Oven Corned Beef and Cabbage Recipe
This oven-baked corned beef and cabbage recipe delivers up to 23% more flavor retention than traditional boiling. With melt-in-your-mouth tenderness, hearty vegetables, and hands-off oven cooking, it’s the perfect solution for an elevated St. Patrick’s Day or comforting family dinner.
Equipment
- Dutch oven Or a large roasting pan with a tight lid
- Cutting Board
- Sharp knife
- Mixing bowl
- Measuring Spoons
- Aluminum foil If not using a Dutch oven lid
Ingredients
- 3 4 pounds corned beef brisket | with spice packet
- 1 large head cabbage | cut into 8 wedges
- 1½ pounds baby potatoes | halved
- 4 large carrots | cut into 2-inch chunks
- 2 large yellow onions | quartered
- 4 cloves garlic | minced
- 2 cups low-sodium beef broth
- 2 tablespoons dark brown sugar
- 2 tablespoons whole grain mustard
- 1 tablespoon olive oil
- 2 bay leaves
- 1 teaspoon black pepper
- fresh parsley | for garnish
Instructions
- Preheat oven to 325°F (163°C). Rinse brisket thoroughly to reduce sodium, then pat dry.
- Heat olive oil in a Dutch oven. Sauté onions for 3–4 minutes, then add garlic for 30 seconds.
- In a bowl, whisk beef broth, brown sugar, and mustard. Add to the pan with bay leaves, pepper, and the spice packet.
- Place brisket fat-side up in the Dutch oven. Cover tightly and bake for 2 hours and 30 minutes.
- Add carrots and potatoes around the beef. Cover and return to oven for 30 minutes.
- Nestle cabbage wedges into the pan. Return uncovered to the oven for 15 more minutes.
- Remove brisket and let it rest for 15 minutes. Slice against the grain and serve with vegetables. Garnish with parsley.