Corned Beef and Cabbage Dinner

Baked Corned Beef and Cabbage is a flavorful version of the Irish-American favorite that combines tender corned beef brisket with roasted vegetables- cabbage, potatoes, and carrots- seasoned with a mustard vinaigrette. It’s the best corned beef recipe for your St. Patrick’s Day celebration or a low-key Sunday supper recipe.

*This is an update of my original Baked Corned Beef and Cabbage recipe, first published in March 2020. The article is updated, and metric measurements have been added.*

What is the History of Corned Beef and Cabbage?

I spent a few weeks in Ireland in the late nineties. That’s when I was informed, in a way only the Irish can do, that corned beef and cabbage is not an Irish recipe. Even the Irish born and bred here in the United States might believe this recipe is straight from the land of Yeats, but it’s not. Cabbage is a favorite in Ireland. Beef, meh, but it’s not as popular there as it is in the States; pork is. This dish became popular as “Irish” thanks to the Irish immigrants who settled here in the States.

Jewish New Yorkers put their new Irish immigrant neighbors onto corned beef. Because corned beef was inexpensive, easily accessible, and efficient for stay-at-home moms to prepare, it took root in the Irish-American culture. The dish became associated with the Irish in the tenements of New York City shortly after. A native Irishman will say it’s a counterfeit Irish dish. 

No matter where it came from, it’s an amazing recipe. Here, I’m sharing my preferred cooking method for it: baking.

What Do I Need to Make Corned Beef and Cabbage?

Purchase a 4-5 pound bag of corned beef brisket. It’s rare to find anything smaller than a 4-pounder. Make sure the one you buy has the spice packet. You’ll also need red potatoes, baby carrots, a small head of green cabbage, and garlic. Garlic is my addition. Since I’m Puerto Rican, I tend to add garlic to most dishes, fake Irish or not. You can add a large yellow onion (thickly sliced), but that’s optional.

I toss the veggies in a vinaigrette made with dijon mustard and malt vinegar. Malt vinegar is a UK favorite. Mustard bridges the gap between the briny beef and the bland cabbage. Baking the veggies in the vinaigrette just works. 

How Do I Season the Corned Beef Brisket?

Corned beef is just flat cut brisket cured with nitrates and spices. Because it’s a brisket, which comes from the cow’s chest, it’s tough, which means it needs a long cooking time to tenderize it. Corned beef often comes with a packet of spice mix, which gives the meat the flavor you’ve come to know. This spice packet is a mixture of crushed herbs and whole spices like mustard seeds, bay leaves, black pepper (or peppercorns), and caraway seeds.

Most cuts of corned beef will have a fat cap on top. Because fat equals flavor, we will use it to our advantage. Place the beef in a large saucier, roasting pan, or dutch oven with the fatty top of the brisket facing up. As the beef cooks, the fat will melt down into the meat. Remove the meat from the fridge and packaging an hour before you plan to start cooking it. This allows the meat to warm up, so you don’t have to add cooking time to the recipe. I rinse my brisket in cold water to remove excess salt that leaches out while the brisket is in the package.

Preheat your oven to 325°F (163°C). Allow the oven to preheat while waiting for the brisket to warm up.

Add enough beef broth or cold water to reach halfway up the side of the piece of meat. Sprinkle the spice packet mixture around the meat into the liquid. You can do this while the brisket is warming up as well.

Sprinkle the garlic slivers evenly in the liquid around the brisket. Since the goal is to flavor the beef, sprinkle the spices into the liquid, which the meat will steam in. There’s no logic in seasoning the fat cap since we will trim it away later.

How Long Does It Take to Bake Corned Beef?

Cover the pot with a layer of heavy aluminum foil. Seal the foil under the rim of the pan tightly, as this will create a seal that will keep in the steam, which will melt the fat, tenderizing and flavoring the meat.

Bake the brisket in the preheated oven at 375°F (163°C) for one hour. Reduce the cooking temperature to 275°F (135°C) and continue baking the brisket for 3 hours (for a 4-pound brisket) to 4 hours (for a 5-pound brisket). This dual-temperature baking will result in a tender brisket that’s still juicy.

What Kind of Vegetables Go Well With This Recipe?

