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Baked Corned Beef and Cabbage with Roasted Vegetables Recipe

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3.9 from 10 reviews

  • Author: Sara
  • Total Time: 3 hours 20 minutes
  • Yield: 6 servings

Description

This Baked Corned Beef and Cabbage recipe offers a comforting and flavorful twist on a classic dish. The corned beef is slow-baked with a tangy mustard rub, then surrounded by hearty roasted vegetables including carrots, potatoes, onions, and wedges of cabbage that caramelize to perfection. Finished with fresh parsley for a bright touch, this dish is perfect for a family meal or a festive occasion, delivering tender meat and perfectly roasted veggies in one pan.

Ingredients

Corned Beef and Seasoning

  • 1 4-pound flat-cut corned beef, seasoning packet included (do not trim the fat)
  • Sea salt (to taste)
  • Freshly ground black pepper (to taste)
  • Seasoning packet from corned beef

Mustard Rub

  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons whole grain mustard

Vegetables

  • 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)

Additional

  • Water (about 4 cups, for the roasting pan)
  • 2 tablespoons fresh Italian parsley (finely chopped, for garnish)

Instructions

  1. Preheat and prep: Heat your oven to 325°F. Rinse the corned beef under cold water to remove excess brine and pat it completely dry. Place the corned beef fat-side up in the center of a large roasting pan.
  2. Make the mustard rub: In a small bowl, combine the extra virgin olive oil, whole grain mustard, a generous pinch of sea salt, and freshly ground black pepper. Rub this mixture thoroughly over the top of the corned beef, concentrating on the fatty side.
  3. Season and braise: Sprinkle the seasoning packet from the corned beef into the bottom of the roasting pan (avoid placing it directly on the meat). Pour about 4 cups of water carefully into the pan, keeping it away from the mustard-coated surface. Cover the pan tightly with foil and bake for 2 hours.
  4. Prep the vegetables: While the corned beef cooks, prepare the vegetables. Core and cut the cabbage into wedges, peel and wedge the onion, peel the carrots and cut into large chunks, and halve the potatoes.
  5. Add vegetables and roast: After 2 hours, remove the pan from the oven and increase the temperature to 350°F. Arrange the cabbage, carrots, onion, and potatoes around the corned beef in the roasting pan. Spoon some of the hot pan juices over the vegetables. Cover the pan with foil and return it to the oven to roast for 30 minutes.
  6. Uncover and caramelize: Remove the foil and spoon more pan juices over the vegetables. Continue roasting uncovered for about 45 minutes until the potatoes and carrots are fork-tender and the cabbage edges are golden and lightly charred.
  7. Slice and serve: Transfer the corned beef to a cutting board and let it rest for a few minutes. Slice the meat thinly against the grain using a serrated knife. Arrange the sliced corned beef with the roasted vegetables on a platter. Garnish with fresh Italian parsley and serve warm. Optionally, serve with horseradish for an extra kick.

Notes

  • Do not trim the fat on the corned beef as it helps keep the meat moist and flavorful during baking.
  • Rinsing the corned beef removes excess saltiness from the brine.
  • Letting the meat rest after baking allows juices to redistribute for a tender slice.
  • Use a serrated knife for clean thin slices of the corned beef.
  • Serving with horseradish sauce adds a classic sharp bite that complements the rich beef.
  • Leftovers can be stored in the fridge for up to 4 days and are great for sandwiches.
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Baking
  • Cuisine: Irish-American

Find it online: https://sarabaking.com/baked-corned-beef-and-cabbage-with-roasted-vegetables-recipe/