Baked Corned Beef and Cabbage

Tender, flavorful corned beef bakes low and slow in the oven with cabbage, potatoes, and carrots for an easy one-pot St. Patrick’s Day dinner. A touch of brown sugar and Guinness stout make this Dutch oven recipe extra special, and you only need about 10 minutes of hands-on prep before the oven does the rest.

If you love this recipe, try our Crock Pot Corned Beef and Cabbage for a slow cooker version, or make a batch of Guinness Beef Stew for another cozy, hearty meal. Use leftover brisket in a classic Reuben Sandwich, too!

What Is Corned Beef and Cabbage?

Corned beef and cabbage is an Irish-American tradition that dates back to the mid-18th century, when Irish immigrants in the United States turned to affordable beef brisket and cabbage as a comforting, filling meal. It’s become one of the most popular St. Patrick’s Day dinners in America, and for good reason. The brined brisket cooks up tender and flavorful, and the vegetables soak up all of those delicious juices.

Before You Get Started

A few simple choices before you start will make all the difference in how this dish turns out.

• Buy the flat cut brisket. Look for a pre-brined corned beef brisket with a spice packet included. The flat cut cooks evenly and slices beautifully. Skip the “point cut,” which has irregular marbling and is harder to slice neatly.
• Place the brisket fat-side up on top of the vegetables. The fat melts down over the meat as it bakes, keeping it moist and flavorful.
• Cut your vegetables to similar sizes so everything finishes cooking at the same time. Halve or quarter baby potatoes, and cut the cabbage into even wedges.
• Slice against the grain after resting. Let the brisket rest 5 to 10 minutes, then slice thinly perpendicular to the lines of muscle fiber. This is the single biggest factor in whether your corned beef feels tender or tough.

How to Make Corned Beef and Cabbage in the Oven

This is a true “dump and bake” dinner. You’ll spend about 10 minutes layering everything in the pot, and then the oven takes over for a few hours.

Step 1: Layer the Vegetables

Preheat your oven to 350°F. Place the halved baby potatoes in the bottom of a large Dutch oven, followed by the baby carrots, cabbage wedges, and pearl onions. 

The potatoes go on the bottom because they take the longest to cook and benefit from being closest to the heat and the braising liquid.

⇢ Use frozen pearl onions straight from the bag. No need to thaw them first. They save a lot of time compared to peeling and slicing fresh onions, and they cook down beautifully.

Step 2: Add the Braising Liquid

Pour the Guinness stout (or beef broth) over the vegetables. The liquid helps create steam inside the covered pot, which keeps everything moist and tender as it bakes.

⇢ Guinness adds rich, malty depth that pairs perfectly with the brined beef. If you’d prefer to skip the alcohol, beef broth is a fine substitute and the dish will still be delicious.

Step 3: Season and Place the Brisket

Rub the top and sides of the brisket with the brown sugar, then sprinkle the contents of the seasoning spice packet over the meat. 

Place the brisket fat-side up on top of the vegetables. The brown sugar balances the salty, savory flavor of the cured meat and brings out a subtle sweetness in the vegetables as it cooks.

⇢ No spice packet? If your brisket didn’t come with one, mix together 1 teaspoon each of whole peppercorns, mustard seeds, and coriander seeds with 2 bay leaves and a pinch of ground allspice. Sprinkle over the meat along with the brown sugar.

Step 4: Cover and Bake

Cover the Dutch oven with the lid and bake at 350°F for about 3 hours. 

The meat is done when it’s fork-tender and reaches an internal temperature of about 195 to 205°F. If you have a larger brisket (over 4 pounds), you may need an additional 30 to 60 minutes.

⇢ Keep the lid on the entire time. The sealed lid traps moisture and creates a braising environment. Peeking too often lets steam escape and can dry out the meat.

Don’t be surprised by the pink color of the cooked meat. Corned beef stays pink because nitrite is used in the curing process. It’s not a sign that the meat is undercooked.

Step 5: Rest and Slice

Transfer the brisket to a cutting board and let it rest for at least 5 to 10 minutes. While it rests, use a slotted spoon to arrange the vegetables on a serving platter.

When you’re ready to carve, look for the long parallel lines of muscle fiber (the “grain”) running across the brisket. Slice thinly perpendicular to those lines, cutting against the grain. This shortens the muscle fibers and makes each slice incredibly tender. 

If you slice with the grain instead, the meat will feel chewy and stringy.

Arrange the sliced brisket on the platter alongside the vegetables and garnish with chopped fresh parsley.

Slow Cooker Option ⇢  Check out my Crock Pot Corned Beef and Cabbage recipe.

…My wife and I did this last night and loved it! It was so easy to make and everything came out great…5 stars for sure!

– Elliott M.

What to Serve with Corned Beef and Cabbage

Thanks to the beef, potatoes, carrots, and cabbage, you’ve already got a complete meal in one pot! That said, a few simple sides can round things out nicely.

Bread and starters:

• Irish soda bread
• Boston brown bread (or even my sour cream muffins)
• Guinness soup (great starter for a St. Patrick’s Day dinner)

Side dishes:

• Roasted root vegetables
• Brown sugar glazed carrots
• Fried cabbage
• Potato pancakes

For something sweet to finish a St. Patrick’s Day meal, try my Guinness chocolate cake, a green Watergate salad (or Watergate cake), or an old-fashioned Irish whiskey cake.

Storage and Leftovers

Refrigerator: Leftover corned beef and cabbage will keep in an airtight container for 3 to 4 days.

Freezer: You can freeze the meat (without the vegetables) for up to 3 months. The texture of the potatoes and cabbage doesn’t hold up well after freezing and thawing, so it’s best to enjoy those within the first few days.

Reheating: Warm the corned beef and vegetables together in a Dutch oven on the stovetop over low heat, just until heated through. You can also reheat individual portions in the microwave for 1 to 2 minutes.

Use up those leftovers! Tuck sliced brisket inside a Reuben sandwich (a personal favorite), turn it into a Reuben casserole, or use it in a hearty Corned Beef Hash for breakfast the next morning.

Frequently Asked Questions

Do I need to rinse the corned beef before cooking?

No, you don’t need to rinse off the brine. The brining liquid adds flavor to the meat, and the brown sugar and spice packet provide plenty of seasoning. Just remove the brisket from the packaging, pat it dry, and it’s ready to season and cook.

How do you know when corned beef is done?

The best way to check is with a meat thermometer. Corned beef is done when it reaches an internal temperature of 195 to 205°F and feels fork-tender. At this temperature, the tough connective tissue has broken down and the meat will slice easily.

If it still feels firm or resistant, return it to the oven and continue baking for another 20 to 30 minutes.

Do you cook corned beef fat side up or down?

Fat side up. This allows the fat cap to slowly melt and baste the meat as it bakes, keeping the brisket moist and flavorful. Placing it on top of the vegetables also protects them from direct heat and lets them cook gently in the braising liquid below.

Should corned beef be covered or uncovered while baking?

Covered. Keeping the lid on the Dutch oven traps steam and creates a braising environment, which is essential for breaking down the tough fibers in the brisket and making it tender. Baking uncovered would dry out the meat. Leave the lid on for the entire cooking time.

What if my corned beef doesn’t come with a spice packet?

You can make a simple blend at home. Combine 1 teaspoon each of whole peppercorns, mustard seeds, and coriander seeds with 2 bay leaves and a pinch of ground allspice. Sprinkle this mixture over the brisket along with the brown sugar before baking. The flavors are warm and robust, similar to the traditional pickling spice blend.

This is the corned beef and cabbage recipe I’ve been looking for!! And I’ve tried lots. It was delicious…

– Judy