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corned beef and cabbage
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5 from 1 vote

Corned Beef and Cabbage (In the Oven)

A guide for how to make the best corned beef and cabbage in the oven for St. Patrick's Day!
Prep Time20 minutes
Cook Time4 hours
Course: Main Course
Cuisine: Irish
Keyword: Cabbage, Corned Beef, St.Patrick's Day
Servings: 4


  • 3-4 pound corned beef brisket
  • 2 tablespoons dijon mustard
  • 2 tablespoons brown sugar
  • 1 corned beef spice packet this comes inside the corned beef brisket package
  • Guinness Beer, beef broth, or water amount will vary
  • 4-5 large red potatoes cut into quarters
  • 4 large carrots cut into thirds
  • 1 small head of cabbage cut into wedges


  • Preheat oven to 325 degrees Fahrenheit
  • Rinse the brisket under cold water then pat dry. 
  • Arrange the brisket in a large roasting pan or dutch oven. The fat cap should be placed upwards.
  • Spread 2 tablespoons dijon or yellow mustard over the top.
  • Sprinkle the seasoning packet on top of the mustard then sprinkle with 2 tablespoons brown sugar.
  • Add enough Guinness beer, beef broth or water to the pan so that it is about halfway up the corned beef brisket.
  • Cover with foil or place a lid on the pan and bake for two hours.
  • After two hours, add in potatoes, carrots, onion, and cabbage. Place the cover back on the pan and return to the oven for 90-120 minutes, or until the corned beef brisket has reached an internal temperature of around 180 degrees.
  • Remove the veggies from the pan, then broil for 3-5 minutes. This is optional but adds beautiful color to the corned beef brisket.
  • Allow the corned beef to rest for 10 minutes, then slice into pieces making sure to cut against the grain.
  • Serve with potatoes, carrots, cabbage and onion.
  • *Optional - serve with horseradish sauce - see note above about how to make it.