Baked Corn Beef and Cabbage
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Roasted, not boiled. This baked corned beef and cabbage is juicy, flavorful, and finished with golden, caramelized vegetables.
You’ll also love my Dutch Oven Pot Roast, Standing Rib Roast, and Italian Meatloaf.
Quick Look at This Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: About 3 hours 20 minutes
- Servings: 6–8
- Method: Oven roasted, one pan
- Cuisine: Irish-American
- Dietary: Gluten-free, dairy-free
- Flavor & Texture: Savory, juicy corned beef with tender, roasted vegetables and lightly charred cabbage edges.
Why you’ll love this corned beef and cabbage recipe!
If you’ve only had boiled corned beef and cabbage, this version will change everything. This is how I make it at home: roasted low and slow like a proper Sunday roast, finished uncovered so the vegetables get golden, caramelized, and slightly charred around the edges. The corned beef stays juicy and tender, the mustard crust adds depth, and the veggies soak up all those savory pan juices. Simple. Rustic. Absolutely delicious.
Perfect for St. Patrick’s Day (Irish-American tradition) or a cozy dinner.
Try my Italian Meatloaf Recipe (Polpettone), Beef Tenderloin Roast (Juicy & Tender), and How to Cook a Small Prime Rib Roast Recipe.
Made With Amore,
Table of Contents
Ingredients For Corned Beef and Cabbage
If you’ve ever thought corned beef and cabbage was bland, this roasted version with simple ingredients will surprise you, in the best way.
- Corned Beef: Flat cut corned beef brisket with seasoning spice packet, fat left intact for moisture and flavor, look for good marbling, (water or beef broth for the baking liquid in the pan)
- Mustard Rub: Extra virgin olive oil, whole grain mustard, sea salt, freshly cracked black pepper
- Vegetables: Carrots (whole carrot, but baby carrots also work), yellow onion, baby gold potatoes, green cabbage
- To Finish: Fresh Italian parsley, optional horseradish for serving
See recipe card for full information on ingredients and quantities.
Substitutions and Variations
- Not a cabbage fan? Swap in Brussels sprouts or thick wedges of fennel. You’ll like my Creamy Brussels Sprouts.
- Spicy twist: Add crushed red pepper flakes to the mustard rub.
- Extra crispy potatoes: Parboil the potatoes for 5 minutes before roasting. Try my Twice Baked Potatoes Recipe next!
- Honey mustard glaze: Add 1–2 teaspoons of honey or brown sugar to the mustard rub.
How To Make Corned Beef and Cabbage
This is the corned beef and cabbage I make when I want real flavor, not boiled nostalgia. One pan, simple ingredients, and a method that truly does this classic dish justice. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Preheat and prep: Heat the oven to 325°F. Set out a large roasting pan. Rinse the corned beef under cold water to remove excess brine, then pat it completely dry. Place it fat side up in the center of the roasting pan. Make the mustard rub: In a small bowl, stir together the olive oil, whole grain mustard, a generous pinch of sea salt, and freshly ground black pepper.
- Rub this mixture all over the top of the corned beef, focusing on the fatty side.
- Season and braise: Sprinkle the seasoning packet into the bottom of the roasting pan (not on top of the meat). Carefully pour about 4 cups of water into the pan, keeping it away from the mustard-coated surface. Cover the pan tightly with foil and bake for 2 hours.
- Prep the vegetables: While the corned beef cooks, prep the vegetables. Core and cut the cabbage into wedges. Peel and wedge the onion. Peel the carrots and cut into large chunks. Halve the potatoes.
- Add vegetables and roast: Remove the pan from the oven and increase the temperature to 350°F. Arrange the cabbage, carrots, onion, and potatoes around the corned beef. Spoon some of the hot pan juices over the vegetables. Cover and return to the oven for 30 minutes.
- Uncover and caramelize: Remove the foil, spoon more pan juices over the vegetables, and continue roasting uncovered for 30–45 minutes, until the potatoes and carrots are fork-tender and the cabbage is beautifully golden and lightly charred at the edges.
- Slice and serve: Transfer the corned beef to a cutting board and let it rest for a few minutes. Slice thinly against the grain using a serrated knife. Arrange the sliced corned beef and roasted vegetables on a platter or serving dish. Finish with fresh parsley and serve warm, with horseradish sauce on the side if you love that extra bite.