Classic corned beef and cabbage include cabbage, carrots, and potatoes. Some Irish Americans also add small onions to this recipe. I keep it simple with red baby potatoes, carrots, and green cabbage. Begin prepping your vegetables during the last 2 hours of cooking the corned beef.

Use a chef’s knife to cut the head of the cabbage into sixths. 

Next, cut the red potatoes into quarters. You can cut the smaller potatoes in half instead of quarters. Leave the baby carrots whole if they’re less than 3 inches long. For any carrots longer than that, cut them in half.

Can I Swap Out These Vegetables?

Swap out the vegetables you add to your corned beef and cabbage with vegetables like:

• Napa or purple (red cabbage) or baby bok choy. Cut large heads of cabbage the same way you cut the green cabbage. Cut the baby bok choy in halves.
• Regular carrots or parsnips cut into 1 1/2-inch slices.
• Yukon gold, Russet, or sweet potatoes.

You can prep most of the swaps the same way you prep the vegetables in the original recipe.

What Do I Use to Season the Vegetables?

A mustard vinaigrette is a quick way to flavor the veggies for your baked corned beef and cabbage. The combination of mustard and vinegar gives a more complex flavor profile to an otherwise bland recipe.

Fill a mason jar (or small bowl) with malt vinegar, dijon mustard, salt, and pepper. Add the oil to the jar. Cap the jar and give it a vigorous shake to mix the vinaigrette (or use a whisk to combine it). The mustard vinaigrette will look creamy and smooth when you’re done.

Toss the veggies in the vinaigrette in a large bowl to coat completely; you can also drizzle the vinaigrette over the veggies on the pan or rimmed baking sheet you’ll later cook the veggies on. 

I prefer to toss the veggies in half of the vinaigrette, then drizzle the rest over the panned vegetables.

How Long Do I Roast the Vegetables?

Place the sheet pan on the bottom rack of your oven- under the corned beef roasting pan. Continue baking the beef and veggies for another hour and a half to two hours or until the veggies are fork tender. If your roasting pan is large enough, you can carefully arrange the vegetables on the bottom of the same pan as the brisket instead.

You can roast the vegetables during the last hour of cook time for the brisket if you have double ovens. Roast the carrots and potatoes at 400°F (204°C) for 1 hour. Add the cabbage wedges to the carrots and potatoes during the last 30 minutes of roasting since they cook faster.

Can I Make This In a Slow Cooker?

To prepare slow cooker corned beef and cabbage:

1. Slice the cabbage 1 inch thick instead of cutting it into wedges. This will allow you to stir it into the corned beef easier.
2. Add the carrots and potatoes to a 7-quart or larger crock pot. Place brisket on top of vegetables, pour the beef broth (or water) over the brisket, and sprinkle the spices from the packet over the contents of the slow cooker.
3. Cover the slow cooker and cook the beef on high for 7 hours.
4. Add the sliced cabbage and toss it in the liquids in the slow cooker. Cook for another hour on high.
5. Remove the corned beef from the slow cooker, slice it 1/4-inch thick, then return it to the slow cooker.
6. Reduce the slow cooker’s temperature to “warm” until you’re ready to serve.

How Do I Know When the Corned Beef is Fully Cooked?

The corned beef is ready to be removed from the oven when the internal temperature reaches 160 to 180°F (71 to 82°C). Use your Thermoworks Chef Alarm; you won’t have to poke the meat to check the temperature. The meat will be pink because of the nitrates added during the curing process. The best way to ensure your corned beef is fully cooked is to check the internal temperature with a meat thermometer. 

Remove the pan from the oven and allow the meat to rest at room temperature for 15 minutes. You can leave the pan on the cutting board you will use to trim the meat.

Depending on how tender the veggies are, you may need to keep them in the oven to continue cooking. It doesn’t hurt to let them caramelize and get some color in the oven, either.

Allowing the meat to sit for 15 minutes before trimming and slicing gives the internal juices a chance to resettle into the meat. Use a carving knife to remove the fat cap and discard it. Cut the corned beef across the lines you see in the meat- don’t cut with or alongside the lines. Cutting against the grain cuts the meat fibers making them shorter and the meat more tender and easier to chew.

Cut the meat into 1/4″- 1/2″ thick slices. 

Arrange the meat on a platter and tent a piece of foil over it to keep it warm. 

How Do I Serve the Corned Beef and Cabbage?

Arrange the vegetables around the slices of corned beef once they are fork-tender.

