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Oven-Baked Corned Beef with Spiced Cabbage Recipe

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4.1 from 12 reviews

  • Author: Sara
  • Total Time: 4 hours 15 minutes
  • Yield: 6 servings

Description

This classic Corned Beef and Cabbage recipe delivers tender, flavorful corned beef slow-baked to perfection and served alongside sautéed cabbage seasoned with creole spices. Perfect for a comforting family meal, the corned beef is rinsed, seasoned with the included spice packet, and baked slowly in broth to retain moisture and develop rich flavors. The cabbage is cooked separately with onions, butter, and spices, creating a savory, tender vegetable side that complements the beef beautifully.

Ingredients

Corned Beef

  • 1 corned beef brisket flat cut, with spice packet (about 3 lb.)
  • 2 cups beef broth
  • Salt and pepper to taste

Cabbage and Seasoning

  • ½ head of cabbage
  • 1 Tbsp olive oil
  • 2 Tbsp butter
  • 1 yellow onion, diced
  • ¼ cup chicken broth
  • ¾ tsp Tony Chachere’s creole seasoning
  • ¼ tsp smoked paprika

Instructions

  1. Rinse the Corned Beef: Preheat the oven to 350°F. Remove the corned beef from its package, saving the spice packet for later. Rinse the beef well under cold water to remove excess brine and salt, then pat it dry thoroughly with paper towels.
  2. Season the Beef: Place the dried corned beef in a 9×13-inch baking dish fat side up. Sprinkle the contents of the spice packet evenly over the surface of the beef.
  3. Bake Initial Hour: Pour 2 cups of beef broth around the edges of the beef in the dish, being careful not to wash off the spices. Cover the dish tightly with aluminum foil and bake for 1 hour at 350°F to start the cooking process.
  4. Baste and Continue Baking: After the first hour, reduce the oven temperature to 325°F. Carefully remove the foil and baste the beef thoroughly with the cooking juices. Cover again with foil and bake for an additional 3 hours, basting once more halfway through. Total bake time will be about 4 hours depending on beef size.
  5. Rest the Beef: Remove the baking dish from the oven and let the corned beef rest, keeping it covered with foil to retain heat and juices while it finishes resting.
  6. Prepare the Cabbage: While the beef is resting or during the last 20 minutes of baking, remove any wilted leaves from the cabbage, then cut it into thin strips ready for cooking.
  7. Sauté Onions: Heat a large skillet over medium heat and add olive oil and butter. Once hot, add the diced onion and sauté for 4-5 minutes until soft and translucent.
  8. Cook Cabbage: Add the chopped cabbage, chicken broth, creole seasoning, and smoked paprika to the skillet with the onions. Stir well and cook for 15-20 minutes, stirring occasionally, until the cabbage is tender. Adjust seasoning with salt and pepper to taste.
  9. Slice and Serve: Transfer the rested corned beef to a cutting board and slice thinly against the grain. Arrange the sautéed cabbage on a serving platter and place the sliced corned beef on top. Serve immediately and enjoy your hearty meal!

Notes

  • Rinsing the corned beef removes excess salt and ensures a balanced flavor.
  • Basting the beef during baking keeps it moist and tender.
  • Cooking cabbage separately allows it to absorb bright and savory flavors from butter, spices, and broth.
  • Slice the beef against the grain for the most tender slices.
  • Adjust cooking times based on the actual size of your brisket; thicker cuts may require longer baking.
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Category: Main Course
  • Method: Baking
  • Cuisine: Irish-American

Find it online: https://sarabaking.com/oven-baked-corned-beef-with-spiced-cabbage-recipe/