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!
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
Instructions
Step 1: Prepare the Corned Beef Brisket
- Preheat oven to 300°F (150°C).
- Rinse corned beef brisket under cold water to remove excess brine.
- Pat dry and place in a large roasting pan or Dutch oven.
Step 2: Season & Bake
- Pour beef broth (or Guinness beer) around the brisket to keep it moist.
- Sprinkle the spice packet (or pickling spices, black pepper, and bay leaves) over the meat.
- Cover tightly with foil and bake for 3 hours.
Step 3: Add Vegetables
- After 3 hours, add potatoes and carrots around the brisket.
- Cover again and bake for an additional 1 hour.
Step 4: Roast the Cabbage Separately
- Toss cabbage wedges with olive oil, salt, and pepper.
- Spread on a baking sheet and roast at 400°F (200°C) for 25 minutes until golden brown.
Step 5: Glaze & Final Roasting
- In a small bowl, mix mustard, brown sugar, bourbon, and garlic to create the glaze.
- In the last 30 minutes of baking, remove foil and brush the corned beef generously with the glaze.
- Increase oven temperature to 375°F (190°C) and roast uncovered until the glaze caramelizes.
- 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