Serve the baked corned beef and cabbage with a small bowl of whole grain mustard, Dijon mustard, or horseradish sauce. I love serving this recipe with my Irish Soda Bread. It offers a nice sweet and savory element. My Country-Style Rye Bread is also a great recipe for this corned beef and cabbage dinner. Serve this meal with Guinness beer for a truly comforting Irish American meal; if you drink beer, that is.

How Do I Store Leftovers?

Store leftover corned beef and cabbage in an airtight container in the refrigerator for 3 to 4 days.

To reheat corned beef and cabbage, microwave it on high for 2 minutes or until warmed through.

Can I Freeze Leftover Corned Beef and Cabbage?

To freeze corned beef and cabbage, let it come to room temperature and transfer it to a freezer-safe container. You can break the corned beef and cabbage down to individual portion sizes if you meal prep.
Freeze corned beef and cabbage for up to 3 months. Thaw the frozen corned beef in the refrigerator overnight before reheating until warmed through.

One bite, and you and your whole family will see why this Baked Corned Beef and Cabbage recipe is far tastier than boiled corned beef. Boiling isn’t the only way you should prepare this Irish-American favorite; this recipe proves it.
Be sure to pin this recipe to your beef board and make it a truly Happy St. Patrick’s Day this year.

Corned Beef and Cabbage Dinner

Marta Rivera at Sense & Edibility

5 from 22 votes

Baked Corned Beef and Cabbage is a flavorful version of the Irish-American favorite that combines tender corned beef brisket with roasted vegetables- cabbage, potatoes, and carrots- seasoned with a mustard vinaigrette.

It's the best corned beef recipe for your St. Patrick's Day celebration or a low-key Sunday supper recipe.

Servings: 12 with cabbage wedges cut in half across the width (or 6 hearty portions)

Print Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 4 hours hrs

resting time 15 minutes mins

Total Time 5 hours hrs 15 minutes mins

Equipment

• roasting pan

Ingredients

  

1x2x3x

For the Corned Beef and Cabbage

• 2 1/2 cups (620 milliliters) unsalted beef broth or water
• 4-5 pounds (2 to 2 1/4 kilograms) corned beef brisket with spice packet
• 3 cloves garlic peeled and sliced
• 6 medium (about 2 1/2 pounds or 1 1/4 kilograms) redskin potatoes quartered
• 16 ounce bag (454 grams) baby carrots cut in half if longer than 2 inches
• 1 small head green cabbage cut in sixths

Mustard Vinaigrette (recipe may be doubled if you prefer heavily flavored veggies)

• 2 1/2 tablespoons (38 milliliters) malt vinegar
• 1 1/2 tablespoons (20 grams) dijon mustard
• 1/4 teaspoon kosher salt optional
• pinch black pepper
• 1/2 cup (120 milliliters) vegetable oil

To serve

• whole grain or dijon mustard
• sliced brown bread or cornbread

Instructions 

Prepare the Brisket for Baking (Begin an Hour Ahead)

• Remove the corned beef from the package and rinse it under cold, running water.

  Pour the beef broth (or water) into a large roasting pan.
• Place the rinsed corned beef in with the fat layer facing up, then sprinkle the spice packet mixture around the meat into the liquid. Scatter the garlic slivers evenly in the liquid around the brisket.

  Allow the brisket to warm up for 45 minutes at room temperature.
• Arrange your oven racks so one is on the bottom section of the oven and the second sits in the middle.

  Preheat your oven to 375°F (163°C). Allow the oven to preheat while waiting for the brisket to warm up.

Cover and Bake the Corned Beef

• Cover the pot with a layer of heavy aluminum foil, sealing the foil under the rim of the pan tightly, to ensure an airtight seal.

  Bake the brisket in the preheated oven at 375°F (163°C) for one hour.

Reduce the Oven Temperature

• Reduce the cooking temperature to 275°F (135°C) and continue baking the brisket for 3 hours (for a 4-pound brisket) to 4 hours (for a 5-pound brisket).

Prepare the Mustard Vinaigrette

• Fill a mason jar (or small bowl) with the malt vinegar, dijon mustard, salt, and pepper.

  Add the oil to the jar.
• Cap the jar and give it a vigorous shake to mix the vinaigrette (or use a whisk to combine it).

  The mustard vinaigrette will look creamy and smooth when you're done.

