This dish features tender, juicy corned beef paired with soft cabbage. Oven roasting gives it a wonderful flavor that will warm your heart and kitchen!
Honestly, it’s like a hug on a plate. I can’t help but smile when I serve this comforting meal—it’s perfect for family gatherings or cozy nights in!
When I make this, I love to serve it with some mustard or horseradish on the side. Adding that extra zing just makes the flavors pop! You’ll want to save some for leftovers, trust me!
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star of the dish! A 3 to 4-pound brisket is ideal. If you cannot find corned beef, look for brisket and use salt and spices to cure it yourself, or try a pork shoulder for a different but tasty version.
Olive Oil: This adds richness to the vegetables and helps them roast nicely. If you want to switch it up, feel free to use canola or avocado oil, which also has a high smoke point.
Garlic: Freshly minced garlic gives a great flavor kick. If you’re in a pinch, garlic powder can work as a substitute—about 1 teaspoon for every clove.
Vegetables: Baby potatoes and carrots are classic, but you can be creative! Swap the potatoes for sweet potatoes, or add parsnips for an interesting twist. Fresh herbs like thyme or rosemary can also enhance the flavor.
Beef Broth: This keeps the beef moist and flavorful. If you’re out, chicken broth or vegetable broth can be decent alternatives. For a lighter dish, you can even just use water!
How Do You Get Tender, Flavorful Corned Beef?
The key to achieving tender corned beef is low and slow roasting. The process helps break down tough fibers in the meat. Make sure you cover the pan tightly to trap steam as it cooks. Here’s how to make it perfect:
- Preheat your oven to 325°F (160°C).
- Remove excess brine from the corned beef by rinsing it under cold water. This helps control saltiness.
- After seasoning, place it in a roasting pan with beef broth, ensuring moist cooking conditions.
- Cover tightly with foil to lock in moisture and prevent drying out.
- Check for tenderness around the 2½ hour mark; if needed, continue roasting.
- For the last 20 minutes, uncover the beef to achieve a nice roasted top.
Resting the meat for about 10 minutes before slicing allows juices to redistribute, making it more flavorful and juicy!
Oven Roasted Corned Beef and Cabbage
Ingredients You’ll Need:
For the Main Dish:
- 3 to 4 pounds corned beef brisket (with spice packet)
- 1 tablespoon olive oil
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 1 tablespoon mustard seeds (optional, if not included in spice packet)
For the Vegetables:
- 1 ½ pounds small baby potatoes, halved or whole if small
- 4 large carrots, peeled and trimmed
- 1 large onion, quartered
- 1 small head cabbage, cut into wedges
For Serving:
- Fresh parsley or chives, chopped (for garnish)
- 1 cup beef broth or water
- Optional: 1 lemon, sliced (for extra flavor)
How Much Time Will You Need?
This delicious oven roasted corned beef and cabbage takes about 15 minutes to prepare and 2 ½ to 3 hours to roast. You’ll spend a few minutes seasoning and arranging, then let the oven do the work while you relax!
Step-by-Step Instructions:
1. Preheat Oven and Prepare the Beef:
Start by preheating your oven to 325°F (160°C). Rinse the corned beef brisket under cold water to wash away any excess brine, then pat it dry using paper towels. This helps reduce saltiness.
2. Season the Beef:
Now it’s time to add flavor! Rub the olive oil, black pepper, and minced garlic all over the brisket. If your spice packet didn’t include mustard seeds, sprinkle those on too! Ensure they coat all sides for the best taste.
3. Prepare the Roasting Pan:
Take a large roasting pan or deep ovenproof dish and place the corned beef in it. Pour beef broth around the brisket. This will keep the meat moist as it cooks, making it tender and tasty.
4. Add Vegetables:
Now, grab the veggies! Arrange the baby potatoes, carrots, onion quarters, and cabbage wedges around the brisket in the pan. Drizzle them lightly with a bit more olive oil, and season with salt and pepper for added flavor.
5. Roast Covered:
Cover the pan tightly using aluminum foil or a lid. Place it in the oven and roast for about 2 ½ to 3 hours. You’re looking for the beef to be tender and the vegetables to be perfectly cooked.
6. Uncover and Brown:
For the last 20 minutes of roasting, remove the cover. This will help the top of your corned beef and the cabbage to get a lovely, brown, and crispy finish.
7. Rest and Slice:
Once your cooking time is up, carefully take the pan out of the oven. Let the corned beef rest for about 10 minutes before slicing it thinly against the grain for the most tender bites.
8. Serve:
Transfer the sliced corned beef to a serving platter, and arrange the roasted cabbage, potatoes, carrots, and onions around it. For a lovely touch, garnish with chopped fresh parsley or chives.
9. Optional:
If you’re feeling adventurous, add a few slices of lemon on the side for a fresh, zesty kick to your dish!
Enjoy your hearty, savory oven-roasted corned beef and cabbage with tender roasted vegetables! It’s a classic dish perfect for any gathering or family dinner.
Can I Use a Different Cut of Meat?
Absolutely! While corned beef brisket is traditional, you can use a chuck roast or a pork shoulder if that’s what you have on hand. Just keep in mind that cooking times may vary depending on the meat’s thickness and type.
What Should I Do if There’s Too Much Salt?
If you find the corned beef too salty, you can soak it in cold water for about 1-2 hours before cooking. Change the water a couple of times to help draw out some of the saltiness. Also, serving it with plenty of vegetables can help balance the flavors!
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze sliced corned beef for up to 3 months. Just make sure to wrap it tightly in plastic wrap or foil before placing it in a freezer bag.
Can I Make This Recipe in a Slow Cooker?
Yes, you can. Simply place the seasoned corned beef and vegetables in the slow cooker, add the beef broth, and cook on low for 8-10 hours or on high for 4-6 hours until everything is tender. Just remember to brown the meat afterward in the oven for that classic roasted finish!
