Corned Beef and Cabbage in the Oven
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!
Servings: 6
Cost: $15
Ingredients
- 3 pounds corned beef brisket flat cut
- 20 oz beer 2 bottles
- 1 tbsp Dijon mustard
- 5 large carrots peeled and cut into large pieces
- 1 pound baby red potatoes whole
- 1 small cabbage cored and quartered
Instructions
- 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
Notes
You can add vegetables in the last hour of cooking if you prefer firmer veggies or if you want to cut them into smaller pieces.
If you only have a large head of cabbage, use half. You can cook cabbage longer if you like softer cabbage.
Use water or beef broth in place of beer.
Nutrition
Calories: 591kcal | Carbohydrates: 28g | Protein: 37g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Cholesterol: 122mg | Sodium: 2859mg | Potassium: 1410mg | Fiber: 6g | Sugar: 7g | Vitamin A: 10144IU | Vitamin C: 123mg | Calcium: 98mg | Iron: 5mg