Bake the Vegetables During the Last 2 Hours of Cooking Time

• Toss the veggies in the vinaigrette in a large bowl to coat completely; you can also drizzle the vinaigrette over the veggies on the pan or rimmed baking sheet you'll later cook the veggies on. 
• Place the sheet pan on the bottom rack of your oven- under the corned beef roasting pan.

  Continue baking the beef and veggies for another two hours or until the veggies are fork tender.
• You can roast the vegetables during the last hour of cook time for the brisket if you have double ovens.

  Roast the carrots and potatoes at 400°F (204°C) for 1 hour. Add the cabbage wedges to the carrots and potatoes during the last 30 minutes of roasting since they cook faster.

Rest, Then Carve and Serve the Corned Beef and Cabbage

• Remove the corned beef from the oven when the internal temperature reaches 160 to 180°F (71 to 82°C).

  Remove the pan from the oven and allow the meat to rest at room temperature for 15 minutes.
• If the veggies aren't fork-tender, move their pan to the middle rack, increase the oven temperature to 400°F (204°C) and continue cooking them for 15 minutes.
• Use a carving knife to remove the fat cap from the corned beef and discard it.

  Cut the corned beef into 1/4"- 1/2" thick slices across the lines you see in the meat- don't cut with or alongside the lines.
• Arrange the meat on a platter and tent a piece of foil over it to keep it warm while you wait for the vegetables to tenderize. 

  Arrange the vegetables around the slices of corned beef once they are fork-tender.
• Serve the baked corned beef and cabbage with a small bowl of whole grain mustard, Dijon mustard, or horseradish sauce, and your favorite bread.

Notes

Slow Cooker Instructions:

1. Slice the cabbage 1 inch thick instead of cutting it into wedges. This will allow you to stir it into the corned beef easier.
2. Add the carrots and potatoes to a 7-quart or larger crock pot. Place brisket on top of vegetables, pour the beef broth (or water) over the brisket, and sprinkle the spices from the packet over the contents of the slow cooker.
3. Cover the slow cooker and cook the beef on high for 7 hours.
4. Add the sliced cabbage and toss it in the liquids in the slow cooker. Cook for another hour on high.
5. Remove the corned beef from the slow cooker, slice it 1/4-inch thick, then return it to the slow cooker.
6. Reduce the slow cooker's temperature to "warm" until you're ready to serve.

Swaps and Substitutions:

• Replace the green cabbage with Napa, purple (red cabbage), or baby bok choy. Cut large heads of cabbage the same way you cut the green cabbage. Cut the baby bok choy in halves.
• Swap out the baby carrots for regular carrots or parsnips cut into 1 1/2-inch slices.
• Use Yukon gold, Russet, or sweet potatoes instead of redskin potatoes. 
• Replace the malt vinegar with red wine vinegar, white wine vinegar, or balsamic vinegar.

Tips and Techniques:

• Make sure your package of corned beef includes a spice packet before buying it.
• If your roasting pan is large enough, you can carefully arrange the vegetables on the bottom of the same pan as the brisket instead.
• The meat will be pink because of the nitrates added during the curing process. The best way to ensure your corned beef is fully cooked is to check the internal temperature with a meat thermometer. 
• Allowing the meat to sit for 15 minutes before trimming and slicing gives the internal juices a chance to resettle into the meat.

Storage Instructions:

1. Store leftover corned beef and cabbage in an airtight container in the refrigerator for 3 to 4 days.
2. To reheat corned beef and cabbage, microwave it on high for 2 minutes or until warmed through.

Freezing Instructions:

1. Allow the corned beef and cabbage to come to room temperature and transfer it to a freezer-safe container.
   You can break the corned beef and cabbage down to individual portion sizes if you meal prep.
2. Freeze corned beef and cabbage for up to 3 months.
3. Thaw the frozen corned beef in the refrigerator overnight before reheating until warmed through.

Nutrition

Calories: 334kcalCarbohydrates: 7gProtein: 24gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 82mgSodium: 2040mgPotassium: 746mgFiber: 3gSugar: 4gVitamin A: 5272IUVitamin C: 64mgCalcium: 49mgIron: 3mg

Course dinner

Cuisine North American

Keyword cabbage, corned beef

Tried this recipe?Mention @senseandedibility or tag #senseandedibility!