This slow baked, oven roasted Corned Beef and Cabbage with beer is a traditional favorite, but easily modified for stove-top, slow cooker or instant pot cooking with equally tasty results!!
This amazing Irish-American comfort food dish is equally suited to everyday family meals as it is to being the centerpiece of St. Patrick’s Day celebrations!
Corned Beef and Cabbage Recipe
Also, pair this classic oven baked corned beef and cabbage with our corned beef and cabbage spices for out of this world flavor! There is no comparison between the commercial spice packets and using our best spice blend for this popular Irish-American comfort food dish!
Is Corned Beef and Cabbage Irish? No, not exactly. For those of you that are sticklers for historical correctness, please note that Corned Beef and Cabbage is not usually eaten in Ireland.
A similar dish, bacon and cabbage, is enjoyed by the Irish. This hearty entree is an American-made meal, originally enjoyed by Irish immigrants here in the states.
No matter it’s origins, the richness of baked corned beef and cabbage are served up perfectly with this slow roasted corned beef! The meat melts in your mouth with an incredible savory flavor! I mean, I literally can’t say enough good things about how much my family loves this method for our corned beef!
What Is Corned Beef?
Corned beef is a salt-cured beef portion, typically a tough cut of the beef. Most often the cut of beef used is brisket, but can also be rump or round cuts. These are all cuts that do best when cooked low and slow, with plenty of liquids.
How To Make Corned Beef in the Oven
- Preheat your oven to 325 degrees F (162 degrees C) and move the racks down so that your roasting dish will be centered in the oven.
- In a large roasting pan or dutch oven, combine the beef broth and Guinness with the homemade corned beef and cabbage seasoning mix. Place your corned beef brisket portion, fat side up, in the center of your dutch oven or roasting pan.
- Coat the top of your corned beef with the coarse ground mustard, then sprinkle with brown sugar. Cover and cook for 1 hour.
- Remove the roasting pan from oven, and transfer the corned beef to a cutting board. Then strain the liquids to remove whole herbs (if desired, OR a spice sachet could have been used to place all whole spices). Return the strained liquid to the roasting pan.
- Before returning the corned beef, add the minced garlic and sliced or chopped onion. Place the corned beef, fat side up again, in the center of your roasting dish. Add vegetables (carrots, celery, parsnips, potatoes and cabbage), arranged around the corned beef. Top with sprigs of fresh thyme.
- Cover and return the roasting pan to the center of your oven, continue cooking at 325 degrees F (162 degrees C) for an additional 2 hours (or a total of 1 hour per pound of corned beef). When the corned beef is fork tender, it is ready to serve.
- Remove the corned beef and vegetables from the roasting pan, slice corned beef against the grain and serve with juices drizzled over when plated (if desired).
To make stove top corned beef
Follow the directions in the recipe: add the liquids, seasoning, place the meat fat side up in a dutch oven or large pot. Bring to a boil, then reduce heat to low and simmer for 2 1/2 hours. After that 2 1/2 hours, add vegetables (except the cabbage) and cook for 15 minutes. Add the cabbage and cook for an additional 15-20 minutes, or until the meat, potatoes, and cabbage are tender.
To make slow cooker or crock pot corned beef
Follow the directions in the recipe below: add the liquids, seasoning, place the meat fat side up, then add your vegetables. On low setting, cook in the slow cooker for 8 1/2 to 10 hours. On high setting, cook for 4 1/2 to 6 hours (or until meat is tender).
To make instant pot or pressure cooker corned beef
Follow the directions in the recipe below: add the liquids, seasoning, place the meat fat side up and cook on the high pressure or meat/stew setting for 90 minutes. While the corned beef rests, add the vegetables and seal your instant pot or pressure cooker and cook on high setting for 10 more minutes.
*All cooking methods should should have an internal temperature of 145 degrees F (63 degrees C) as read by a meat thermometer at the thickest portion of the baked corned beef as suggested by USDA food safety guidelines.
**Allow the finished corned beef to rest for 20 minutes before slicing. It will slice easier once rested and the juices will not be lost on your cutting board, keeping your meat tender and flavorful.
I have loaded our corned beef dish up with lots of vegetables, in addition to the standard cabbage. Once your corned beef is fork tender, you are ready to dish up this easy comfort food dinner!
