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Oven Braised Corned Beef and Cabbage

Oven braised corned beef and cabbage recipe with tender beef and soft vegetables
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This recipe transforms a simple corned beef brisket into a deeply flavorful, tender meal using the oven braising method. It results in caramelized, fall-apart meat and perfectly cooked vegetables with minimal hands-on effort. It's a comforting one-pot dinner ideal for family gatherings or a cozy night in.

Ingredients

Scale
  • 1 (3 to 4 pound) corned beef brisket, with its spice packet
  • 1 large yellow onion, peeled and quartered
  • 4 cloves garlic, peeled and smashed
  • 1 pound baby potatoes (Yukon Gold or red)
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 1 small head green cabbage, cut into 6-8 wedges (core intact)
  • 3-4 cups low-sodium beef broth or water
  • 2 tablespoons whole grain mustard, for serving
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat oven to 325°F (165°C). Rinse brisket under cold water and pat dry. Place onion and garlic in bottom of a large Dutch oven. Set brisket fat side up on top. Sprinkle spice packet contents over meat.
  2. Pour in enough broth or water to come halfway up sides of brisket. Cover pot with lid and place in oven. Braise for 2 hours.
  3. Carefully remove pot from oven. Tuck potatoes and carrots into liquid around brisket. Re-cover and return to oven for 45 minutes.
  4. Remove pot again and arrange cabbage wedges on top. Cover and cook for a final 30-45 minutes, until cabbage is tender and brisket is fork-tender.
  5. Transfer brisket to cutting board, tent with foil, and rest for 20-30 minutes. Use slotted spoon to plate vegetables. Slice brisket against the grain. Serve with mustard and parsley.

Notes

If spice packet is missing, use 1 tbsp pickling spice, 1 tsp black peppercorns, 2 bay leaves, and 1/2 tsp mustard seeds. Letting the brisket rest is crucial for juicy meat. Slice against the grain for maximum tenderness.

Nutrition

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