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!
Servings: 4
Ingredients
- 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
Instructions
- 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.