Baked Corned Beef and Cabbage

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

5 from 17 votes

Baked Corned Beef and Cabbage

This oven baked corned beef and cabbage is a cozy one-pot meal perfect for St. Patrick's Day!

Course Dinner

Cuisine Irish

Keyword baked corned beef and cabbage, Corned Beef and Cabbage, corned beef and cabbage in oven, corned beef and cabbage in the oven

Prep Time 10

Cook Time 3

Resting Time 10

Total Time 3 20

Servings servings

Calories 486kcal

Author Blair Lonergan

Ingredients

24 ounces baby gold potatoes, halved (or quartered for larger potatoes)
1 lb. baby carrots
1 small head cabbage, cored and cut into about 8 wedges
1 (14 ounce) bag frozen pearl white onions
½ cup Guinness beer (or sub with beef broth)
1 (3 ½ - 4 lb.) pre-brined corned beef brisket 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 top.
Rub the meat with the brown sugar and the seasonings from the spice packet. Place the beef (fat-side up) on top of the vegetables in the Dutch oven.
Cover and bake for about 3 hours (or longer, if using a larger piece of meat). The meat is done when it's very tender. It has a pink color because nitrite is used in the curing process -- not because the meat is rare. If you're using a larger brisket, you may need to increase the total cooking time. Transfer the meat to a cutting board and let it rest for about 5-10 minutes. Thinly slice the brisket against the grain. Serve the vegetables with a slotted spoon. Garnish with chopped fresh herbs.

Notes

If you prefer, you can prepare this recipe in a slow cooker instead of in the oven. To do so, layer the ingredients in the Crock Pot as instructed in the recipe. Cover and cook on LOW for 10-12 hours or on HIGH for 5-6 hours.

Nutrition