This Oven Roasted Corned Beef and Cabbage is a classic dish that’s super easy to make! The beef gets tender and juicy, while the cabbage adds a fresh crunch. Yum!
I love how the flavors come together with just a few simple ingredients. It’s perfect for a family dinner, and you’ll feel like a kitchen hero! Just pop it in the oven and relax!
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star of the dish. Choose a brisket that feels firm and has good marbling for the best flavor. If corned beef isn’t available, you can use a brisket cut and marinate it in salt and spices for a few days in advance.
Vegetables: Carrots, potatoes, and Brussels sprouts add flavor and nutrition. If you prefer different veggies, feel free to swap them with parsnips, turnips, or even sweet potatoes for a twist!
Cabbage: Green cabbage is traditional, but you can also use Savoy cabbage for a milder taste. Napa cabbage works, too, and it’s more tender, so adjust the roasting time slightly.
Beef Broth: Using beef broth enhances the flavor. If you don’t have any, water works fine, or use vegetable broth for a lighter taste. Homemade broth is a great option if you have it!
How Do I Get the Corned Beef Tender?
The key to tender corned beef is low and slow cooking. Always keep it covered to trap moisture, and don’t rush it! Here’s how:
- Start by preheating the oven to 325°F (163°C).
- Rinse the brisket to wash away excess brine and pat it dry. This helps avoid overly salty meat.
- Ensure your roasting pan is covered tightly with foil to retain steam; this is crucial for tenderness.
- Check the meat after 2.5 hours. It should be fork-tender. If not, give it more time!
Letting the corned beef rest for 10 minutes after baking gives the juices time to redistribute, making it moister when you slice it.
How to Make Oven Roasted Corned Beef and Cabbage
Ingredients You’ll Need:
For the Main Dish:
- 3 to 4 lbs corned beef brisket, with spice packet
- 1 tbsp olive oil
- 6 large carrots, peeled and trimmed
- 1 medium head green cabbage, cut into wedges
- 1 lb baby potatoes, halved
- 1 cup Brussels sprouts, halved
- 4 cloves garlic, minced
- 1 cup beef broth or water
For the Garnish and Sauce:
- 1 tbsp Dijon mustard (optional, for sauce)
- Fresh parsley, chopped (for garnish)
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious Oven Roasted Corned Beef and Cabbage takes about 15 minutes to prepare and around 3 hours to cook. Plan for a good 3 hours and 15 minutes in total—this includes time for prepping the ingredients and letting the meat rest after it cooks!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 325°F (163°C). This ensures it’s hot enough to cook everything evenly.
2. Prepare the Corned Beef:
Rinse the corned beef brisket under cold water to wash off any excess brine. Pat it dry using paper towels. Now, sprinkle the spice packet evenly over the brisket; this will add a ton of flavor!
3. Set Up the Roasting Pan:
In a large oven-safe roasting pan, place your corned beef brisket fat side up. This helps keep it moist during roasting.
4. Add Your Veggies:
Arrange the peeled carrots, halved baby potatoes, and Brussels sprouts around the brisket. Drizzle olive oil all over the veggies, and sprinkle with minced garlic, salt, and pepper to taste. These will roast beautifully along with the meat!
5. Add Liquid for Moisture:
Pour the beef broth or water into the bottom of the roasting pan. This will keep the meat moist and full of flavor while it roasts.
6. Cover and Roast:
Cover the whole roasting pan tightly with aluminum foil. Roast in the preheated oven for about 2.5 to 3 hours, or until the meat becomes tender. The longer, the better for tenderness!
7. Add the Cabbage:
When there’s about 45 minutes left, carefully remove the foil and add the cabbage wedges around the meat and veggies. Re-cover and let it roast until your cabbage is nice and tender.
8. Brown Everything Up:
After 2.5 to 3 hours, take off the foil again and let it roast for an additional 10-15 minutes. This browns the edges of the meat and vegetables, making them even tastier!
9. Rest the Corned Beef:
Once your meat is done, remove it from the oven and let the corned beef rest for about 10 minutes before slicing. This step is crucial; it allows the juices to redistribute so the meat stays juicy!
10. Serve It Up:
Slice the corned beef against the grain into thick slices for easy serving. Arrange the sliced meat and roasted veggies on a serving platter. Sprinkle with chopped fresh parsley for a fresh touch!
11. Optional Sauce:
If you’d like a little extra flavor, whisk some Dijon mustard with a bit of the pan drippings or broth and serve it alongside for dipping.
Enjoy your hearty Oven Roasted Corned Beef and Cabbage! This dish is perfect for special occasions or a comforting family meal.
Can I Use a Different Cut of Meat?
Yes, you can use a different cut, but make sure to adjust the cooking time accordingly. Cuts like brisket or round can work, but they may not have the same flavor without the brine of corned beef.
What Should I Do If I Don’t Have Beef Broth?
No worries! You can use water instead; it will still keep the meat moist. For added flavor, try using vegetable broth or even beer for a unique twist!
Can I Prepare This Recipe in a Slow Cooker?
Absolutely! You can cook the corned beef on low for 8-10 hours or on high for about 4-5 hours. Add the vegetables halfway through cooking to prevent them from becoming too mushy.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in the microwave or on the stove, adding a splash of beef broth if needed to keep it moist.
