Easy Baked Corned Beef and Cabbage in the Oven
Ingredients
- 3 1/2 - 4 pounds corned beef brisket with spice packet
flatcut
- 3 tablespoons whole grain mustard
regular or spicy
- 3 tablespoons light brown sugar
- 1/2 teaspoon cracked black pepper
- 1 green cabbage
- 1 sweet onion
- 2 pounds carrots
- 1 1/2 pounds mini new potatoes
- 8-10 cloves garlic
peeled
Directions
- 1
Preheat the oven to 325 degrees F. Set out a large roasting pan. Rinse the corned beef brisket in cold water, then pat dry. Place it in the roasting pan.
- 2
In a small bowl, mix the whole grain mustard, brown sugar, and black pepper. Rub the mixture over the top of the brisket. (The fatty side.)
- 3
Sprinkle the seasoning packet in the base of the roasting pan. Pour 4 cups of water into the pan, being careful not to wash the mustard off the brisket. Then cover the top of the pan tightly with foil. Bakes for 2 hours.
- 4
Meanwhile, cut the cabbage in half and remove the core. Cut each half into 4 wedges. Peel the onion and cut into wedges. Trim and peel the carrots. Then cut them into 2-3 inch segments.
- 5
When the corned beef comes out of the oven, adjust the temperature to 350 degrees F. Place the garlic cloves in the roasting pan juices. Then arrange the cabbage, onion, carrots, and potatoes around the brisket.
- 6
Spoon some of the pan juices over the vegetables. Then place back in the oven and bake for 30 minutes, uncovered. Then spoon more broth over the veggies and bake for another 30 minutes, or until the largest carrots and potatoes are fork-tender.
- 7
Use a serrated knife to slice the corned beef brisket into thin strips. Then arrange the corned beef and vegetables on a platter and serve warm.
Easy Baked Corned Beef and Cabbage in the Oven
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About this Recipe
Craving a truly satisfying, hands-off comfort meal that practically cooks itself? This Easy Baked Corned Beef and Cabbage in the Oven delivers incredibly tender, flavorful meat and perfectly cooked vegetables with minimal fuss.
What truly sets this recipe apart is the simple yet effective rub of whole grain mustard, light brown sugar, and cracked black pepper that coats the corned beef brisket. This blend creates a delicious crust and infuses the meat with savory-sweet notes as it bakes slowly alongside hearty root vegetables. The oven does all the heavy lifting, ensuring a deeply satisfying meal that’s perfect for family gatherings or a cozy weekend dinner.
Get ready for fork-tender corned beef that practically melts in your mouth, imbued with a delicate balance of savory, sweet, and tangy flavors. The accompanying green cabbage, sweet onion, carrots, and mini new potatoes emerge wonderfully soft and flavorful, having slowly absorbed the rich juices from the beef and aromatic garlic. This is a hearty, wholesome dish that fills your home with an irresistible aroma and delivers a comforting, homestyle experience with every bite. The long baking time ensures everything is cooked to perfection, requiring patience but little active preparation.
Feel free to adjust the balance of whole grain mustard (using either regular or spicy variety) and light brown sugar in the rub to perfectly match your preference—perhaps a little more mustard for a tangier edge or extra brown sugar for a sweeter glaze. You can also adjust the quantities of the vegetables, adding more carrots or mini new potatoes if those are your favorites.
This robust dish is ideal for a comforting family meal, a special occasion like St. Patrick's Day, or any time you desire a hearty, flavorful dinner. Serve simply, perhaps with extra whole grain mustard on the side for dipping, to truly appreciate its rich, layered flavors.