Baked Corned Beef and Cabbage

Square overhead shot of a platter of corned beef and cabbage in the oven.

4.82 from 22 votes

Baked Corned Beef and Cabbage

This oven-baked corned beef and cabbage is a cozy, one-pot St. Patrick's Day dinner. Tender brisket, roasted cabbage wedges, golden potatoes, and sweet carrots bake together in a Dutch oven with Guinness and brown sugar for a fork-tender meal with just 10 minutes of prep.

Course Dinner

Cuisine Irish

Keyword baked corned beef and cabbage, baked corned beef and cabbage in the oven, corned beef brisket with cabbage and potatoes, how long to bake corned beef and cabbage, oven-roasted corned beef with cabbage and vegetables

Prep Time 10

Cook Time 3

Resting Time 10

Total Time 3 20

Servings servings

Calories 486kcal

Author Blair Lonergan

Equipment

Dutch oven

Ingredients

24 ounces baby gold potatoes, halved (or quartered for larger potatoes)
1 lb. baby carrots
1 small head green cabbage, cored and cut into about 8 wedges
1 (14 ounce) bag frozen pearl white onions (or 1 large yellow onion, sliced)
½ cup Guinness beer, or substitute with beef broth
1 (3½ to 4 lb.) pre-brined corned beef brisket (flat cut) with spice packet
2 tablespoons packed light brown sugar
Optional garnish: chopped fresh parsley

Instructions

Preheat the oven to 350°F. Place the potatoes, carrots, cabbage, and onions (in that order) in the bottom of a large Dutch oven.
Pour the beer or beef broth over the vegetables.
Rub the top and sides of the brisket with the brown sugar. Sprinkle the seasonings from the spice packet over the meat. Place the brisket fat-side up on top of the vegetables in the Dutch oven.
Cover the Dutch oven with the lid and bake for about 3 hours, or until the meat is fork-tender and reaches an internal temperature of 195 to 205°F. If you're using a larger brisket (over 4 pounds), you may need to increase the cooking time by 30 to 60 minutes. The meat will have a pink color because nitrite is used in the curing process. This is normal and does not mean the meat is undercooked.
Transfer the brisket to a cutting board and let it rest for 5 to 10 minutes. Thinly slice the meat against the grain (cut perpendicular to the long lines of muscle fiber running across the brisket). Serve the vegetables with a slotted spoon and arrange on a platter with the sliced meat. Garnish with chopped fresh parsley.

Notes

Flat cut vs. point cut: Look for a flat cut brisket, which has a uniform shape and slices neatly. Point cut briskets have more irregular marbling and are harder to slice evenly.
No spice packet? Combine 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 with the brown sugar.
Fat-side up: Place the brisket fat-side up so the fat bastes the meat as it cooks.
Don't peek! Keep the Dutch oven lid on the entire time. The trapped steam creates a braising environment that keeps the meat tender and moist.
Doneness check: The brisket is done when it reaches 195 to 205°F internally and a fork slides in with little resistance.
Resting time matters. Let the brisket rest for at least 5 to 10 minutes before slicing. This helps the meat hold its juices and slice cleanly.
Slice against the grain. Look for the parallel lines of muscle fiber and cut perpendicular to them (across the lines). This is the key to tender, melt-in-your-mouth slices.
Guinness vs. beef broth: Guinness adds rich, malty depth, but beef broth is a great alcohol-free substitute.
Frozen pearl onions do not need to be thawed before adding to the pot.
Slow cooker option: Layer ingredients in a Crock Pot as directed. Cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours.
Storage: Leftovers keep in the refrigerator for 3 to 4 days. Freeze the meat (without vegetables) for up to 3 months. Reheat gently on the stovetop or in the microwave.
Leftover ideas: Use extra corned beef for Reuben sandwiches, Reuben casserole, or corned beef hash.

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