corned beef and cabbage recipe oven

The Best corned beef and cabbage recipe oven

Classic Oven-Baked Corned Beef and Cabbage

4.8 from 752 votes

A comforting, one-pan dish featuring tender corned beef braised with cabbage until rich and flavorful. Perfect for a cozy meal.

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Prep Time20 mins

Cook Time1 hour 15 mins

Resting Time0 mins

Total Time1 hour 35 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Corned Beef

• 1 (3 lb) package corned beef brisket
• 2 tbsp olive oil
• 1 large onion, sliced
• 2 carrots, sliced
• 2 celery stalks, sliced

For the Cabbage

• 1 large head green cabbage, thinly sliced
• 1 cup water
• 1 tbsp apple cider vinegar

For the Braising Sauce

• 1 cup beef broth
• 1 cup whole milk
• 1 tbsp Worcestershire sauce
• 1 tsp black pepper
• 1 tsp dried thyme

👨‍🍳Directions

1. 1
   Preheat oven to 325°F. Pat the corned beef dry with paper towels.
2. 2
   In a Dutch oven, heat olive oil over medium heat. Add sliced onion, carrots, and celery. Cook for 5 minutes until softened.
3. 3
   Add the corned beef to the pot, season with black pepper, and brown on all sides. Pour in beef broth, milk, Worcestershire sauce, and thyme. Stir well.
4. 4
   Bring to a simmer, then transfer the pot to the oven. Cover and braise for 1 hour.
5. 5
   While the beef braises, combine sliced cabbage, water, and vinegar in a bowl. Let sit for 10 minutes to soften slightly.
6. 6
   After 1 hour, remove the pot from the oven. Stir in the cabbage mixture, then return it to the oven. Braise for another 30 minutes, or until the beef is tender and the cabbage is cooked through.
7. 7
   Remove the pot from the oven and let it rest for 5 minutes before serving.

🔧Equipment

• Large Dutch oven or heavy pot
• Cutting board
• Sharp knife
• Mixing bowl
• Oven

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 6❤️Cholesterol: 85🧂Sodium: 1200🌾Total Carbs: 45🥦Dietary Fiber: 6🍬Sugars: 10🥩Protein: 35

📝Notes

Tips: For extra flavor, add a bay leaf or a dash of red pepper flakes. Serve with crusty bread or mashed potatoes.

❓ Frequently Asked Questions About Oven-Baked Corned Beef and Cabbage

1. What is the best way to prepare corned beef for this dish?

Use a high-quality corned beef brisket, about 1–1.5 pounds per person. Soak the beef in cold water for at least 4 hours (or overnight) to remove excess salt, then trim off any visible fat. If using a pre-soaked package, rinse and pat dry before cooking.

2. How do I know when the cabbage is tender enough?

The cabbage should soften to a tender, slightly translucent texture after about 30–40 minutes of cooking. Stir occasionally, and check for doneness by piercing the outer leaves with a fork—it should yield easily.

3. Can I make this dish ahead of time?

Yes! Assemble the dish in a baking dish, cover tightly with foil, and refrigerate overnight. Reheat covered in a 325°F oven for 1 hour before serving to keep flavors intact.

4. What if my corned beef isn’t fully cooked through?

If the beef remains firm, continue baking until it reaches an internal temperature of 160°F. The cabbage will finish cooking in the residual heat, so don’t rush the process.

5. Should I add any spices or herbs to the cabbage?

Traditionally, no—corned beef already carries enough salt. For a brighter flavor, sprinkle a pinch of black pepper or a bay leaf on top during the last 15 minutes of baking. Avoid overcomplicating it.