Baked Corned Beef and Cabbage

Why Baked Corned Beef and Cabbage?

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.

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.

Baked Corned Beef and Cabbage
Baked Corned Beef and Cabbage

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.

And 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.

If You Ever Get the Chance . . .

Several years ago, I took a wonderful tour with Grand Circle Travel through Ireland. We started in Galway, on the northwest coast, followed it down to the Cliffs of Moher, around the Dingle Peninsula, through Killarney and Blarney Castle, then to Cork and Glendalough, and finally to Dublin.

Ireland is known for its green, of course, but nothing prepared me for the reality of it. Photos just don’t do it justice. And having grown up in rather arid portions of the United States, I’d never seen such lushness. Every square inch is growing something, and the hills go on for miles and miles. It’s easy to see how the Irish immigrants to the US pined so for their homeland. It was hard to leave, even for me!

The beautiful green hills of Ireland

Baked Corned Beef and Cabbage

This recipe uses the oven for a gentler braise, retaining the basic texture of the meat, while tenderizing it, too.  And throw away that seasoning packet – the authentic seasonings here will taste far better.
Prep Time30 minutes
Cook Time4 hours 30 minutes
Resting time30 minutes
Total Time5 hours
Course: Main Course
Cuisine: Irish
Keyword: Baked Corned Beef and Cabbage, Irish Recipes
Servings: 8 Servings
Author: Don Herman

Ingredients

  • 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
  • Pepper

Instructions

  • 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

Notes

When slicing cabbage for cooking, leave the core intact – otherwise it will all fall into a withery mess that’s unattractive.
You can leave the potatoes whole if they are really small.  I halve them.
Slicing “across the grain” – prior to cooking, gently pull the meat apart until you see small crevasses appear on the surface.  You want to cut across the crevasse, not with it.  

Need a Quality Baking Dish for your Baked Corned Beef and Cabbage?

Every kitchen should have a high-quality ceramic covered baking dish. Here’s the one I use – the serving lid is super-convenient.

How to Pronounce that Famous Irish Toast:

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4 Comments

  1. I never had my corned beef and cabbage baked before. I’ve always had the mushy crock pot way as you mentioned in the beginning of your article, Lol. I learned so much reading your recipe, especially the cutting techniques. I also like to cut my potatoes in half too. Thanks for sharing, Bon Appétit!

  2. Just one word, Awesome. I love the way you made the article so simple. I’ve got to learn this asap, even though I’m a bad cook. My GF would be shocked when I offer her this by tomorrow which Is val’s day. Thanks for this. I’m so bookmarking this page.

  3. What an excellent recipe! I love Corned beef and cabbage! It is a wonderful dish.

    I think my mom made her own version of it quite regularly, and this recipe sounds like one she would have used. I really love how easy it is to make this dish. I have seen instructions that were too complicated or too pricy to really get started cooking, and this makes it so much easier!

    Thanks a bunch, this really helps!

    1. Glad to help!  It’s a great compliment to hear that I’m making “something like your mom used to make.”  Those handed-down recipes are always the best.

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