Corned Beef and Cabbage
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THE BEST corned beef dinner with cabbage, potatoes and carrots, all roasted to perfection! Best served with mustard.
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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. And the leftovers? Well, if you’re lucky enough to have any left, the leftovers make for a lovely corned beef hash tomorrow morning.
reasons to make corned beef cabbage
- St. Patrick’s Day favorite. While corned beef is not traditionally eaten on St. Patricks’ Day in Ireland, corned beef and cabbage is synonymous with St. Patrick’s Day here in the United States. Irish immigrants in the U.S. would opt for readily available and affordable corned beef brisket (in place of traditional bacon), serving alongside cabbage, another economical and accessible vegetable, thus becoming the Irish-American association with the holiday.
- Makes for great leftovers. Leftover corned beef makes for great reuben sandwiches and corned beef hash (along with so many other dishes).
- Corned beef is very freezer-friendly. Cooked corned beef freezes very well, and can keep in the freezer for up to 3 months!
CORNED BEEF VS. PASTRAMI
What is corned beef?
Corned beef is beef brisket, an inexpensive cut of meat, cured in a salt brine with pickling spices (peppercorns, bay leaf, mustard seeds and coriander seeds) for about 1 week, a process that was used to preserve and tenderize meat before refrigeration.
What is the difference between corned beef and pastrami?
Corned beef and pastrami are both brined cuts of beef, but corned beef is made from leaner flat brisket and is typically boiled after brining whereas pastrami is made from a fattier cut, point brisket, and is smoked and steamed.
tips and tricks for success
- Soak the corned beef. The key thing here is to soak the 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.
- Roast the sides while the corned beef cooks. 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.
- Let your meat rest. Let your corned beef rest for at least 10 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
- Slice across the grain. Corned beef is best when sliced across the grain, perpendicular to the direction of the fibers. This shortens the muscle fibers making the meat more tender. When slicing with the grain, the meat will be chewy.
- Make it in the IP. Need a shorter cook time? Try making corned beef and cabbage in the Instant Pot (pressure cooker) instead.
- Repurpose leftovers. The leftovers make for great reuben dips, corned beef sandwiches, and corned beef hash for breakfast (or dinner).
- Reheat in the oven. Leftover corned beef can be rubbery when reheated. For best results with leftovers, reheat in the oven at 325°F, covered in aluminum foil until warmed through, reaching an internal temperature of 165°F.
more favorited St. Patrick’s Day Recipes
Corned Beef and Cabbage: Frequently Asked Questions
Yes, we have a recipe for that here!
Leftovers can be stored in an airtight container in the fridge for 3 days.
Yes! Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Thaw overnight in the fridge, reheating at 325°F, covered in aluminum foil, until it reaches an internal temperature of 165°F.
Corned beef leftovers is the gift that keeps on giving. Repurpose the leftovers for reuben sandwiches, nachos, egg rolls, pizzas, quesadillas, mac and cheese, and of course corned beef hash (our favorite!).
Corned Beef and Cabbage
Ingredients
- 4 ½ 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 9 x 13 baking dish with foil.
- 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; season with salt and pepper, to taste. Gently toss to combine.
- 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.
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This recipe is genius! tender like brisket done right
Made this last night for dinner. It was excellent! Husband LOVED it!!! I made it exactly as written. It was damn delicious………….
Sue
Great recipe!
I placed the sliced onions around the meat and drizzled a small amount of olive oil on each one before tightly sealing and tossing into the oven.
They are not kidding with this recipe…
It is flat out fabulous
Add a little Irish Soda Bread and you are heaven!
So tender it cut like butter. Hubby very happy.
I have an 11.5# brisket that I am ‘brining’ for corned beef. I would love to prepare using your method. Please let me know if it is best to simply cut in half and wrap to sections separately and cook as shown OR advise what the cook time would be if I kept at full size. Thank you – your recipes are the best!!
Classic and delicious! A hearty meal that’s always a favorite.
My birthday is on St Patrick’s day and I’ve had many soggy cabbage and corn beef dinners!! I’ve been roasting everything for past several years. My family prefers the dinner this way as do I. My sister prefers boiled method-she can have it!! I’m trying the corn beef in this recipe this year. I make a vinegary mustard sauce sweetened with a bit of brown sugar to spread on corn beef.
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!