Oven-Baked Corned Beef and Vegetables

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 09/13/22
Oven corned beef and vegetables

The Spruce Eats

Prep: 20 mins
Cook: 3 hrs
Total: 3 hrs 20 mins
Servings: 6 servings

This corned beef and cabbage meal is cooked in the oven along with carrots, onions, and potatoes. The vegetables are added to the brisket about 30 minutes before the dish is done. It's a very easy recipe to fix and cook. Whether you're celebrating St. Patrick's Day or simply preparing a Sunday dinner, this meal will be a hit.

Gussy this dish up with fresh chopped parsley or some chopped chives. Enjoy it with some soft homemade dinner rolls or Irish soda bread.

Ingredients

  • 1 (4-pound) cured corned beef brisket

  • 1 1/2 cups water, divided

  • 1 medium to large head cabbage, cut into 6 wedges, core intact

  • 4 medium carrots, peeled, sliced in half lengthwise, and sliced crosswise into 3-inch lengths

  • 2 medium onions, peeled and cut into halves or quarters, depending on size

  • 6 to 8 medium red potatoes, peeled and sliced into large chunks

  • Chopped fresh parsley, optional

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 325 F. Place meat on a rack in a large oven-safe Dutch oven; add 1 cup of the water.

    Prepping meat

    The Spruce Eats

  3. Cover and bake for 2 1/2 hours.

    Cook the meat

    The Spruce Eats

  4. Arrange vegetables around brisket and then add the remaining 1/2 cup of water.

    Meat surrounded with veggies

    The Spruce Eats

  5. Cover and bake for another 30 to 40 minutes, or until vegetables are fork-tender.

    Vegetables and meat cooked together

    The Spruce Eats

  6. Remove the brisket to a platter and surround it with vegetables. Sprinkle with fresh chopped parsley, if desired.

Recipe Variations

  • Add 1 rutabaga to the pan, peeled, and cut into chunks; or add about 4 to 6 small peeled turnips.
  • Add 4 peeled parsnips to the vegetables.

Tips

  • Rinse the corned beef off before cooking, as this rids it of some of the saltiness. Then place it fat-side up in the pan to cook.
  • Don't trim the fat from the corned beef before cooking, cut the layer of fat off before slicing. Slice against the grain for nice even slices if you have a flat-cut brisket.
  • Leftovers? Enjoy a Reuben sandwich the next day.


How to Store

If there are any leftovers, make sure they've cooled down and then place them in an airtight container. They will keep in the fridge for three to four days.

Flat-cut corned beef or point cut?

The point-cut brisket has a pointed end. It is a fatty cut, making it very juicy, and it comes apart in shreds. The flat-cut brisket is leaner throughout with a layer of fat on the bottom to keep the meat moist. If you want a cut you can cut into neat slices, choose the flat cut.

Nutrition Facts (per serving)
1155 Calories
56g Fat
63g Carbs
96g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 1155
% Daily Value*
Total Fat 56g 72%
Saturated Fat 22g 111%
Cholesterol 321mg 107%
Sodium 215mg 9%
Total Carbohydrate 63g 23%
Dietary Fiber 10g 35%
Total Sugars 12g
Protein 96g
Vitamin C 111mg 555%
Calcium 190mg 15%
Iron 10mg 53%
Potassium 2513mg 53%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)