Baked Corned Beef and Cabbage

Name: Baked Corned Beef and Cabbage
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 servings
Ingredients: 3-4 pounds corned beef brisket (with spice packet); 1 tablespoons olive oil; 2 cups beef broth; 3 tablespoons whole grain mustard; 5 cloves garlic (minced or smashed); 1 large yellow onion (sliced into wedges); 10-15 whole peppercorns; 1 tablespoon Italian seasoning; 6 carrots (peeled and sliced); 1 large head green cabbage (sliced into wedges); 24 ounces baby potatoes; 3/4 cup sour cream; Juice of 1 lime; 1/4 teaspoon kosher salt; 1/8 teaspoon black pepper; 3 tablespoons prepared horseradish; 2 tablespoons fresh chives (chopped)

Baked corned beef and cabbage is cooked low and slow in the oven until tender, flavorful. Corned beef is cooked with carrots, onion, cabbage and potatoes to create a hearty, mouthwatering meal. This works great for your weekly meals or to celebrate St. Patrick's Day!

Prep20 min
Cook3 hr
Total3 hr 20 min
Makes6 servings
Calories705

Ingredients

6 servings

3-4 pounds corned beef brisket (with spice packet)
1 tablespoons olive oil
2 cups beef broth
3 tablespoons whole grain mustard
5 cloves garlic (minced or smashed)
1 large yellow onion (sliced into wedges)
10-15 whole peppercorns
1 tablespoon Italian seasoning
6 carrots (peeled and sliced)
1 large head green cabbage (sliced into wedges)
24 ounces baby potatoes

For the horseradish sauce:

3/4 cup sour cream
Juice of 1 lime
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
3 tablespoons prepared horseradish
2 tablespoons fresh chives (chopped)

Method

1
Start by soaking your corned beef in cold water for 20 minutes to help remove some of the excess salt. I find if I dont do this it is too salty. If the water becomes cloudy from the salt, change the water and soak for the 20 minutes.
2
Preheat oven to 325 degrees F.
3
Add the beef broth and mustard to the dutch oven and stir well.
4
Add the carrots and potatoes and then place the corned beef in the pot fat side up, along with garlic, onions, peppercorns, Italian seasoning and spice packet into the dutch oven. Make sure the corned beef is covered by liquid. If it is not add a bit more water or beef broth. Cover tightly with a lid or foil and cook in the oven for 2 hours.
5
In a medium mixing bowl, whisk together the sour cream, lime juice, salt, pepper, horseradish, and chives. Cover the bowl with plastic wrap or lid and chill in the fridge until you’re ready to serve.
6
After the corned beef has cooked for 2 hours spoon the juices over the potatoes, vegetables and corned beef and cover again and cook another 1 hour and 30 minutes.
7
Remove from the oven and add the cabbage into the pot making sure the cabbage is covered by liquid.
8
Cover and cook another 30 minutes or until the corned beef is tender and reaches an internal temperature of 160-185 degrees F.
9
TIP: If the brisket is tender and a fork can be inserted into the meat it is done. If it has resistance when you put the fork in it is not done and you should bake in 10 minute increments and check it. Depending on the size of your corned beef you might have to cook up to another 1 hour.
10
Remove from the oven, cover with foil and let rest for 5 minutes.
11
Use a sharp knife to cut the corned beef against the grain and serve with horseradish sauce and the vegetables. Store the leftovers in the fridge for up to 4-5 days.

Notes

Another way to make this is to roast the vegeatbles seperate if you want more color and them to not be so tender. I tend to drizzle olive oil over the cabbage and not roast that as long as the carrots and potatoes. Corned beef is safe once the internal temperature has reached at least 145 °F, with a three minute rest time, but cooking it longer will make it fork-tender. Corned beef may still be pink in color after cooking. This does not mean it is not done. Nitrite is used in the curing process. To check the beef is cooked, insert a fork in the corned beef and if it’s tender, it’s done cooking. Let it rest for 10 minutes before slicing. Storage: Leftover meat and vegetables should be stored separately in the fridge for up to 4 days. The horseradish sauce will stay fresh in the fridge for up to 3 days. Freeze: Store the meat and vegetables separately in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.