Description
Oven Baked Corned Beef and Cabbage is a hearty one-pan dinner made with tender corned beef brisket, cabbage, potatoes, carrots, onion, garlic, and a sweet tangy mustard glaze.
Ingredients
For the brisket rub:
4 tbsp mustard
4 tbsp brown sugar
1/2 tsp black pepper
For the roast and vegetables:
4 lb corned beef brisket
1 cabbage (cut into 2-inch thick wedges)
1 onion
2 lb carrots (cut into 3-inch chunks)
1.5 lb potatoes (cut into 2-inch pieces)
12 garlic cloves
4 cups water
1 bay leaf
Instructions
1. Preheat the oven to 325°F and prepare all vegetables by cutting the cabbage into 2-inch wedges, carrots into 3-inch chunks, potatoes into 2-inch pieces, peeling the garlic cloves, and halving the onion.
2. In a small bowl, combine the mustard, brown sugar, and black pepper to make the glaze.
3. Place the corned beef brisket in a large roasting pan and rub the mustard mixture evenly over all sides of the meat.
4. Pour 4 cups of water into the roasting pan around the meat and add the bay leaf and halved onion.
5. Cover the pan tightly with aluminum foil and braise in the oven for 2 hours.
6. Remove the pan from the oven and arrange the cabbage, carrots, potatoes, and garlic around the corned beef.
7. Spoon the pan juices over the vegetables.
8. Increase the oven temperature to 350°F, cover again, and bake for 30 minutes.
9. Remove the foil and bake uncovered for another 30 to 45 minutes.
10. Let the meat rest for 5 minutes, then slice the corned beef against the grain into 1/4-inch thick slices.
11. Arrange the sliced meat with the vegetables and pour the pan juices over everything before serving.
Notes
If using a 3 lb corned beef brisket, reduce the cooking time by about 30 minutes.
Use enough liquid in the pan so the brisket stays moist during baking.
Cut vegetables into large chunks so they do not become mushy.
Store leftovers in the refrigerator for up to 4 days or freeze the corned beef for up to 3 months.