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 gave this recipe a try last night and it was DELICIOUS! I have never used seasonings other than the seasoning packet before and the added stone ground mustard was something new. It was SO GOOD and such a nice touch, without being overpowering and/or mustardy. However, it turned out REALLY salty, which I’m sure was my own doing and I’ll explain.
Slow roasting corned beef in the oven is something I’ve never done, but have been wanting to try. I’ve only used the boiling and crockpot methods in the past. After doing some research on the roasting method, I ended up combining this recipe and another recipe I found, tweaking this recipe just a bit.
The piece of meat was close to 8lbs and I roasted it at 300 degrees for about 6.5 hours in a covered roasting pan, using beef broth, instead of water. At the 6.5 hour mark, I added the vegetables, covered the pan and increased the temp to 350 and cooked for another hour; removed the cover to roast again for about 15 minutes. Everything was cooked perfectly! I have also NEVER used beef broth before, only water and I’m pretty certain the saltiness came from the broth (an added 550 mg of sodium!). The beef broth and lower temp was what I learned from another recipe.
Despite the saltiness, this recipe will be added to my “family favorites” recipe binder. Next time I roast corned beef though, I’ll ONLY use water and do everything else the same! 🙂
Thank you so much for sharing this 🤍 I love how thoughtfully you approached it and how you made it your own.
You’re exactly right, the saltiness most likely came from the beef broth. Corned beef is already cured and quite salty on its own, so adding broth (especially for a longer cook time and a larger piece like yours) can push it over the edge. Your plan to use water next time is perfect.
It sounds like you absolutely nailed the cooking method though—tender, flavorful, and perfectly cooked vegetables. And I love that the mustard stood out in just the right way for you.
I’m so honored it made it into your “family favorites” binder—that’s the highest compliment. Thank you again for trying it and sharing your experience so generously ☘️💛
You are most welcome and thank YOU for your reply. I look forward to using this recipe again with beef broth! 🙂
The absolute best veggies! Meat was tender and very good! Will make again!
YAY! So happy it was a hit and everyone loved it.
This recipe was great! I think I will make our annual corn beef with this recipe going forward! Very tasty!
Yay! That makes me so happy. I love to start a family tradition and I am happy to hear you are making this recipe the star of the show. Enjoy with your family and loved ones!
It was delicious such good flavor. It’s the only way I’ll cook it from now on.
Yes! Yes! My thoughts exactly after developing this recipe- I thought, oh I actually do like corned beef and cabbage :). I am happy you loved it.
I am so going to cook this for my hubby this weekend – it sounds divine! He always cooks it in a big pot but from the reviews, this sounds amazing! Can’t wait to try!! thank you
Yes, honestly, it’s life changing, ha! It really makes the flavors so good when cooked this way!
It was delicious! The corned beef sliced perfectly into thin slices that were fork tender.
I actually roasted longer than recipe as didn’t seem quite as done before adding vegetables.
I would do this again and recommend it highly.
Thank you!!
Thank you so much 🤍 I’m so happy to hear it turned out tender and sliced beautifully, that’s exactly what we want.
Great call on roasting it a little longer before adding the vegetables. Every piece of corned beef and oven can vary a bit, so trusting your instinct there is perfect.
I’m so glad you’d make it again and recommend it—that truly means so much. Grazie for trying the recipe! ☘️💛.
After 7 decades of boiling or using crockpot techniques for corned beef, this roasted method, along with your excellent “tips”, brought rave reviews around our crowded dinner table. This will be our go-to corned beef recipe forever. I did revert to my habit of using Guinness beer in the recipe, as well as a splash of red wine vinegar at the table— soooo tasty. Several remarked on the depth of flavor. Thank you for sharing your genius talents.
I am so glad I discovered your roasted corned beef recipe before I resorted to my habitual method for boiling corned beef. The roasted corned beef with veggies was a resounding yumm from everyone at the crowded table. After 7 decades, I will now follow your recipe with my only change being to use Guinness Beer in the recipe and a sprinkle of red wine vinegar at serving. Thanks for your Tips also.
This makes me so happy to read 🤍 After 7 decades, that is the highest compliment I could receive. I’m so honored you gave this roasted method a try and that it was a “yumm” at your table.
Your additions of Guinness and a splash of red wine vinegar sound absolutely wonderful—such a beautiful way to add even more depth and brightness.
Grazie for trusting my recipe and for sharing your experience. It truly means so much to me ☘️💛.