Corn Beef Cabbage Burgers Cooked in the Oven

Corned Beefiness and Cabbage in the Oven – You won't believe how piece of cake it is to make this perfectly tender and flavorful recipe! Our traditional oven-baked cabbage and corned beef recipe cooks low and slow for the most mouthwatering, totally foolproof one-pot dish.

The Best, Easiest Oven Baked Corned Beef and Cabbage Recipe

Corned Beef and Cabbage is a classic dish to make for Saint Patrick's Day, Easter, Passover, or any leap commemoration. (It'southward as well cracking for Christmas and New Twelvemonth'due south as well!) It features tender, salty, succulent corned beef slow-roasted with bawdy winter cabbage for a hearty and comforting dish.

Nosotros've tried many versions over the years, and have developed a wonderfully piece of cake, nearly foolproof oven-roasted Corned Beef and Cabbage recipe that the whole family volition dearest. To me, this is the simplest and most flavorful way to arrive. This is a complete ane-pot meal with potatoes and carrots in the mix, and is ideal to relish between seasons or anytime you've got a craving for a spice-full meat and potatoes repast!

What Ingredients You Will Need

You just need a scattering of simple, fresh ingredients and a few pantry staples to make the all-time Corned Beef and Cabbage in the oven.

Hither is everything needed for this classic recipe:

• Corned beefiness brisket – apartment cut, with spice parcel
• Whole grain mustard – regular or spicy
• Light brown sugar – for a hint of sweetness
• Cracked black pepper – a bit of spice to balance the sweet and mustardy flavors
• Green cabbage – fresh, with no wilting
• Sweet onion – like yellow or white
• Carrots – either whole or infant carrots for easier prep
• Mini new potatoes – or other preferred modest potatoes
• Garlic – fresh, peeled and chopped

Wondering "where is the salt?" Corned Beef is and then salty on its own, the juices from the meat will flavor the vegetables as they cook. No need to add actress!

How to Make Corned Beef and Cabbage in the Oven

Prep time for making the best Corned Beef with Cabbage recipe is simply 15 minutes. And then the meat and veggies tiresome roast in the oven for a few hours, hassle-free.

Follow these easy steps to ready a tender, juicy, rustic Corned Beef and Cabbage dinner for your next family gathering:

Outset, preheat the oven to 325 degrees F and ready out a large roasting pan. Briefly rinse the corned beef brisket under common cold water, and and so pat dry out. Place it in the roasting pan with the fatty side up.

In a small basin, mix together the whole grain mustard, brown sugar, and black pepper. Rub the mixture over the top of the brisket to evenly glaze.

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Then sprinkle the seasoning packet in the base of operations of the roasting pan, around the beefiness.

Pour four cups of water into the pan, beingness conscientious not to wash the mustard mixture off of the brisket.

Cover the peak of the pan tightly with foil. Broil in the preheated oven for 2 hours.

When the corned beef is almost done, set up the vegetables: Cutting the cabbage in one-half and remove the core, and so cut each half into 4 wedges. Skin the onion and cut it into wedges. Trim and peel the carrots, and then cutting them into 2-three inch segments.

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When the corned beef comes out of the oven, increase the temperature to 350 degrees F. Place the garlic cloves in the juices left on the pan. And then arrange the cabbage, onion, carrots, and potatoes around the brisket.

Spoon some of the pan juices over the vegetables. And so place the corned beefiness back in the oven and bake for 30 minutes, uncovered. Spoon more broth over the veggies and bake for another thirty minutes, or until the largest carrots and potatoes are fork-tender.

Become the Complete (Printable) Oven Baked Corned Beef and Cabbage Recipe Below. Enjoy!

Oftentimes Asked Questions

How Do I Slice and Serve This Recipe?

When the roast is washed, remove the pan from the oven and let sit for a few minutes. Transfer the beef to a cutting board, and use a serrated knife to piece the brisket into thin strips. Then arrange the corned beef and vegetables on a platter and serve warm.

Serve with a side of extra mustard or creamy horseradish sauce.

What Are The Storage Suggestions?

Leftover Corned Beef and Cabbage are delicious! Keep cooled leftovers in an airtight container in the refrigerator for 3-iv days.

Use slices of leftover corned beef to brand sandwiches loaded with sauerkraut and more mustard. They are fabulous to savor for lunch with a hot bowl of Irish Creamy Cauliflower Soup!

Why Was My Roasted Corned Beef Recipe So Salty?

Corned beef is VERY salty. That'south why you lot don't add together salt anywhere in the recipe. The table salt from the beefiness flavors all the vegetables. Retrieve to rinse the corned beef before blistering to remove excess common salt.

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• Instant Pot Mushroom Risotto Recipe
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• Craven Bog (Rice Pilaf Recipe)
• 1 Pot Spaghetti Carbonara Recipe
• Instant Pot Italian Chicken Orzo Recipe
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• Best Chicken Noodle Soup Recipe
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Easy Baked Corned Beefiness and Cabbage in the Oven

You won't believe how like shooting fish in a barrel information technology is to make perfectly tender, flavorful baked Corned Beef and Cabbage in the oven with this foolproof recipe!

Servings: eight servings

• three ½ – 4 pounds corned beefiness brisket with spice packet flatcut
• 3 tablespoons whole grain mustard regular or spicy
• 3 tablespoons light dark-brown sugar
• ½ teaspoon cracked black pepper
• 1 light-green cabbage
• 1 sweet onion
• ii pounds carrots
• 1 ½ pounds mini new potatoes
• 8-10 cloves garlic peeled

• Preheat the oven to 325 degrees F. Set out a big roasting pan. Rinse the corned beef brisket in common cold water, then pat dry. Place it in the roasting pan.

• In a small bowl, mix the whole grain mustard, brown saccharide, and black pepper. Rub the mixture over the top of the brisket. (The fatty side.)

• Sprinkle the seasoning bundle in the base of the roasting pan. Pour iv cups of water into the pan, being careful non to wash the mustard off the brisket. Then cover the pinnacle of the pan tightly with foil. Bakes for 2 hours.

• Meanwhile, cut the cabbage in half and remove the core. Cut each one-half into 4 wedges. Pare the onion and cut into wedges. Trim and pare the carrots. Then cutting them into two-3 inch segments.

• When the corned beef comes out of the oven, adjust the temperature to 350 degrees F. Place the garlic cloves in the roasting pan juices. So arrange the cabbage, onion, carrots, and potatoes around the brisket.

• Spoon some of the pan juices over the vegetables. Then place back in the oven and broil for thirty minutes, uncovered. And so spoon more broth over the veggies and bake for some other 30 minutes, or until the largest carrots and potatoes are fork-tender.

• Use a serrated knife to slice the corned beef brisket into sparse strips. And then arrange the corned beef and vegetables on a platter and serve warm.

Serve with a side of extra mustard or creamy horseradish sauce.

Leftover Corned Beef and Cabbage is delicious! Keep cooled leftovers in an closed container in the fridge for 3-iv days.

Serving: 1.5 cup , Calories: 572 kcal , Carbohydrates: 41 m , Protein: 34 g , Fat: 30 g , Saturated Fat: 10 1000 , Trans Fat: i grand , Cholesterol: 107 mg , Sodium: 2588 mg , Potassium: 1580 mg , Fiber: 9 yard , Carbohydrate: xvi g , Vitamin A: 19063 IU , Vitamin C: 122 mg , Calcium: 128 mg , Fe: five mg

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