Corned Beef and Cabbage Dinner

Spoon a generous amount of mustard onto the sliced corned beef

Corned Beef and Cabbage Dinner

Course: dinner

Cuisine: North American

Keyword: cabbage, corned beef

Prep Time: 1 15

Cook Time: 4

resting time: 15

Total Time: 5 15

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

Calories: 334kcal

Author: Marta Rivera

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.

Print Recipe

Equipment

roasting pan

Ingredients

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:

Slice the cabbage 1 inch thick instead of cutting it into wedges. This will allow you to stir it into the corned beef easier.
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.
Cover the slow cooker and cook the beef on high for 7 hours.
Add the sliced cabbage and toss it in the liquids in the slow cooker. Cook for another hour on high.
Remove the corned beef from the slow cooker, slice it 1/4-inch thick, then return it to the slow cooker.
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:

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.

Freezing Instructions:

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.
Freeze corned beef and cabbage for up to 3 months.
Thaw the frozen corned beef in the refrigerator overnight before reheating until warmed through.

Nutrition