Fork-tender meat that just melts in your mouth is paired with tender, flavorful veggies in this classic recipe.
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🗝️ Key takeaways
Learn how to make this easy, boiled dinner in a Dutch oven, how to store it, and what to do with leftovers.
- Easy one-pot meal (the potatoes, meat, and veggies cook in the same pot!)
- Perfect for potlucks, big family dinners, planned leftovers, and it's a classic for St. Patrick's Day.
- A Dutch oven is the original slow cooker only better. You can do everything from searing meat to serving the finished dish all in one pot.
It's one of those easy recipes that feeds the whole family—it'll have everyone licking their plates, begging for more!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Some people like to toss in a few bay leaves—they taste peppery.
- Instead of water, use a stout (like Guinness beer) or beef broth. It'll give the corned beef a slightly different, delicious flavor.
- Any kind of small potatoes will work. Red potatoes, new potatoes, or even quartered Yukons.
- If you prefer sweeter corned beef, add more brown sugar.
- Dijon mustard and whole-grain are very similar in flavor, but the mustard seeds are ground up in Dijon. They're left whole in—you guessed it—whole grain mustard. You can use one or the other in this recipe but whole grain is better.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Dump the contents of the spice packet into a large Dutch oven.
- Brush the corned beef brisket with the mustard and brown sugar. Sear on all sides in hot olive oil.
- Place the carrots and potatoes on top of the corned beef in the Dutch oven.
- Cut the head of cabbage into wedges and place it on top of everything else. Add water and cook.
🥫 How to store leftovers
Spoon the leftover baked corned beef and cabbage into an airtight container. You can store everything in the same one, or split the meat and veggies into different storage dishes.
Refrigerated, corned beef and cabbage will last about three days. However, it'll keep frozen for up to three months.
🔥 How to reheat corned beef and cabbage
The easiest way to reheat baked corned beef (without drying it out!) is in the oven. Use a cutting board and knife to slice the beef, then transfer it to an oven-safe dish.
Add the veggies and potatoes, and cover the dish with foil. Bake it for five minutes at 350 degrees F. Check the temperature, and continue to cook 'til it's warmed through.
You can also use the sous vide method.
Seal the corned beef in a plastic, sous vide bag. Heat slowly in hot water until warmed through—about ten to fifteen minutes, or so.
💭 Things to know
Expert Tip: For an extra tender brisket, slice against the grain of the meat when portioning out your delicious meal.
- I like to keep the cabbage wedges chunky, rather than cutting them into smaller pieces. Thinner cabbage tends to get soggier.
- Corned beef is already salted and brined, so don't add additional seasoning. Otherwise, you'll be thirsty for days!
- Corned beef brisket will be fork-tender when it's finished cooking. If it still feels tough, chances are you didn't cook it long enough and the connective tissue hasn't broken down fully.
- If you've eaten all of the cabbage and veggies, but have some corned beef left, make Reuben sandwiches. Add Swiss cheese and creamy horseradish sauce (or Thousand Island dressing) for the tastiest lunch you'll have all week!
👩🍳 FAQs
No! Corned beef is very salty, plus it has a ton of fat. It isn't toxic like chocolate but it can make your dog sick or give him digestive issues. Bad for the dog. Bad for the carpet.
Corned beef stays pink, even when it's cooked. So, instead of guessing, my favorite way to tell it's done is by checking the temperature with an instant-read thermometer. Cooked corned beef should reach 145 degrees F before you pull it out of the oven.
Vacuum-sealed corned beef can be frozen in the package for a month or so. Don't leave it for more than that or the meat may start to break down.
📚 Related recipes
- Foil-Wrapped Beef Brisket is a Southern delicacy that's easier than ever. I've given you all the tips and tricks from a true Texas cook!
- Nothing says "comforting meal" like a Slow Cooker Pot Roast. This one has all the goodies—veggies, potatoes, and a divine red wine sauce!
- This Bottom Round Roast recipe is a classic and comes out juicy and delicious every single time—even if it's your first time!
🍽️ What to serve with corned beef brisket
- Rye Bread and corned beef are a perfect match. When homemade, it's even better!
- Or, go traditional and serve up some Irish Soda Bread! It's easy and unique, too.
- Want a sweet cocktail for dessert? Bailey's Irish Temper has coffee and spiced rum, and tastes great after a hearty, filling meal.
📓 Meal plans in minutes
📞 The last word
I love corned beef and cabbage.
The cooked cabbage and other vegetables take on the flavors of the seasoning in the corned beef and it's a luscious combination. Plus, there are almost always leftovers to add to sandwiches, casseroles, and skillet dinners.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Baked Corned Beef and Cabbage
Print Pin Recipe SaveEquipment Needed
- 1 basting brush
Ingredients
- 3 pounds corned beef brisket with seasoning packet
- 2 tablespoons whole grain mustard
- ¼ cup brown sugar
- 1 tablespoon olive oil
- 1 pound cabbage, cut in wedges
- 6 ounces onion, 1 onion - peeled and cut in eighths.
- 1 pound baby carrots
- 1 pound potatoes
- 3 cloves garlic
- 1 -½ cups water
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Instructions
- Remove the corned beef from the packaging. Discard any liquid in the package.
- Pat dry with paper towels.
- Mix the mustard and brown sugar and brush on all sides of the beef.
- Add olive oil to an iron skillet and heat until the pan is hot but the oil isn't smoking.
- Sear the corned beef in the hot pan until it has a golden brown crust on all sides. This will only take a few minutes per side.
- Place the contents of the seasoning packet in the dutch oven.
- Add the seared corned beef.
- Add the potatoes and carrots. Pour in the water until it comes about halfway up the sides of the corned beef.
- Cover and bake for 3 hours.
- Remove the pot from the oven and add the cabbage wedges.
- Cover and return to the oven for 30 to 40 minutes or until the cabbage is very tender.
- Remove the corned beef from the pot and let it rest for 10 minutes before slicing.
- Serve with the cooked vegetables.
Notes
- I like to keep the cabbage wedges chunky, rather than cutting them into smaller pieces. Thinner cabbage tends to get soggier.
- Corned beef is already salted and brined, so don't add additional seasoning. Otherwise, you'll be thirsty for days!
- Corned beef brisket will be fork-tender when it's finished cooking. If it still feels tough, chances are you didn't cook it long enough and the connective tissue hasn't fully broken down.
- If you've eaten all of the cabbage and veggies and still have some corned beef left, make Reuben sandwiches. Add Swiss cheese and creamy horseradish sauce (or Thousand Island dressing) for the tastiest lunch you'll have all week! I like a little sauerkraut on there, too.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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