This St. Patrick’s Day staple has suffered greatly at the hands of the crock pot. Boiling the meat for hours may make it tender, but crock pot corned beef can also turn to mush. This Baked Corned Beef and Cabbage recipe uses the oven for a gentler braise, retaining the basic texture of the meat, while tenderizing it, too.
My baked corned beef and cabbage uses all natural ingredients, so throw away that seasoning packet that comes with the corned beef from the store. It’s way too bland, and many contain artificial ingredients. We can do better.
A few tips and tricks to make your corned beef a star!
Many recipes throw the vegetables into the pot together with the meat. Again, a big mistake. You’ll lose any natural flavor the veggies possessed, and most likely turn them to mush as well. This recipe cooks the vegetables in the corned beef broth, for a fresh, bright taste without reducing them to sludge at the bottom of the pot.
When you slice the cabbage, don’t chop it all into bits. Slice through the core of the head, dividing it into wedges. With the leaves attached to the core, they won’t become a withery mess at the bottom of the dish.
Don’t forget the bread! An authentic Irish corned-beef meal wouldn’t be complete without some soda bread. Check out my Traditional Irish Soda Bread Recipe here.
Baked Corned Beef and Cabbage
- 4 lbs Corned Beef Brisket preferably flat-cut, not point cut
- 4 cups Chicken Broth
- 4 cups Water
- 12 medium Carrots peeled, halved
- 2 ribs Celery sliced
- 1 med Onion thick cut or quartered
- 3 Bay Leaves
- 1 tbsp Black Peppercorns
- 1 tbsp Fresh Thyme minced
- 1 tsp Allspice Berries really critical for authentic corned beef
- 3 tbsp Butter unsalted
- 1 1/2 lbs Small Red Potatoes halved
- 1 head Cabbage (2 lbs) cut into 8 wedges, leaving core intact
- Preheat oven to 300F. Rinse off the salt from the brisket under cold running water.
- Combine beef, broth, water, celery, onion, bay leaves, peppercorns, thyme and allspice in a covered baking dish (I use my Le Creuset casserole). Bake at 300F for 4 1/2 to 5 hours, or until a fork pierces the meat easily.
- Remove the meat to a baking dish. Strain the cooking liquid through a fine mesh and skim off excess fat. Add 1 cup of liquid to meat and cover with foil, letting it rest for 30 minutes.
- Pour the remaining cooking liquid into a large pot and add the butter. Bring to a simmer over medium-high heat. Add potatoes and cook to soften – about 10 minutes. Add carrot halves and cabbage, cover and cook another 10 to 15 minutes.
- Transfer veggies to a serving dish and season with pepper to taste. Slice the beef across the grain into 1/4″ slices. Serve with vegetables
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