Baked Corned Beef Recipe

Corned beef and cabbage is a classic dish, especially associated with St. Patrick’s Day in the United States. While its roots trace back to Irish and Jewish cuisine, it has become an Irish-American favorite over the years. Traditionally, corned beef is boiled, but baking it in the oven creates a richer flavor and a beautifully caramelized crust.

This oven-baked corned beef brisket recipe takes salt-cured corned beef brisket, seasons it with aromatic spices, and slow-roasts it in the oven with beef broth, brown sugar glaze, and vegetables. The result? A tender, juicy brisket with a slightly crispy edge, complemented by roasted cabbage and hearty potatoes.

Whether you’re making this for a holiday dinner or simply want a comforting meal, this method ensures a delicious, hassle-free cooking experience. Plus, the leftovers make incredible Reuben sandwiches, corned beef hash, and sliders! Check out our guide to canned corned beef recipes for more ways to enjoy corned beef.

Why You’ll Love This Corned Beef and Cabbage Recipe

• Classic flavors – The salt-cured brisket, warm spices, and roasted vegetables make a perfect balance of savory, slightly sweet, and tangy flavors.
• Mess-free preparation – Baking corned beef eliminates the need for constant monitoring compared to boiling.
• Perfect for meal prep – Enjoy the leftovers in sandwiches, hash, or sliders.
• Tender and juicy – The low-and-slow baking method results in fall-apart tenderness.
• Customizable glaze options – Try a bourbon glaze, honey-mustard glaze, or a Guinness-infused sauce.

Ingredients for Oven-Baked Corned Beef & Vegetables

For the Corned Beef Brisket & Vegetables:

• 1 (3-4 lb) corned beef brisket (with spice packet)
• 4 cups beef broth (or Guinness beer for richer flavor)
• 1 tablespoon pickling spices (if not included with brisket)
• 3 large carrots (peeled and chopped)
• 1 ½ lbs baby potatoes (red or gold, halved)
• 1 small head cabbage (cut into wedges)
• 4 cloves garlic (smashed)
• 2 bay leaves
• 1 teaspoon black peppercorns

For the Glaze (Optional but Recommended):

• ¼ cup Dijon mustard (or whole-grain mustard)
• ¼ cup brown sugar (or honey)
• 2 tablespoons bourbon (or apple cider vinegar for non-alcoholic option)
• 1 teaspoon minced garlic

Step-by-Step Instructions

1: Prepping the Corned Beef Brisket

1. Rinse the corned beef brisket under cold water to remove excess brine. This helps prevent the dish from being too salty.
2. Pat dry and place the brisket in a large roasting pan or Dutch oven.

2: Seasoning & Baking Corned Beef

1. Pour beef broth (or Guinness beer) around the brisket, ensuring it stays moist.
2. Sprinkle the spice packet (or pickling spices, black pepper, and bay leaves) over the meat.
3. Cover tightly with foil and bake at 300°F (150°C) for 3 hours.

3: Adding Vegetables to Baked Corned Beef

1. After 3 hours, add potatoes and carrots around the brisket.
2. Cover again and bake for an additional hour.

4: Roasting the Cabbage for Corned Beef and Cabbage

1. Toss cabbage wedges with olive oil, salt, and pepper.
2. Spread on a baking sheet and roast at 400°F for 25-30 minutes, until golden brown.

5: Glazing & Final Roasting of Corned Beef

1. In a small bowl, mix mustard, brown sugar, bourbon, and minced garlic to create the glaze.
2. In the last 30 minutes of baking, remove the foil and brush the corned beef generously with the glaze.
3. Increase oven temperature to 375°F and roast uncovered until the glaze caramelizes.
4. Remove from oven, let rest for 10 minutes, then slice against the grain for the best texture.

Tips

• Point Cut vs. Flat Cut – The point cut is juicier due to its higher fat content, while the flat cut is leaner and better for slicing.
• Alternative Cooking Methods: Try using a Dutch oven, slow cooker, or Instant Pot.
• Glaze Variations: Swap the bourbon glaze for a honey-mustard glaze or a maple syrup glaze.
• Beer Alternative: Use beef broth instead of Guinness for an alcohol-free version.
• Should You Rinse Corned Beef? – Rinsing helps remove excess salt, but skipping this step gives a stronger briny flavor.

