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. 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!

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.

corned beef vs. 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.

Corned Beef and Cabbage

Yield: 8 servings

Prep: 30 minutes minutes

Cook: 6 hours hours

Total: 6 hours hours 30 minutes minutes

THE BEST corned beef dinner with cabbage, potatoes and carrots, all roasted to perfection! Best served with mustard.

5 stars (21 ratings)

Print Recipe Pin Recipe Leave a Review

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

Get Recipe Ingredients

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.

Did you make this recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious!

Pin Recipe Share on Facebook Share by Email