Print

Oven Braised Corned Beef Cabbage

Oven braised corned beef and cabbage in a rustic cast iron dutch oven.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This hands-off oven method transforms a simple corned beef brisket and humble vegetables into a deeply satisfying, one-pot feast. It yields tender, fall-apart meat and sweet, perfectly cooked veggies with minimal effort, filling your kitchen with a comforting aroma.

Ingredients

Scale
  • 1 (3 to 4 pound) corned beef brisket, with included spice packet
  • 1 large yellow onion, cut into large wedges
  • 4 cloves garlic, smashed
  • 2 tablespoons whole grain mustard
  • 1 tablespoon brown sugar
  • 2 cups low-sodium beef broth
  • 1 cup water
  • 1 large head green cabbage, cut into 8 wedges (core intact)
  • 1.5 pounds baby potatoes (Yukon Gold or red bliss)
  • 4 large carrots, peeled and cut into 3-inch chunks
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Preheat oven to 325°F (163°C). Pat the corned beef brisket very dry with paper towels.
  2. In a large Dutch oven or heavy oven-safe pot over medium-high heat, sear the brisket fat-side down for 4-5 minutes until golden brown. Flip and sear the other side for 3-4 minutes. Remove brisket and set aside.
  3. In the same pot, add onion and garlic. Cook for 2-3 minutes to soften slightly. Stir in mustard and brown sugar.
  4. Pour in beef broth and water, scraping up any browned bits from the bottom of the pot. Return the brisket to the pot, fat-side up. Sprinkle the spice packet contents over the brisket and into the liquid.
  5. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2 hours and 30 minutes.
  6. Carefully remove the pot from the oven. Nestle the potato and carrot chunks into the liquid around the brisket. Place the cabbage wedges on top, submerging slightly.
  7. Cover the pot again and return to the oven for 45 minutes to 1 hour, or until the vegetables are fork-tender.
  8. Transfer the cooked brisket to a cutting board and let it rest for 10-15 minutes. Use a slotted spoon to arrange the vegetables on a serving platter.
  9. Slice the brisket against the grain into ½-inch thick slices. Arrange with the vegetables, spoon a little braising liquid over top, and garnish with fresh parsley.

Notes

For a deeper flavor, do not skip searing the brisket. Always slice the meat against the grain for maximum tenderness. To reduce sodium, rinse the corned beef under cold water before patting dry. Leftovers are excellent for soups or hash.

Nutrition

Find it online: https://www.stacksipsnack.com/oven-braised-corned-beef-cabbage-2/