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Oven Baked Corned Beef and Cabbage

A cozy, savory dish perfect for St. Patrick's Day or any chilly night, featuring tender corned beef paired with flavorful vegetables.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Irish
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lbs corned beef brisket Boar’s Head brand is recommended for flavor.
  • 1 medium head cabbage, cut into wedges Cabbage is a key ingredient, though kids may be picky.
  • 4-5 medium potatoes, quartered Yukon Gold potatoes give the best flavor.
  • 4-5 medium carrots, cut into chunks Great for flavor and texture.
  • 2 cups beef broth Homemade is preferred, but store-bought is fine.
  • 1 tablespoon caraway seeds Adds a unique flavor to the dish.
  • to taste salt and pepper Sea salt is a fancy option, regular is fine too.

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C).
  2. Place the corned beef brisket in a large roasting pan and sprinkle with caraway seeds, salt, and pepper.
  3. Arrange the potatoes, carrots, and cabbage around the meat.
  4. Pour the beef broth into the pan.
  5. Cover the pan tightly with aluminum foil.
Cooking
  1. Bake in the oven for about 3-4 hours, or until the meat is tender.
  2. Remove from the oven and let rest for a few minutes before slicing.
  3. Serve hot with the vegetables.

Notes

This dish is forgiving; if overcooked, it will still taste great. The burnt ends of the brisket are especially delicious. Consider using a pressure cooker for faster cooking.