Easy Baked Corned Beef and Cabbage in the Oven
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
8 servings
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Calories
572 kcal
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Course
Main Course, Dinner
Easy Baked Corned Beef and Cabbage in the Oven
Description
The method starts by rinsing and drying a 3½ to 4-pound flat-cut corned beef brisket, which is then rubbed with a mixture of whole grain mustard, brown sugar, and cracked black pepper. The brisket is placed in a roasting pan with the seasoning packet, water, and covered tightly with foil before baking at 325°F for two hours. This slow cooking creates tender beef while maintaining moisture.
Vegetables including quartered cabbage, onion wedges, carrot segments, mini new potatoes, and garlic cloves are then arranged around the meat, and the oven temperature is increased to 350°F. The vegetables cook in the beef’s flavorful pan juices, absorbing richness while softening without becoming mushy.
The dish is traditionally served with whole grain mustard or creamy horseradish sauce to complement the savory flavors. Leftovers are noted to keep well refrigerated for several days, making the recipe practical for multiple meals and gatherings centered around classic corned beef and cabbage.
This one-pan approach simplifies preparation and cleanup while delivering a hearty meal suitable for family dinners or holiday occasions.
Ingredients
- 3 ½ - 4 pounds corned beef brisket flatcut, with spice packet
- 3 tablespoons whole grain mustard regular or spicy
- 3 tablespoons light brown sugar
- ½ teaspoon black pepper cracked
- 1 green cabbage
- 1 sweet onion
- 2 pounds carrot
- 1 ½ pounds new potato mini
- 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 additional mustard or horseradish sauce to enhance flavor alongside the beef and vegetables.
- Store leftovers in an airtight container in the refrigerator for 3–4 days and reheat gently to maintain moisture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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