Corned Beef and Cabbage
THE BEST corned beef dinner with cabbage, potatoes and carrots, all roasted to perfection! Best served with mustard.
Say hello to the must-have dinner this St. Patrick’s Day. A complete corned beef dinner made completely in your oven from start to finish.
The key thing here though is to soak your corned beef for at least 2 hours prior to cooking to help draw out the salt during the curing process. It truly makes all the difference.
While your corned beef cooks for about 3 1/2-4 hours (not to worry, most of this time is completely hands off), you can roast your side goodies (cabbage, potatoes and carrots) during the last 35 minutes of cooking time.
When ready to serve, go ahead and spoon some of the warm pan drippings right onto your corned beef. You won’t regret it at all.
Corned Beef and Cabbage
Ingredients
- 1 4 1/2 pound center-cut corned beef brisket, excess fat trimmed
- 3 tablespoons whole grain mustard
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- Kosher salt and freshly ground black pepper, to taste
- 1 medium sweet onion, sliced
- 1 head cabbage, cut into 2-inch wedges
- 3 tablespoons olive oil, divided
- 2 pounds medium red potatoes, quartered
- 3 large carrots, cut into 3-inch pieces
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Place corned beef in a large bowl and cover with cold water; let stand 1-2 hours. Rinse with cold water and thoroughly pat dry.
- Preheat oven to 325 degrees F. Line a 9x13 baking dish with foil.
- MUSTARD MIXTURE: In a small bowl, combine mustard, allspice, cloves and 1 teaspoon pepper.
- Place corned beef onto the prepared baking dish. Spread MUSTARD MIXTURE evenly over one side of the corned beef; top with onions. Fold up all 4 sides of the foil over the corned beef, covering completely and sealing the packet closed.
- Place into oven and bake until tender, about 3 1/2-4 hours; let stand covered.
- Increase oven temperature to 425 degrees F. Line two baking sheets with parchment paper.
- Brush cabbage with 1 tablespoon olive oil. Place in a single layer onto the prepared baking sheet; season with salt and pepper, to taste.
- Place potatoes and carrots in a single layer onto the second prepared baking sheet. Add remaining 2 tablespoons olive oil; gently toss to combine. Season with salt and pepper, to taste.
- Place sheet pans into oven, on separate racks, and bake until cabbage is lightly charred and potatoes and carrots are tender, about 30-35 minutes, rotating pans and stirring halfway through baking.
- Thinly slice corned beef against the grain and serve with onions, cabbage, potatoes and carrots, garnished with parsley, if desired.
Did you make this recipe?
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Made this for Saint Patrick’s Day – came out perfect! My husband can’t stop talking about it! Letting it stand in water for 2 hours makes it edible! The label said 42% sodium – can you imagine NOT letting the Corned Beef soak out all the salt? The Corned Beef was tender and juicy and roasted vegetables were perfect! Making Reuben sandwiches with leftovers!
Made this just now ( not St Paddy’s Day) and it’s a lovely Sunday dinner. Good work with this recipe.
Damndelicious! Absolutely loved this-soaking to reduce the over saltiness of typical corned beef is genius. Roasting the cabbage added a wonderful dimension. Corned beef won’t be just-on-St. Patrick’s-Day in our kitchen
I made this today, never having made corned beef in my life (I’m 50+). I didn’t think I liked it and the versions I saw did not look appetizing. My husband was skeptical about the baking and the Roasted Vegetables because he loves corned beef. This was AMAZING. I soaked it for 2 hours. This was meal prep for my husband’s lunch for the week so I only got to taste a little of each ingredient. Will definitely make this again. Thank you.
I want to try this recipe, but my butcher said there are only 2 types of corned beef brisket – either Flat or Point – so, which one is the best to use?
Also, are you using Savoy cabbage or what?
Thanks –
flat is best for this, i’d say but either would work
Haven’t made this yet, but it looks wonderful. I’ve never heard of a center-cut brisket. Only the Point or the Flat. Which of these two cuts do you recommend?
So yummy. My kids even ate it. Poured drippings over the meat and the veggies and it was very tasty.
Great taste of everything
Beyond excellent – while the whole meal was fantastic, I WILL NEVER boil cabbage again. The cabbage was that good. Mine was a bit more charred on the edges than it should have been, as I cut it into 1″ chunks and used EVOO on both sides (Duh – realized later that it would drain right through to the other side, LOL). As usual, thank you for another great recipe!
The recipe was very tasty and very easy, both BIG Plusses, the corned beef was so very tasty, also wrapping the meat in foil, reduces clean up big time. Carrots and potatoes came out delicious! Good tip using juice from the beef poured on the veggies! The oven does the work which is always a plus! DOWNSIDE: cook the cabbage separately, the oven roasted cabbage was almost inedible, so tough, even though I cut the wedges, thinner than the recipe calls for. Make the meal, cook the cabage!
So delicious! Much better than slow cooker ones I’ve done in the past.
I am heading to the grocery store again today to buy another corned beef brisket. I made this for St. Patrick’s Day dinner and holy cow, it was the most Damned Delicious corned beef dinner I have EVER made. It was GONE. This time leftovers will make Corned Beef Specials, Corned Beef Hash and whatever else I can think of. Try it, you will love it. Way to go, Chunguh!!
This was amazing. Followed recipe exactly and it turned out perfectly. Loved the charred cabbage and roasted veggies. Hubby went for seconds last night and still raving about the leftovers today!
This was pretty amazing. I’ve made corned beef for years on St Patrick’s day but it’s never been his tender! And the roasted cabbage, game changer! I’ll be making this again for years to come!
I made this and my husband and son pronounced it the best corned beef they’d ever had. The charred cabbage was amazing. Great recipe!
This turned out awesome!!! It was a hit tonight! I didn’t make the mustard spread and instead used the seasoning packet and it was still great with this technique. Everyone was happy!
Excellent preparation and very easy to prepare. Roasted vegetables give it an extra depth and is certainly not a boiled mess. Will be making this more often.
This was perfect! Such a different flavor than the traditional crock pot recipe I always use. We liked this better! Oh, I cheated and used the packet of spices that came with the corned beef. Mixed it with the mustard and followed all the other directions exactly. So easy too!
This was very easy and very tasty! A different take on corned beef and cabbage!
Making this tomorrow but can I soak it the night before?
I won’t have enough time for soaking and baking same day.
I’m assuming yes but I don’t want it to be dry.
We just tried this tonight, and let me tell you…. This is THE only way we’ll ever make corned beef and cabbage again!! So delicious and tender! Thank you so much for the recipe!!