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.
I made this recipe this past weekend and it was wonderful! My family enjoyed the flavor so much. Look forward to making more of your recipes in the future.
Thank you so much 🤍 I’m so happy to hear your family enjoyed it and loved the flavor. That’s exactly what I hope for with this recipe.
I’m excited for you to try more recipes—thank you for being here and cooking along with me. It truly means so much! ☘️💛
Delicious and easy. This is going to be the only way I make corned beef from now on.
YAY! So happy to hear this!
I’m embarrassed to say this but in all my 25+ years of cooking, this was my very first ever corned beef and cabbage meal! Yup, first!! Your recipe came across my email and so today was the day to give it a try and I’m glad I did. All I can say is WOW! It was so easy to make and oh so delicious. Only change was swapping the water for a can of Bud Light and chicken broth. Will definitely be making this again. Thank you for sharing and Happy St Patrick’s Day! ☘️💚
Don’t be embarrassed at all 🤍 I love that this was your very first corned beef and cabbage—and what a way to start!
I’m so happy it turned out to be a WOW moment for you. That’s exactly what I hope for with this recipe. And your swap with Bud Light and chicken broth sounds delicious—such a great way to add extra flavor.
Thank you for trusting my recipe for your first time and for sharing your experience. I hope it becomes a new tradition for you. Happy St. Patrick’s Day ☘️💚
Hi, Elena! is there anything else I can use if I don’t have the specific mustard? I have dijon, yellow, and a horseradish mustard, but I don’t want it to be too spicy for my son. Excited to try this recipe!
Yes, youc an use the Dijon. Enjoy!
Are you sure you are not Irish? Best corned beef recipe I have ever tried. Great flavor, vegetables were delicious. Do not skimp on the mustard rub!!
Thank you so much 🤍 That made me smile! I might not be Irish, but I do love a good tradition—and great flavor.
I’m so happy you enjoyed the recipe and that the vegetables turned out delicious too. And yes… the mustard rub really makes all the difference!
Grazie for trying it and for taking the time to share your kind words ☘️
My Greek husband has always been in charge of the St Patrick’s Day corned beef. While we always loved and looked forward to his corned beef each year, we came across this recipe and decided to give it a try. We were so happy with the outcome and so glad he decided to try it! He did add one small can of diced fire roasted tomatoes ( his usual addition to his corned beef and it was still fantastic) but this time he added the veggies after the two hours instead of at the beginning. He used red cabbage instead of green…next time we will try it with Brussels sprouts .All we can say is WOW!!! This will definitely be our new corned beef recipe tradition!!!
Thank you so much for sharing this 🤍 I love that your Greek husband is the corned beef expert in the house! It makes me so happy that you both decided to try this version and loved the results.
His additions sound wonderful too—fire roasted tomatoes must add such great depth of flavor, and red cabbage is a beautiful twist. I love hearing how families make recipes their own. And Brussels sprouts next time sounds delicious!
The best part is hearing it may become your new St. Patrick’s Day tradition. That’s the greatest compliment a recipe can receive. Grazie for trying it and for taking the time to share your experience! ☘️
I have been receiving your emails and love a lot of your recipes. I decided to make your corn beef, veggies and wow. My family said they never had a corn beef they could cut with a fork. I did make some additions, added 1 gunless beer and used chicken broth. But wow your temperatures and cooking time spot on. I never thought a simple corn beef dinner would make me a great success. Thank you
Thank you so much for sharing this 🤍 I’m so happy to hear the recipe was such a success for you and your family. Being able to cut the corned beef with a fork is exactly what I hope for with this method!
Your addition of the Guinness and chicken broth sounds fantastic too—that must have added wonderful flavor. I love hearing how people make the recipes their own.
Grazie for cooking along with me and for your kind message! 💛
Elena,
Thank you, Thank you for this awesome baked corned beef and cabbage recipe. Like most, our family made it the traditional way but no more! It was so juicy and flavorful. The family loved it and insists C&B be baked going forward!
Grazie!
Thank you so much for sharing this 🤍 It makes me so happy to hear that your family loved it and that baked corned beef and cabbage might be the new tradition in your home! Roasting really brings out so much flavor and keeps everything juicy.
Grazie for trying the recipe and for taking the time to leave such a kind comment. It truly means a lot!
This recipe takes boring boiled corned beef and cabbage up quite a few notches! The depth of flavor by slow roasting is amazing. This is a St. Paddy’s Day recipe we will look forward to every year! Thank you Elena.
Thank you so much for this kind note 🤍 I’m so happy you noticed the difference roasting makes. It really transforms the flavor and makes the whole dish so much more special.
I love that it will now be part of your St. Patrick’s Day tradition each year—that’s the best compliment a recipe can receive. Grazie for trying it and for sharing!
Incredible flavor and so juicy!