Baked Corned Beef and Cabbage in the oven cooks low and slow until tender and flavorful. An easy corned beef recipe for St. Patrick's Day the whole family will love!
It wouldn't be St. Patrick's Day without a traditional corned beef and cabbage dinner! The classic recipe for New England boiled dinner is usually cooked on the stove, but this is my favorite way to cook corned beef in the oven low and slow.
Instant Pot corned beef is faster than slow cooker corned beef. But this Dutch oven corned beef and cabbage recipe is the best! Just add your ingredients to the pot, cook and add cabbage a few minutes before serving. So good!
You can serve this delicious dinner with Lucky Charms Marshmallow Treats or Lime Jello Poke Cake for dessert. And use leftover corned beef in a Reuben Casserole or Reuben sandwich!
You only need a few simple ingredients to make this corned beef and cabbage recipe. They should be easy to find in your grocery store.
- Corned beef brisket -- Look for a flat cut corned beef for easier slicing. It usually contains a spice packet with whole spices like dill seeds and mustard seeds for seasoning. You can use a point cut brisket if that's what you can find.
- Green cabbage -- a small head of cabbage, cored and quartered
- Carrots -- Whole carrots work best for cooking with corned beef. Peel and cut into large pieces
- Baby Red Potatoes -- I love baby red potatoes because they cook with the brisket and turn out perfectly tender
- Dijon mustard -- adds flavor
- Beer -- I prefer a lighter beer, but you can use dark beer, like Guinness beer or Beef broth or water if you don't want to use beer
You will also need a large pot or large Dutch oven for this recipe.
How to Cook Corned Beef and Cabbage in the Oven
First, remove the brisket from the package. Save the small seasoning packet. Then, rinse the corned beef under cold water to remove excess salt.
Place the brisket with the layer of fat side up in the Dutch oven. Then, pour the beer around the brisket. If you are using water or broth, pour enough water to partially cover the brisket.
Spread the mustard on top of the corned beef. Then, sprinkle the seasoning packet over the mustard.
Add the cut carrots to the Dutch oven. Then, place the baby potatoes over the carrots.
Place the lid on the Dutch oven, and place it on the stove.
Bring the brisket to a simmer over medium-high heat. Then, turn the stove off, and place the Dutch oven in to a preheated oven.
Cook covered for 3 hours. Check on the brisket a few times during the cooking process to make sure there is still enough liquid.
Place cabbage wedges on top and cook for the last 15 minutes of the cooking process. When done, the brisket should be tender and easy to cut. The vegetables should be fork tender.
How to Serve Corned Beef
Allow the meat to rest for 10 minutes before slicing. Then, place the brisket on a cutting board, and slice the corned beef brisket across the grain of the meat in thin slices for tender meat.
Arrange the meat on a platter. Then place the cabbage, carrots and potatoes around the meat. Pour some of the cooking liquid over the meat, and add more to a small bowl to serve with dinner if desired.
Serve corned beef with extra mustard or horseradish sauce and rye bread or soda bread and butter.
How to Store
Store leftover corned beef and vegetables in an airtight container in your refrigerator. It should keep fresh for 4 days.
For longer storage, store leftovers in a freezer safe container and freeze for up to 3 months.
If you want to use baby carrots or cut the potatoes and carrots into smaller pieces, add them in the last hour of cooking. We like our cabbage slightly tender. If you like it cooked more, add cabbage up to an hour before serving.
You can use Yukon gold potatoes or baby yellow potatoes instead of red potatoes.
Use water or beef broth instead of beer for the cooking liquid. Because this is a salty cut of meat, allow people to add salt and pepper when serving if needed.
Corned Beef and Cabbage in the Oven
- 3 pounds corned beef brisket flat cut
- 20 oz beer 2 bottles
- 1 tablespoon Dijon mustard
- 5 large carrots peeled and cut into large pieces
- 1 pound baby red potatoes whole
- 1 small cabbage cored and quartered
- Preheat oven to 300 degrees f
- Rinse corned beef under cold water, and pat dry
- Place brisket in the bottom of Dutch oven
- Pour beer around brisket
- Spread mustard on top of corned beef, then sprinkle spice packet on top of the mustard.
- Add carrots around brisket, then add baby potatoes
- Place lid on Dutch oven, and place on stove top and bring to a simmer over medium-high heat. Turn stove off.
- Place in preheated oven, and cook for 3 hours, checking once or twice during cooking process to make sure there is enough liquid in pot
- Add cabbage the last 15 to 30 minutes of cooking process
- Allow to rest for 10 minutes before serving. Slice brisket against the grain, and arrange slices on large platter, surrounded by veggies
Nutrition information is estimated. Please do your own calculation to fit special diets.
I hope you enjoy this easy corned beef and cabbage recipe as much as we do. Even my picky eaters love it!
If you try this corned beef dinner, please leave a star rating and/or comment.
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Tired this for dinner yesterday! It was great! Making another for St. Patrick's day!