This cozy dish features tender corned beef roasted to perfection with sweet, juicy cabbage. It’s a classic meal, perfect for family dinners or festive occasions!
I love how easy it is to make! Just season, pop it in the oven, and let it do its thing while the flavors blend together. Plus, the aroma will have everyone asking, “What’s cooking?” 😊
Key Ingredients & Substitutions
Corned Beef Brisket: This is the heart of the dish. The brisket gives rich flavor and tenderness when cooked slowly. If brisket isn’t available, consider using a different cut of beef, but adjust cooking times accordingly.
Baby Red Potatoes: These small potatoes add a nice creaminess since they’re thin-skinned. If you prefer, you can swap for Yukon gold or even sweet potatoes for a different flavor and texture.
Carrots: The sweetness of carrots complements the salty brisket nicely. You can use other root vegetables like parsnips or turnips if you want a twist.
Cabbage: Cabbage tends to get a great flavor from the roasting process. Savoy cabbage can replace regular cabbage for a slightly different texture, or even kale for added nutrients.
Dijon Mustard: This gives a tangy flavor to the glaze, which I really love! If you want a milder taste, yellow mustard works fine; for more heat, try spicy brown mustard.
How Do I Make Sure My Corned Beef is Tender?
Great question! Tender corned beef comes down to the cooking process. Here are some steps to get it just right:
- Start by rinsing the brisket to remove excess salt. This helps prevent the dish from being overly salty.
- Cook the meat low and slow. Covering the pan with foil retains moisture, ensuring the beef cooks evenly and stays tender.
- After the initial cooking, add the cabbage and remove the foil. This allows the beef to develop a wonderful crust, enhancing flavor.
- Let the brisket rest after cooking. This redistributes juices for a juicy slice!
By keeping an eye on these steps, you’ll have perfectly tender and flavorful corned beef ready to enjoy!
How to Make Oven Roasted Corned Beef and Cabbage
Ingredients You’ll Need:
For the Main Dish:
- 4-5 lbs corned beef brisket (with seasoning packet)
- 1 lb baby red potatoes
- 4 large carrots, peeled and cut into large chunks
- 3 cups cabbage wedges (about 1 small head cabbage)
- 1 large onion, cut into wedges
For the Glaze:
- 4 cloves garlic, minced
- 2 tbsp Dijon mustard
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tsp black pepper
For Garnishing:
- Fresh parsley, chopped (for garnish)
- Water or beef broth (as needed)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and approximately 3 to 3.5 hours for roasting. You’ll spend a bit of time getting everything ready and then just let it cook low and slow until it’s tender and flavorful. Perfect for a cozy family dinner!
Step-by-Step Instructions:
1. Prepping the Oven and Brisket:
Start by preheating your oven to 350°F (175°C). Next, rinse the corned beef brisket under cold water to wash away any excess salt, and then pat it dry with paper towels. This step is important as it helps to ensure your dish isn’t overly salty.
2. Making the Glaze:
In a small bowl, mix the minced garlic, Dijon mustard, brown sugar, apple cider vinegar, olive oil, and black pepper. This mixture will be your flavorful glaze that adds a delicious kick to the corned beef.
3. Preparing the Pan:
Take a large ovenproof roasting pan and place the corned beef fat side up in the center. Gently rub half of the garlic-mustard glaze all over the meat to coat it well.
4. Adding the Vegetables:
Surround the brisket with baby potatoes, large carrot chunks, and onion wedges. These veggies will roast beautifully alongside the beef, soaking up all those amazing flavors.
5. Moistening the Roast:
Pour about 1 cup of water or beef broth into the pan. This will help keep the meat moist during roasting. Then, cover the pan tightly with aluminum foil.
6. Roasting the Beef:
Place the covered pan in the preheated oven and roast for about 2.5 to 3 hours. You want the corned beef to be tender when it’s done—just check it with a fork to make sure!
7. Finishing Touches:
After the initial roasting time, carefully remove the foil. Brush the remaining glaze over the corned beef and place the cabbage wedges around the beef and veggies in the pan.
8. Uncover and Roast Again:
Put the pan back in the oven, uncovered, and roast for an additional 30-40 minutes. This will allow the cabbage to become tender and let the corned beef develop a nice crust.
9. Rest and Serve:
Once done, take the pan out of the oven and let the corned beef rest for 10-15 minutes before slicing it against the grain. This helps keep the meat juicy and flavorful!
10. Garnish and Enjoy:
Garnish your beautifully sliced corned beef with freshly chopped parsley for a pop of color. Serve the beef alongside the roasted cabbage, potatoes, and carrots for a hearty, delicious meal. Enjoy!
Can I Use a Different Cut of Beef?
Yes, you can! If you can’t find corned beef brisket, consider using a round roast or a chuck roast. Just keep in mind that cooking times may vary based on the cut you choose.
Can I Make This Recipe in a Slow Cooker?
Absolutely! To adapt the recipe for a slow cooker, simply place the rinsed brisket and vegetables in the slow cooker, add the glaze ingredients, and cover. Cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender.
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of broth or water to keep everything moist.
Can I Substitute the Cabbage?
You can! If you’re not a fan of cabbage, try using other greens like kale or Brussels sprouts. Just adjust the cooking time as needed, as they may cook faster or slower than cabbage.