Serving Suggestions

• Classic pairings: Serve with rye bread, horseradish sauce, or Dijon mustard.
• Creative leftovers: Make Reuben sandwiches, corned beef sliders, or corned beef hash.
• Side dish ideas: Serve with coleslaw, roasted Brussels sprouts, or mashed potatoes. For another flavorful dish, check out this irresistible black pepper chicken recipe.

Storage & Leftover Ideas for Baked Corned Beef Recipe

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Slice and freeze for up to 3 months.
• Reheating Tips: Warm in the oven at 300°F, wrapped in foil, for 15 minutes.

FAQs about Baked Corned Beef Recipe

Baked Corned Beef Recipe

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• Author: Jake
• Total Time: 4 hours 45 minutes
• Yield: 7 servings
• Diet: Vegetarian

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Description

This oven-baked corned beef and cabbage recipe delivers tender, juicy meat with a richly caramelized glaze. Slow-roasted with beef broth, warm spices, and hearty vegetables, this dish is perfect for St. Patrick’s Day or a comforting meal anytime. Plus, the leftovers make delicious Reuben sandwiches, corned beef hash, or sliders!

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Ingredients

For the Corned Beef Brisket & Vegetables:

• 1 (3-4 lb) corned beef brisket (with spice packet)
• 4 cups beef broth (or Guinness beer for a deeper flavor)
• 1 tbsp pickling spices (if not included with brisket)
• 3 large carrots, peeled and chopped
• 1 ½ lbs baby potatoes (red or gold, halved)
• 1 small head cabbage, cut into wedges
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 tsp black peppercorns

For the Glaze (Optional but Highly Recommended):

• ¼ cup Dijon mustard (or whole-grain mustard)
• ¼ cup brown sugar (or honey)
• 2 tbsp bourbon (or apple cider vinegar for a non-alcoholic option)
• 1 tsp minced garlic

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Instructions

Step 1: Prepare the Corned Beef Brisket

1. Preheat oven to 300°F (150°C).
2. Rinse corned beef brisket under cold water to remove excess brine.
3. Pat dry and place in a large roasting pan or Dutch oven.

Step 2: Season & Bake

1. Pour beef broth (or Guinness beer) around the brisket to keep it moist.
2. Sprinkle the spice packet (or pickling spices, black pepper, and bay leaves) over the meat.
3. Cover tightly with foil and bake for 3 hours.

Step 3: Add Vegetables

1. After 3 hours, add potatoes and carrots around the brisket.
2. Cover again and bake for an additional 1 hour.

Step 4: Roast the Cabbage Separately

1. Toss cabbage wedges with olive oil, salt, and pepper.
2. Spread on a baking sheet and roast at 400°F (200°C) for 25 minutes until golden brown.

Step 5: Glaze & Final Roasting

1. In a small bowl, mix mustard, brown sugar, bourbon, and garlic to create the glaze.
2. In the last 30 minutes of baking, remove foil and brush the corned beef generously with the glaze.
3. Increase oven temperature to 375°F (190°C) and roast uncovered until the glaze caramelizes.
4. Remove from oven, let rest for 10 minutes, then slice against the grain for maximum tenderness.

Notes

• Flat Cut vs. Point Cut: Flat cut is leaner and better for slicing, while point cut is juicier with more marbling.
• Don’t Skip the Rinse: Washing the brisket helps control the saltiness.
• Use a Meat Thermometer: The brisket is done when it reaches 195-205°F (90-96°C) and is fork-tender.
• Customize the Glaze: Swap bourbon for honey-mustard, maple syrup, or Guinness glaze.
• Beer-Free Option: Use beef broth instead of Guinness for an alcohol-free version.

• Prep Time: 15 minutes
• Cook Time: 4 hours 30 minutes
• Category: lunch
• Method: Oven-Baked
• Cuisine: Irish-American

Keywords: Baked corned beef