Corned Beef and Cabbage: A Simple Oven-Baked Recipe
This recipe delivers a delicious and tender corned beef and cabbage dinner, all cooked conveniently in your oven. Forget the hours of stovetop simmering; this method ensures a perfectly cooked meal with minimal effort. Perfect for St. Patrick's Day or any occasion when you crave a hearty, comforting dish.
Ingredients You'll Need:
- 3-4 lb Corned Beef Brisket: Choose a point cut for maximum tenderness and flavor. Make sure to rinse the corned beef thoroughly before cooking to remove excess salt.
- 1 Large Head of Cabbage: Cut into wedges for easier cooking and even browning.
- 2 Large Carrots: Peeled and roughly chopped.
- 2 Large Potatoes: Peeled and quartered.
- 1 Large Onion: Quartered.
- 4 Cups Beef Broth: Adds moisture and enhances the flavor of the dish.
- 2 Bay Leaves: Adds depth and complexity to the overall flavor profile.
- 1 Teaspoon Black Peppercorns: Enhances the savory notes of the dish.
- 1/2 Teaspoon Dried Thyme: For an extra layer of herbaceous flavor (optional, but recommended).
Step-by-Step Oven-Baked Corned Beef and Cabbage Instructions:
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Preheat your oven to 325°F (160°C). This lower temperature ensures the corned beef cooks slowly and evenly, resulting in incredibly tender meat.
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Prepare the vegetables: Wash and chop all the vegetables as specified above.
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Assemble the ingredients: Place the corned beef brisket in a large roasting pan or Dutch oven. Arrange the chopped carrots, potatoes, onion, and cabbage wedges around the brisket.
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Add liquids and seasonings: Pour the beef broth over the corned beef and vegetables. Add the bay leaves and peppercorns. Sprinkle the thyme (if using) over the top.
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Bake uncovered: Cover the roasting pan loosely with foil to retain moisture for the first hour then remove. Continue to bake uncovered for approximately 2-3 hours, or until the corned beef is fork-tender and the vegetables are cooked through. Cooking time will depend on the size and thickness of your brisket. You can check for doneness by inserting a fork into the thickest part of the meat; it should easily pierce.
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Rest and Serve: Once cooked, remove the corned beef and vegetables from the oven. Let the corned beef rest for at least 10-15 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful final product. Serve immediately and enjoy!
Tips for the Best Oven-Baked Corned Beef and Cabbage:
- Don't overcrowd the pan: Ensure there is enough space between the vegetables and the brisket for even cooking.
- Adjust seasoning to taste: Feel free to add more pepper, garlic powder, or other spices to your liking.
- Use a meat thermometer: For perfectly cooked corned beef, use a meat thermometer to check the internal temperature. It should reach at least 190°F (88°C).
- Leftovers are amazing: This recipe is perfect for making leftovers! Store the remaining corned beef and cabbage in an airtight container in the refrigerator for up to 3-4 days.
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