Try using this leftovers from this tasty corned beef recipe on our Irish Nachos, yum! Enjoy!
What To Use Leftover Corned Beef For
Leftover corned beef is commonly used for corned beef hash and sandwiches such as reuben sandwiches (a grilled sandwich with corned beef, sauerkraut, and Swiss cheese on rye bread) or corned beef special sandwiches (a cold sandwich with corned beef, coleslaw, and Russian dressing on rye bread).
More Irish Recipes!
- Irish Lamb Stew
- Irish Nachos
- Corned Beef and Cabbage (this page)
- Irish Oatmeal Cake with Caramel Pecan Frosting
- Irish Apple Cake
- Traditional Irish Soda Bread
- Irish Soda Bread Pudding
- Irish Barmbrack
- Potato Leek Soup
- Apple Blackberry Crumble
Corned Beef and Cabbage
Ingredients
- 3-4 lbs corned beef brisket
- 2 cups beef broth
- 2 11.5 oz bottles Guinness (extra stout)
- 1 homemade corned beef and cabbage seasoning mix (see recipe)
- 2-3 Tbsp coarse ground mustard (I use Inglehoffer brand)
- 2-3 Tbsp light brown sugar
- 2 Tbsp garlic (minced)
- 2 bay leaves
- 3-4 sprigs fresh thyme
- 1 large yellow onion (sliced or diced)
- 10-12 red potatoes (small red potatoes, use 5-6 medium)
- 6-8 carrots (rough chopped, large pieces)
- 6-8 ribs celery (rough chopped, large pieces)
- 4 parsnips (rough chopped, large pieces)
- 1 head green cabbage (cut into 8 wedges)
- each, salt & pepper (to taste)
Instructions
- Preheat your oven to 325 degrees F (162 degrees C) and move the racks down so that your roasting dish will be centered in the oven.
- In a large roasting pan or dutch oven, combine the beef broth and Guinness with the homemade corned beef and cabbage seasoning mix. Place your corned beef brisket portion, fat side up, in the center of your dutch oven or roasting pan.
- Coat the top of your corned beef with the coarse ground mustard, then sprinkle with brown sugar. Cover and cook for 1 hour.
- Remove the roasting pan from oven, and transfer the corned beef to a cutting board. Then strain the liquids to remove whole herbs (if desired, OR a spice sachet could have been used to place all whole spices). Return the strained liquid to the roasting pan.
- Before returning the corned beef, add the minced garlic and sliced or chopped onion. Place the corned beef, fat side up again, in the center of your roasting dish. Add vegetables, arranged around the corned beef. Top with sprigs of fresh thyme.
- Cover and return the roasting pan to the center of your oven, continue cooking at 325 degrees F (162 degrees C) for an additional 2 hours (or a total of 1 hour per pound of corned beef). When the corned beef is fork tender, it is ready to serve.
- Remove the corned beef and vegetables from the roasting pan, slice corned beef against the grain and serve with juices drizzled over when plated (if desired).
Stove Top Instructions
- *To make corned beef on the stove top, follow the directions in the recipe: add the liquids, seasoning, place the meat fat side up in a dutch oven or large pot. Bring to a boil, then reduce heat to low and simmer for 2 1/2 hours.
- After that 2 1/2 hours, add vegetables (except the cabbage) and cook for 15 minutes. Add the cabbage and cook for an additional 15-20 minutes, or until the meat, potatoes, and cabbage are tender.
Slow Cooker & Crock Pot Instructions
- **To make corned beef in a slow cooker or crock pot, follow the directions in the recipe: add the liquids, seasoning, place the meat fat side up, then add your vegetables. On low setting, cook in slow cooker for 8 1/2 to 10 hours. On high setting, cook for 4 1/2 to 6 hours (or until meat is tender).
Instant Pot & Pressure Cooker Instructions
- ***To make corned beef using an instant pot or pressure cooker, follow the directions in the recipe: add the liquids, seasoning, place the meat fat side up and cook on the high pressure or meat/stew setting for 90 minutes.
- While the corned beef rests, add the vegetables and seal your instant pot or pressure cooker and cook on high setting for 10 more minutes.
Notes
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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