Oven Baked Corned Beef and Cabbage

A hearty and comforting dish featuring tender corned beef and flavorful veggies, perfect for family gatherings.

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Prep Time 20

Cook Time 3 30

Total Time 3 50

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Irish

Calories: 420

Ingredients Method Notes

Ingredients

Main Ingredients

3-4 pounds corned beef brisket Choose a brisket with good marbling for extra flavor and tenderness.
1 medium head cabbage, cut into wedges Fresh cabbage adds a sweet crunch.
4-5 medium carrots, peeled and cut into chunks Carrots bring a natural sweetness.
4-5 medium potatoes, quartered Use your favorite potatoes; they absorb great flavors.
4 cups beef broth Broth enhances the overall taste.
1 tablespoon mustard seeds Adds a hint of spice and flavor.
2-3 cloves garlic, minced Fresh garlic boosts the flavor profile.
to taste salt and pepper Essential for seasoning.

Garnish

to taste fresh parsley Adds color and brightness to the dish.

Method

Preparation

Preheat your oven to 300°F (150°C).
Place the corned beef brisket in a large roasting pan, fat side up.
Add the beef broth to the pan and sprinkle the mustard seeds and minced garlic over the meat.
Arrange the cabbage, carrots, and potatoes around the corned beef.
Cover the pan tightly with foil.

Cooking

Bake for 3-4 hours, until the meat is tender.
Remove the foil during the last 30-40 minutes to allow browning.
Let the corned beef rest for a few minutes before slicing.
Serve with the vegetables and garnish with fresh parsley.

Notes

Store any leftovers in an airtight container in the fridge for up to four days. The flavors will actually deepen overnight! You can also freeze corned beef for up to three months. When you're ready to enjoy again, thaw in the fridge overnight. To reheat, place the meat and veggies in a covered dish in the oven on low heat until warmed through, or microwave them in short intervals to keep them juicy.