Corned Beef and Cabbage Oven Recipe

You will be surprised at how easy it is to make this corned beef and cabbage oven recipe. It is a perfectly tender and tasty recipe.

This is a traditional oven-baked cabbage and corned beef recipe cooked low and slow, which results in the most finger-licking, completely flawless one-pot dish.

Corned Beef and Cabbage Oven Recipe

This is a first-rate dish to make for Passover, Easter, Saint Patrick’s Day, or any spring celebration.

It is also a great option for Christmas and the New Year. It details salty, soft, tender corned beef slow-roasted along with earthy winter cabbage for a healthy and relaxing dish.

I consider this best recipe for corned beef and cabbage oven to be the simplest and most delicious way to make it.

And, as previously mentioned, it is perfect to enjoy between seasons or anytime you feel like having a spice-filled meat and potato meal.

What is Corned Beef and Cabbage?

Corned beef and cabbage is a first-rate Irish-American dish compatible with St. Patrick’s Day.

It contains corned beef, which is a brisket that has been cured with salt and spices, and cabbage. It also consists of vegetables such as carrots and potatoes.

The term “corned” refers to the large grains of salt that were historically used to cure beef.

This gives the dish its peculiarly salty and tasty flavor. Corned beef briskets are extensively available in supermarkets today.

I suggest you look for corned beef with the label “flat-cut.” However, you can ask your butcher to choose the right direction if it is unclear based on the packaging.

Before starting the simple recipe, I strongly recommend that you not trim the fat from the corned beef.

This is due to the fact that the fat helps baste the meat and keeps it succulent and juicy while roasting.

However, you can always get rid of the fat immediately after the corned beef is cooked.

How to Make Corned Beef and Cabbage

Well, learn how to make corned beef and cabbage using this traditional recipe for corned beef and cabbage.

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You can serve it with horseradish or mustard if you want. You have come to the right place if you want the best oven-baked corned beef and cabbage recipe.

This first-rate recipe is actually easy to make, and it is ideal for St. Patrick’s Day, although this is something you will want to make throughout the year.

  • Course: Main Course
  • Cuisine: American
  • Cook Time: 2 hours and 30 minutes
  • Total Time: 2 hours and 30 minutes
  • Servings: 6

Ingredients

  • 1 (3 pounds) of corned beef brisket with a spice packet
  • 1 large head of cabbage
  • 5 medium carrots
  • 10 small red potatoes

Laid-Out Instructions

  • The first step to this is to gather all the ingredients. Then, get a Dutch oven and place the corned beef in it.
  • After that, proceed to cover with water, then add the spice packet, cover, and bring it to a boil.
  • Now, you are to reduce the heat and simmer until the corned beef is just about fork-tender. The duration for this should be around 2 hours.
  • Proceed to cut the potatoes in half while the corned beef is simmering. Then, go ahead and peel the carrots and slice them into 3-inch pieces.
  • Also, slice the cabbage into small wedges. And proceed to add the potatoes and carrots after the corned beef has cooked for 2 hours.
  • That being done, you are to cook until the vegetables are almost soft and the meat has become fork-tender.
  • This should take around 10 minutes. And, for around 15 extra minutes, you are to add the cabbage and cook until it becomes succulent.
  • Now proceed to remove the meat and allow it to rest for 15 minutes. Also, leave the broth and vegetables in the Dutch oven.
  • After that, cut the meat across the grain and proceed to serve it with vegetables and broth.
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How to Serve Corned Beef and Cabbage

There are several ways to serve corned beef. The cabbage and potatoes are served on the side for this baked corned beef.

However, there are some other things that you can add to the corned beef and cabbage dinner instead.

You can serve your corned beef with mustard sauce, Thousand Island dressing, or horseradish after you’ve added carrots.

Ensure that you add some bread, given the fact that all bread pairs well with corned beef. However, soda bread or rye bread is traditional.

You can also make corned beef with potatoes and eggs for breakfast as a corned beef hash with the corned beef leftovers.

Or, you can treat the corned beef the same as you would roast beef or pastrami and go ahead to make corned beef sandwiches such as Reuben sandwiches.

You can also make corned beef and cabbage soup, corned beef empanadas, mac and cheese, corned beef and cabbage egg rolls, grilled cheese sandwiches, and so on.

How to Store Corned Beef and Cabbage

You can store your leftover corned beef and cabbage in a tightly sealed container in the fridge. This will make it last for up to three days.

And reheat it in the oven until the meat gets to a minimum internal temperature of 165 degrees Fahrenheit.

Frequently Asked Questions

What Is The Best Way To Roast Cabbage?

On a baking sheet lined with foil, you are to roast cabbage at 450 degrees Fahrenheit.

After that, you are to cut it into wedges, then coat it with either browned butter or olive oil.

Then, proceed to season lightly with salt and pepper. After around 10 minutes, immediately after it begins to brown, you are to turn and roast the other side in order for it to bake through completely.

How Do I Know If Corned Beef Is Cooked?

145 degrees F is the safe internal temp of beef. This cut should be fork-tender immediately after it is cooked.

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However, if you are in doubt, you can always use a meat thermometer. The corned beef brisket should also look bright pinkish red.

Conclusion on Corned Beef and Cabbage Recipe

Well, as said, this best-corned beef and cabbage is a classic dish that is perfect for Passover, Saint Patrick’s Day, Easter, or any spring celebration.

It is also a great idea for Christmas and the New Year. This best recipe results in tender, soft, salty corned beef slow-roasted with earthy winter cabbage for a nutritious and relaxing dish.

I consider this to be the simplest and most delicious way to make this savory corned beef and cabbage dish.

It is a complete one-pot meal that contains potatoes and carrots. It is also perfect to enjoy between seasons or anytime you just want to have a spice-filled meat and potato meal.

And, now, with that being said, this will be the end of this guide on the best corned beef and cabbage oven recipe.

Corned Beef and Cabbage Oven Recipe

Corned Beef and Cabbage Oven Recipe

Yield: 6
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 30 minutes

You will be surprised at how easy it is to make this corned beef and cabbage oven recipe. It is a perfectly tender and tasty recipe.

Ingredients

  • 1 (3 pounds) of corned beef brisket with a spice packet
  • 1 large head of cabbage
  • 5 medium carrots
  • 10 small red potatoes

Instructions

  • The first step to this is to gather all the ingredients. Then, get a Dutch oven and place the corned beef in it.
  • After that, proceed to cover with water, then add the spice packet, cover, and bring it to a boil.
  • Now, you are to reduce the heat and simmer until the corned beef is just about fork-tender. The duration for this should be around 2 hours.
  • Proceed to cut the potatoes in half while the corned beef is simmering. Then, go ahead and peel the carrots and slice them into 3-inch pieces.
  • Also, slice the cabbage into small wedges. And proceed to add the potatoes and carrots after the corned beef has cooked for 2 hours.
  • That being done, you are to cook until the vegetables are almost soft and the meat has become fork-tender.
  • This should take around 10 minutes. And, for around 15 extra minutes, you are to add the cabbage and cook until it becomes succulent.
  • Now proceed to remove the meat and allow it to rest for 15 minutes. Also, leave the broth and vegetables in the Dutch oven.
  • After that, cut the meat across the grain and proceed to serve it with vegetables and broth.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 262Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 58mgCarbohydrates: 49gFiber: 6gSugar: 5gProtein: 10g

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