My Pro Tips
Recipe Tips
- Keep the fat on the corned beef; it bastes the meat as it roasts and adds incredible flavor.
- Roasting uncovered at the end is the secret to those deeply flavorful, caramelized vegetables.
- Slice against the grain for the most tender corned beef every time.
Corned Beef Recipe FAQ’s
Yes. Rinsing removes excess salt from the brine and prevents the final dish from being overly salty.
Yes. Use pickling spices, bay leaves, peppercorns, mustard seeds, and coriander instead.
Start low at 325°F to tenderize the meat, then finish at 350°F to roast the vegetables and develop flavor.
Baking corned beef creates far more flavor than boiling. Roasting allows the meat to stay juicy while the vegetables caramelize instead of becoming waterlogged.
Make Ahead: Corned beef can be roasted a day ahead and reheated with vegetables
Refrigerate: Store leftovers in an airtight container for up to 4 days
Freeze: Corned beef freezes well for up to 2 months (vegetables are best fresh)
Reheat: Warm covered in a 325°F oven with a splash of broth until heated through
What To Serve with Corned Beef and Cabbage
Crusty Irish soda bread or crusty Italian bread, whole grain mustard or horseradish cream, a simple green salad with lemon vinaigrette, Guinness or a dry Irish cider.
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Baked Corned Beef and Cabbage
Ingredients
- 1 4-pound flat-cut corned beef, seasoning packet included (do not trim the fat)
- 2 tablespoons extra virgin olive oil
- 4 tablespoons whole grain mustard
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 6 medium carrots, peeled and cut into 2-inch chunks
- 1 yellow onion, cut into wedges
- 1½ pounds small gold potatoes, halved
- 1 green cabbage, cored and cut into wedges
- Water, for the roasting pan
- 2 tablespoons fresh Italian parsley, finely chopped, for garnish
Instructions
- Preheat and prep: Heat the oven to 325°F. Set out a large roasting pan. Rinse the corned beef under cold water to remove excess brine, then pat completely dry. Place it fat-side up in the center of the roasting pan.
- Make the mustard rub: In a small bowl, stir together the olive oil, whole grain mustard, a generous pinch of sea salt, and freshly ground black pepper. Rub this mixture all over the top of the corned beef, focusing on the fatty side.
- Season and braise: Sprinkle the seasoning packet into the bottom of the roasting pan (not on top of the meat). Carefully pour about 4 cups of water into the pan, keeping it away from the mustard-coated surface. Cover the pan tightly with foil and bake for 2 hours.
- Prep the vegetables: While the corned beef cooks, prep the vegetables. Core and cut the cabbage into wedges. Peel and wedge the onion. Peel the carrots and cut into large chunks. Halve the potatoes.
- Add vegetables and roast: Remove the pan from the oven and increase the temperature to 350°F. Arrange the cabbage, carrots, onion, and potatoes around the corned beef. Spoon some of the hot pan juices over the vegetables. Cover and return to the oven for 30 minutes.
- Uncover and caramelize: Remove the foil, spoon more pan juices over the vegetables, and continue roasting uncovered for about 45 minutes, until the potatoes and carrots are fork-tender and the cabbage is beautifully golden and lightly charred at the edges.
- Slice and serve: Transfer the corned beef to a cutting board and let it rest for a few minutes. Slice thinly against the grain using a serrated knife. Arrange the sliced corned beef and roasted vegetables on a platter. Finish with fresh parsley and serve warm, with horseradish on the side if you love that extra bite.
Notes
- Keep the fat on the corned beef; it bastes the meat as it roasts and adds incredible flavor.
- Roasting uncovered at the end is the secret to those deeply flavorful, caramelized vegetables.
- Slice against the grain for the most tender corned beef every time.
- Make Ahead: Corned beef can be roasted a day ahead and reheated with vegetables
- Refrigerate: Store leftovers in an airtight container for up to 4 days
- Freeze: Corned beef freezes well for up to 2 months (vegetables are best fresh)
- Reheat: Warm covered in a 325°F oven with a splash of broth until heated through
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Incredible flavor and so juicy!