Oven Corned Beef & Cabbage

Prep Time
Cook Time
5h 10m
Ready In

Recipe: #40349

March 17, 2023

"This is the way my family has always made corned beef & cabbage. We don't add any liquid to the corned beef, but there is plenty of liquid from the rendered fat. The corned beef is always tender and the vegetables aren't mushy. We serve with mashed potatoes and gravy."

Original is 4-6 servings


  • Serving Size: 1 (707.9 g)
  • Calories 960.8
  • Total Fat - 64.9 g
  • Saturated Fat - 21.7 g
  • Cholesterol - 333.2 mg
  • Sodium - 3438.6 mg
  • Total Carbohydrate - 26.7 g
  • Dietary Fiber - 9.4 g
  • Sugars - 13.8 g
  • Protein - 65.7 g
  • Calcium - 160.6 mg
  • Iron - 8.5 mg
  • Vitamin C - 88.1 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Pre-heat oven to 450°F.

Step 2

Rinse corned beef, then pat dry with paper towels. Place into a roaster, fat side up. Sprinkle with seasoning packet, if using (we do not use the seasoning packet).

Step 3

Cook, uncovered, for 20-25 minutes.

Step 4

Lower heat to 300°F, cover corned beef tightly with foil, and cook for 3.5-4 hours.

Step 5

Add onions and carrots to the roaster, on the sides of the corned beef, then stir to coat the vegetables in the liquid. Re-cover with foil and cook another 45 minutes to an hour (or until carrots are almost done).

Step 6

Add the cabbage wedges to the roaster; spoon some of the liquid over the cabbage, season with pepper to taste (we don't add any additional salt, but you can if you want). Re-cover with aluminum foil and cook another half hour to 45 minutes, or until the cabbage is to your desired tenderness. (We like our cabbage with a little bite, so we check it at half and hour and are usually satisfied).

Step 7

Slice corned beef on the bias and serve over the vegetables.


No special items needed.

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