Oven Baked Corned Beef and Cabbage
Corned beef and cabbage is a classic comfort meal, celebrated by many at St. Patrick’s Day but delicious any time of year. This oven-baked version keeps the meat tender and flavorful while roasting the vegetables to a buttery, seasoned finish. It’s an easy recipe that feeds a family and makes a great centerpiece for gatherings.
Try pairing this with a few festive sides or desserts to round out the meal.
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Table of contents
- What is Corned Beef?
- Flat Cut vs. Point Cut Corned Beef
- Ingredients
- Instructions
What is Corned Beef?
Corned beef is brisket that has been cured in a salt and spice brine. The word “corned” refers to the coarse grains of salt—historically called “corns”—used in the curing process. Many commercial preparations include sodium nitrite, which helps preserve the meat and gives it a pink color; this is normal and safe. The curing process infuses the brisket with flavor and helps keep it tender when cooked slowly.
Flat Cut vs. Point Cut Corned Beef
There are two common brisket cuts used for corned beef:
Flat cut: Leaner with less fat, it slices neatly and holds its shape—ideal for serving on a platter.
Point cut: More marbled and richer in flavor, but it can be harder to slice cleanly because it tends to fall apart into shreds.
Either cut works for this oven-baked method; I used a 3 1/2 pound flat cut for a balance of tenderness and ease of slicing.
Ingredients:
- For the Corned Beef
- 3–5 pounds flat or point cut corned beef brisket with seasoning packet
- 1/4 cup stone-ground mustard
- 2 tablespoons brown sugar
- 1 1/2 cups low-sodium beef broth
- Additional steak seasoning for cabbage
- For the Vegetables
- 2 pounds yellow or red potatoes, quartered
- 1 pound carrots, cut into 1-inch pieces
- 1 small yellow onion, quartered and layers separated
- 1 stick (8 tbsp) salted butter (Kerrygold recommended)
- 1 head green cabbage, cored and quartered
- 1–2 tablespoons steak seasoning or your preferred blend
Instructions:
Preheat the oven to 300°F (150°C). Optionally rinse the corned beef to remove excess brine, then pat it dry. Rinsing can reduce saltiness but is a matter of personal preference.
Combine the stone-ground mustard, brown sugar, and the seasoning packet from the corned beef in a small bowl. This sweet-and-tangy rub balances the meat’s savory brine.
Place the brisket fat side up in a large Dutch oven or roasting pan. Spread the mustard mixture over the top, then pour the beef broth around the meat—avoid washing the rub off. Cover with a lid and bake. Plan on roughly one hour per pound; for a 3 1/2 pound brisket, expect about 3.5 hours. Oven times vary, so check tenderness as it nears completion.
With about 1.5 hours remaining, prepare the vegetables: arrange the quartered potatoes, carrots, and separated onion layers on a baking sheet. Melt the butter and drizzle it over the vegetables, then season with the steak blend. Increase the oven temperature to 350°F (175°C) and place the vegetables on the bottom rack to roast while the brisket continues to cook.
About 45 minutes before the end of cooking, add the quartered cabbage to the pot with the corned beef and sprinkle a little extra seasoning over it. Cover and return to the oven so the cabbage steams and soaks up the cooking juices.
When everything is tender, remove the vegetables and brisket from the oven. Toss the roasted vegetables gently in the melted butter and seasoning. Let the corned beef rest for about 10 minutes before slicing—it helps retain juices and improves texture. Slice the brisket against the grain for the best results.
If you make this recipe, please leave a comment and rating — I love to hear your feedback!
Oven Baked Corned Beef and Cabbage
Ingredients
For the Corned Beef
- 3-5 lb Flat Cut Corned Beef with seasoning packet
- 1/4 Cup Stone Ground Mustard
- 2 tbsp Brown Sugar
- Seasoning Packet included with the meat
- 1.5 Cups Low Sodium Beef Broth
For the Vegetables
- 2 lbs Yellow or Red Potatoes, quartered
- 1 lb Carrots, peeled and chopped into 1 inch pieces
- 1 Yellow Onion, quartered, with the layers peeled apart
- 1 stick (8 tbsp) Irish Kerrygold Butter or any salted butter
- 1-2 tbsp Steak Seasoning
- 1 Head of Green Cabbage, cored and quartered
Instructions
-
Preheat oven to 300°F (150°C). Rinse corned beef if desired and pat dry.
-
Mix stone-ground mustard, brown sugar, and the included spice packet.
-
Spread the mixture over the brisket (fat side up). Place in a Dutch oven or roasting pan and pour the beef broth around the meat. Cover and bake about one hour per pound, adjusting for oven differences.
-
About 1.5 hours before the end, arrange potatoes, carrots, and onion on a baking sheet, drizzle with melted butter, and season.
-
Increase oven temperature to 350°F (175°C) and roast the vegetables on the bottom rack.
-
With 45 minutes left, add the cabbage to the pot with the brisket and sprinkle seasoning over it.
-
When tender, toss the vegetables, let the meat rest about 10 minutes, and slice against the grain.
-
Transfer to a serving dish and enjoy.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
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