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.
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Easy and the best tasting Corned Beef ever.
This sounds great! My brisket is about half the size called for, how would you adjust cooking time for 2.5 lbs? Thanks! Cant wait to try it this way!
Did you get a response regarding the time.
My corned beef is slightly over 3lbs.
I’m thinking 3hrs max?
Don’t want it dry but don’t want it tough
What is the difference between soaking or not soaking the meat? Flavor, texture?
It takes the salt out. It’s loaded with salt.
She mentioned the importance of soaking it draws the salt out during the curing process before cooking it.
We always boil our corned beef and cabbage, so my husband was hesitant to change. I said let’s give it a try. We’ll all I can say is “perfection”!! He said best corned beef dinner he ever had! I will never this meal boil again! Thank you for a great recipe!!
I will give a try some day next week. I have never seen a recipe like this in my 84 years of life as I have always had a dinner like this boiled on top of stove. I look forward to giving this a try as I like and enjoy many of your recipes. I will send you a report next week as to how this worked out for me. Thank you forthe recipe. I’ looking forward for a new way of cooking it.
Larry
Is the corn beef brisket you’re suggesting the grocery store sort that is in a bag and includes a small bag of pickling spices?
Good question. I assume you use it.
I’m pretty sure you don’t use the spice packet. You’re adding allspice and cloves. No reason to use the packet also.
My question wasn’t whether or not to use the bag of spices that comes with a corne beaf; I realize you don’t if the brisket intended for this recipe is the sort that comes with a bag of spices. Myy question is, is the brisket for this recipe the sort that comes in a bag with a package of spices, or is the brisket propose simly a brisket cut of meat. Ned
No rating yet, making today. But to answer Ned, I would not use the little packet of spices. The recipe already call for spices. When making corned beef in the past….if no packet was enclosed I added spices and when a packet was enclosed, no additional spices.
Ha, so I answered the wrong question! 🙁 It’s the sort of brisket that usually comes with the little packet of spices. Sorry Ned, hope this helps:)
That’s a good question. But my guess is, yes it’s the corned beef in sealed packages with the season packet included. I’ve actually never seen corned beef in the stores any other way. I could be wrong about that. But I’m discarding the season packet and going with DD’s seasoning. I’m sure it will be better.
So I was very confused, and purchased a corned beef, from the butcher.that is not in a package with seasonings. Do I still need to soak it?