Oven Corned Beef and Cabbage Recipe

Oven Corned Beef and Cabbage has all the traditional ingredients but it’s cooked in the oven instead of braised on top of the stove. Long slow baking makes a tender brisket.

Oven Corned Beef and Cabbage Recipe

1 4 pound corned beef brisket
1 head cabbage cut in 8 wedges
3 to 4 medium carrots, peeled and sliced
3 small onions, peeled
4 to 6 potatoes, peeled and halved
1 1/2 cups water

Place the corned beef on a rack in a large Dutch oven and add 1 cup of the water. Cover and bake at 325° for 2 1/2 hours. Arrange the vegetables around the beef and add other 1/2 cup of water. Bake another 30 minutes or until the vegetables are tender.

If you have the time you can bake at 250 degrees for 5 hours. Add the vegetables the last hour. The long slow baking time yields a very tender Corned Beef Brisket with less shrinkage.

Remove the corned beef and vegetables from the Dutch oven and arrange on a serving platter. Cover with a foil tent and allow it to rest for 10 to 15 minutes. Slice across the grain and serve.

This Oven Corned Beef and Cabbage recipe will serve 8 people.

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