Corned Beef and Cabbage Recipe in Oven
This oven-baked corned beef and cabbage is warm, tender, and comforting, perfect for busy weeks when you want a cozy dinner that mostly cooks itself. The slow roasting melts the seasoning into the brisket, and the vegetables soak up all the savory flavor for an easy, homey meal.
Ingredients
Instructions
Warm the oven and set up the brisket.
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Heat your oven to 325°F, then rinse the brisket under cool water and pat it dry. Place it in a Dutch oven or deep roasting pan with the fatty side facing up so it stays tender while it cooks.
Coat the top for a flavorful crust.
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Spread the mustard over the surface of the brisket, then sprinkle the spice packet evenly on top. Add a light layer of brown sugar so it melts into a gentle glaze as it roasts.
Add the liquid and start the slow roast.
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Pour beer, broth, or water around the brisket until the liquid comes about halfway up the sides. Cover tightly with foil or a lid and bake for 2 hours so the meat begins to soften.
Add the vegetables and keep cooking.
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After the first 2 hours, uncover the pan and arrange the potatoes, carrots, onion, and cabbage around the brisket. Nestle them gently into the warm liquid. You don’t need to parboil the potatoes, they soften beautifully during this long, slow second stage. Cover again and bake for another 90 minutes to 2 hours, or until the brisket is very tender.
Optional browning.
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For a deeper color, move the brisket to a sheet pan and broil it for a few minutes. Watch closely so it doesn’t overbrown.
Rest and slice.
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Let the brisket rest on a cutting board for about 10 minutes. Slice it gently against the grain so each piece stays tender.
Serve with the warm vegetables.
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Add the cabbage, carrots, potatoes, and onion to a platter, then place the sliced brisket on top. Spoon a little of the cooking liquid over everything to keep it moist and flavorful.
Note
Make ahead:
This dish reheats well. Store the meat and vegetables in some of the cooking liquid to keep them tender.
Freezer friendly:
The brisket freezes nicely for up to 2 months. Thaw in the fridge and warm gently in the oven.
Ingredient swaps:
You can use baby potatoes, add parsnips, or swap the beer for all broth if you prefer a milder flavor.
