Description
Indulge in this comforting Oven Baked Corned Beef and Cabbage, a classic Irish‑inspired dish that brings together tender corned beef, buttery potatoes, sweet carrots, and crisp cabbage, all simmered in a savory broth. Perfect for family gatherings, this hearty meal offers a delightful blend of flavors and textures.
Ingredients
Scale
- 3‑5 lb flat‑cut corned beef with seasoning packet (point cut is also fine)
- ¼ cup stone‑ground mustard
- 2 tbsp brown sugar
- Seasoning packet included with the meat
- 1½ cups low‑sodium beef broth
- 2 lb yellow or red potatoes, quartered
- 1 lb carrots, peeled and chopped into 1‑inch pieces
- 1 yellow onion, quartered, layers peeled apart
- 1 stick (8 tbsp) Irish Kerrygold butter or any salted butter
- 1‑2 tbsp steak seasoning
- 1 head of green cabbage, cored and quartered
Instructions
- Preheat oven to 325 °F (165 °C). Place the corned beef in a large Dutch oven or roasting pan.
- Spread mustard over the beef, sprinkle brown sugar and the included seasoning packet, then pour the beef broth around the meat.
- Cover and bake for 2½–3 hours, basting occasionally.
- After 2 hours, add butter, steak seasoning, potatoes, carrots, onion, and cabbage around the beef.
- Continue baking uncovered for 30–40 minutes, until vegetables are tender and the beef reaches desired tenderness.
- Remove from oven, let rest 15 minutes before slicing and serving.
Notes
Tip: Let the corned beef rest before slicing to retain juices. Substitute sweet potatoes for regular potatoes for a sweeter twist. Store leftovers in an airtight container; they keep well in the fridge for 3‑4 days and freeze beautifully for up to 2 months.
- Prep Time: 20 mins
- Cook Time: 2 hrs 30 mins
- Category: B
- Method: Bake
- Cuisine: Irish
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 6g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg
Keywords: corned beef,cabbage,Irish comfort food