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+ servings
Spoon a generous amount of mustard onto the sliced corned beef

Corned Beef and Cabbage Dinner

Baking, instead of boiling, gives this Corned Beef and Cabbage dinner a deeper flavor profile.
Course Mains
Cuisine North American
Keyword cabbage kimchi, corned beef
Prep Time 15 minutes
Cook Time 4 hours
meat resting time 15 minutes
Total Time 4 hours 30 minutes
Servings 6
Calories 974kcal


  • roasting pan


  • 4-5 pound corned beef brisket with spice packet
  • 2 cloves garlic, sliced
  • 6 red potatoes, quartered
  • 16 ounce baby carrots
  • 1 small head green cabbage, cut in sixths

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

  • 2 1/2 tablespoons malt vinegar
  • 1 1/2 tablespoons dijon mustard
  • 1/4 teaspoon kosher salt
  • pinch black pepper
  • 1/2 cup salad oil (canola, grapeseed, or olive)

To serve

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


  • 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 325°F.
  • Remove the corned beef from the package and give it a rinse under cold, running water. Place the beef in a large roaster fatty side up. Add enough water to reach halfway up the sides of the meat.
    Sprinkle the spice mixture that came with the corned beef into the water. Scatter the garlic slivers in the water.
  • Cover the pot with a layer of aluminum foil, tightly sealing to lock in any moisture that will develop as the beef cooks.
    Place the pan in the preheated oven and bake for 2 hours.

Prepare the Mustard Vinaigrette and Dress the Veggies

  • Once the corned beef nears the 2 hour baking time, mix the mustard vinaigrette.
    Fill a mason jar (or salad dressing jar) with the dijon mustard, malt vinegar, salt and pepper. Add the oil and cap the jar. Give the jar vigorous shake to mix the vinaigrette until it looks creamy and smooth.
  • Toss the veggies in the vinaigrette until completely coated. You can do this either in a large bowl or right on the sheet pan you're going to bake them on. If you prefer, you can toss the veggies in half of the vinaigrette, then drizzle the rest over the panned vegetables.
    Place the sheet pan on the bottom rack of your oven- under the roasting pan with the corned beef. Continue baking the beef, and now the veggies, for another two hours, or until the veggies are fork tender. 

Slice and Arrange the Corned Beef and Vegetables

  • Once the corned beef has reached an internal temperature of 195°F-200°F remove the pan from the oven and allow the meat to rest at room temperature for 15 minutes.
    Depending on how tender the veggies are at this point, you may need to keep them in the oven to continue cooking.
  • After 15 minutes, use a carving knife to remove the fat cap. Discard the fat and cut the brisket into 1/4"-1/2" slices against the grain (see tip in post).
    Arrange the meat on a platter and tent a piece of foil over it to keep it warm. 
  • Once the vegetables tender, arrange them around the sliced corned beef.
    Serve your Corned Beef and Cabbage with a generous slather of whole grain or dijon mustard.
  • Leftovers may be stored in the refrigerator for 3 days. Freeze leftovers for up to 2 months.


If you have double ovens: feel free to roast the veggies in a separate oven. Roast the veggies at 400°F for about 45 minutes to 1 hour. The cabbage wedges will cook faster than the carrots and potatoes, so add them towards the last half-hour of roasting.


Calories: 974kcal | Carbohydrates: 48g | Protein: 51g | Fat: 64g | Saturated Fat: 16g | Cholesterol: 163mg | Sodium: 3939mg | Potassium: 2249mg | Fiber: 9g | Sugar: 10g | Vitamin A: 10557IU | Vitamin C: 146mg | Calcium: 118mg | Iron: 8mg