Oven-Roasted Corned Beef and Cabbage

Close-up of sliced oven corned beef showing the crispy seasoned crust over cabbage, carrots, and potatoes

Oven-Roasted Corned Beef and Cabbage

Fork-tender corned beef braised low and slow at 300°F in a Dutch oven with potatoes, carrots, and cabbage added in stages. An optional crispy garlic topping crisps up under the broiler.

Course Dinner

Cuisine American, Irish

Prep Time 15

Cook Time 5

Servings

Calories 316kcal

Author Gary White

Ingredients

For the Corned Beef

1 corned beef brisket (4 lbs) spice packet reserved
1 cup chicken broth
1 onion sliced
6 thyme sprigs
1 bay leaf

For the Vegetables

1.5 lbs. baby potatoes quartered
1 lb. baby carrots left whole
1 small head green cabbage cored and sliced like shredded collards
2 tsp. kosher salt divided
black pepper to taste
garlic powder to taste
onion powder to taste

For the Crispy Garlic Top (Optional)

2 Tbsp. garlic paste
1 tsp. black pepper
Reserved spice packet from the corned beef

Instructions

Prep the Dutch Oven

Preheat your oven to 300°F.
Open the corned beef packaging and set the spice packet aside.
If making the optional crispy garlic topping: In a small bowl, mix the garlic paste, black pepper, and the reserved spice packet. Spread the mixture in a thin, even layer over the fat cap of the brisket.
Place the sliced onion, thyme sprigs, and bay leaf in the bottom of the Dutch oven.
Pour in 1 cup of chicken broth.
Place the corned beef in the pot, fat cap facing up. Cover with the lid.

The Low and Slow Braise

Place the Dutch oven in the center of the oven. For a 4 lb brisket, cook for approximately 3 to 4 hours before adding vegetables. Use fork-tenderness as your final guide.

Adding the Vegetables

With about 1 hour of cook time remaining, remove the brisket from the pot and set it aside.
Add the quartered potatoes and whole baby carrots. Add 1 teaspoon kosher salt, black pepper, garlic powder, and onion powder. Gently mix the vegetables into the broth to coat.
Place the brisket back on top, fat cap up. Cover and return to the oven for 30 minutes.
With about 30 minutes remaining, remove the brisket again.
Add the sliced cabbage and the remaining 1 teaspoon kosher salt. Gently mix into the broth and vegetables.
Place the brisket back on top, fat cap up. Cover and return to the oven for the final 30 minutes.

The Crispy Garlic Finish

Remove the fork-tender brisket from the pot and place it fat cap up on a foil-lined sheet pan.
Broil on high, bottom rack, for 5 to 10 minutes until the topping is golden and crispy. Skip this step if you did not apply the garlic topping.

Rest and Slice

Let the corned beef rest for 10 minutes. Slice against the grain. This is what gives you tender, clean slices instead of chewy, stringy ones.
Serve alongside the vegetables. Spoon cooking broth over everything if you like.

Video

Notes

This recipe is written for a 4 lb brisket. Total cook time is approximately 4 to 5 hours at 300°F. The first stage (brisket only) runs about 3 to 4 hours before vegetables are added.
Timing varies. The 4-to-5-hour estimate is for the 4 lb brisket in this recipe. Size, thickness, and equipment affect timing. Use fork-tenderness as your final guide.
Only 1 cup of broth. The brisket and cabbage both release liquid as they cook. Starting with less broth keeps the cooking liquid concentrated and flavorful.
The vegetables go in two stages. Remove the brisket, add and season the vegetables, gently mix them into the broth, then return the brisket on top. Potatoes and carrots go in with 1 hour left. Cabbage goes in with 30 minutes left.
Split the salt. Add 1 teaspoon kosher salt with the potatoes and carrots, and 1 teaspoon with the cabbage.
The garlic topping goes on before cooking. Spread it over the fat cap before the brisket goes into the Dutch oven. The broil at the end just crisps it up.
Do not remove the lid during cooking except to add vegetables at the scheduled times. Every time the lid comes off, heat and moisture escape.
For a gluten-free meal: Check the packaged corned beef, spice packet, chicken broth, and optional garlic paste, and choose products suitable for a gluten-free diet. The plain vegetables and herbs are naturally gluten-free.
Storage: Refrigerate sliced corned beef and vegetables in separate shallow airtight containers within 2 hours of cooking, or 1 hour above 90°F. Keep at 40°F or below and use within 3 to 4 days. Save the broth separately for reheating.
Freezing: Once chilled, freeze sliced corned beef with some broth in an airtight container or freezer bag. Use within 2 months for best quality. Thaw in the refrigerator.
Doneness: The thickest part must reach at least 145°F, but continue braising until fork-tender for this recipe’s texture. Keep the 10-minute rest before slicing.
Reheating: Heat leftover meat and vegetables to 165°F throughout. A splash of reserved broth helps keep the meat moist.

Nutrition