adjust the temperature to 350 degrees F. Place the garlic cloves in the roasting pan juices. Then arrange the cabbage, onion, carrots, and potatoes around the brisket.
- Spoon some of the pan juices over the vegetables. Then place back in the oven and bake for 30 minutes, covered. Then spoon more broth over the veggies and bake for another 30-45 minutes uncovered, or until the largest carrots and potatoes are fork-tender.
- Use a serrated knife to slice the corned beef brisket into thin strips. Then arrange the corned beef and vegetables on a platter and serve warm.
Notes
- Serve with a side of extra mustard or creamy horseradish sauce.
- Serve with a side of extra mustard or creamy horseradish sauce.
- Leftover Corned Beef and Cabbage is delicious! Keep cooled leftovers in an airtight container in the fridge for 3-4 days.
Nutrition Information
Show Details
Serving
1.5cup
Calories
572kcal
(29%)
Carbohydrates
41g
(14%)
Protein
34g
(68%)
Fat
30g
(46%)
Saturated Fat
10g
(50%)
Trans Fat
1g
Cholesterol
107mg
(36%)
Sodium
2588mg
(108%)
Potassium
1580mg
(45%)
Fiber
9g
(36%)
Sugar
16g
(32%)
Vitamin A
19063IU
(381%)
Vitamin C
122mg
(136%)
Calcium
128mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Serving | 1.5cup | |
| Calories | 572kcal | 29% |
| Carbohydrates | 41g | 14% |
| Protein | 34g | 68% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 2588mg | 108% |
| Potassium | 1580mg | 34% |
| Fiber | 9g | 36% |
| Sugar | 16g | 32% |
| Vitamin A | 19063IU | 381% |
| Vitamin C | 122mg | 136% |
| Calcium | 128mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
132 reviews
Excellent
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