Corned Beef and Cabbage in the Oven
Oven-roasted corned beef and cabbage that's juicy, tender, and bursting with flavor. This one-pan meal is perfect for St. Patrick’s Day or any cozy dinner.
Equipment
- Roasting pan with rack
- Heavy-duty aluminum foil
- Sharp carving knife
- Meat thermometer
Ingredients
- 3 –4 lbs corned beef brisket with spice packet
- 1 medium green cabbage cut into wedges
- 3 –4 large carrots peeled and cut
- 4 –6 small red or Yukon gold potatoes quartered
- 2 –3 cups beef broth or vegetable broth or water
- 3 –4 garlic cloves smashed
- 1 tbsp Dijon or yellow mustard optional, for glaze
- 1 tbsp brown sugar optional, for glaze
- Freshly cracked black pepper to taste
- Optional: parsnips Brussels sprouts, onions, bay leaf
Instructions
- Preheat oven to 325°F (165°C). Rinse the corned beef under cold water and place fat-side up on a rack in a roasting pan.
- Sprinkle the seasoning packet over the brisket. For a glaze, mix mustard and brown sugar and rub it over the top.
- Pour broth into the bottom of the pan, about ½ inch deep. Cover tightly with foil.
- Roast for 2.5 to 3.5 hours (about 50 minutes per pound), until the internal temperature reaches 195–205°F.
- In the final hour of roasting, remove from oven, add cabbage, carrots, and potatoes around the brisket, and re-cover with foil.
- Roast for the remaining time until veggies are tender. Remove from oven, tent loosely with foil, and rest for 15–20 minutes.
- Slice brisket against the grain and serve with veggies. Optional: brush glaze on and broil uncovered for the last 20 minutes for a crust.
Notes
Pro Tips
- Let the meat rest before slicing to lock in juices.
- Leave the fat cap on while roasting for flavor and moisture.
- For a low-carb version, skip the potatoes and use cauliflower or Brussels sprouts.
- Substitute beef broth with black tea or apple juice for depth.