Corned Beef and Cabbage

hick · ‎03-28-2010

Who has a no fail method for cooking corned beef and cabbage in the oven???

I see crock pot recipes and stove top recipes but not that many oven recipes.

Much appreciated.

Thanks

Ainhisg · ‎03-09-2010

I do! This is seriously the best corned beef you will EVER have! I had a cooking blog for years and actually got this recipe from a personal chef.

Corned Beef and Cabbage

1 (3-4 lb.) flat cut corned beef brisket

3 tbsp. butter

1 medium yellow onion, sliced

4 cups beef broth, beer, or dry white wine

Red potatoes (3/4 of a 5 lb. bag)

Baby carrots (16 oz. bag)

Small head of cabbage

Butter, softened

Freshly ground black pepper

Preheat oven to 325 degrees. Over medium heat, melt the 3 tbsp. of butter in a Dutch oven or oven-safe stock pot. (I use an 8 qt. stock pot.) Add onion and saute until translucent. Meanwhile, unwrap the brisket, set spice packet aside, and rinse the brisket with cool water. Pat dry. Trim as much fat as you can from the brisket, and rub the seasonings from the spice packet all over the meat. Put the brisket on top of the onions, and pour 1 ½ cups of liquid (beef broth, beer, or dry white wine) over the meat. Bring to a simmer. Cover tightly and put in a preheated oven. Halfway through cooking, add 1 ½ cups more of the liquid. Bake until fork slips easily in and out of meat--about 4 hours for a 3-lb. brisket and 5 hours for a 4-lb. brisket. Brisket should measure at a minimum temperature of 170 degrees.

While brisket is baking, cut the potatoes in half (or fourths if large). Add carrots and potatoes to the brisket in that order. For firm vegetables, add during the last hour of cooking. For soft vegetables, add during the last 1 ½ hours of cooking. Pour remaining 1 cup of broth over the vegetables. When brisket and vegetables are done, remove from heat and let rest, covered, for about 20 minutes.

Cut the head of cabbage into quarters. Then cut each fourth in half to create 8 thin wedges. Leave the core intact as it helps hold the wedges together. Spread softened butter on the cut side of the wedges, and sprinkle with freshly ground black pepper. Place wedges in a steamer basket; place over, but not touching, boiling water. Cover; reduce heat, and steam until tender--about 30 minutes.

wagirl · ‎03-09-2010

I have tried oven cooking corned and cabbage and it was fine. I prefer the crock pot myself. It's more contained, easy to put together and tend and always taste amazing. I don't cook a huge amount anymore. I use the crock pot liners that are better than sliced bread, so clean up is a breeze. One thing I do now, is add the veggies,-- cabbage, carrots, spuds, to the meat about 3/4 of the way from being done--hate mushy spuds but do love the carrots and the cabbage cooked in the broth.

JeanLouiseFinch · ‎10-03-2011

Thanks for the recipe/instructions, @Ainhisg. I have only made a corned beef brisket two or three times in my life and I would do the simmering method on the stove. Our schedule is not conducive to us having our corned beef dinner on the 17th this year. I have to make it another day instead. I will give your oven method a try.

deepwaterdotter · ‎03-09-2010

This recipe is very similar to the one I use, comes out great every time.

Ainhisg · ‎03-09-2010

@JeanLouiseFinch enjoy, enjoy! We're having ours this Friday. We'll also have Irish soda bread, so I can't wait!

I just reread my recipe and did want to make sure it is clear that after you add the potatoes and carrots to the pot, you pour the remaining cup of broth over the vegetables at that time before putting it all back into the oven. Just didn't want there to be any confusion on that step.

Here is a pic of the end product! Served on an old Temp-tations pattern called Farmer's Market.

JeanLouiseFinch · ‎10-03-2011

That's a beautiful presentation, @Ainhisg. ☘️

SoCal Bred · ‎05-04-2020

I've tried Paula Deen's 'Easy Corned Beef & Cabbage' a receipe you can get online, it's quick and easy, works for me😊

jannabelle1 · ‎09-12-2010

Oven Baked Corned Beef

Pre-heat oven to 275 degrees

Place meat on large piece of heavy-duty foil. Sprinkle spice packet around meat and wrap tightly. Place on a baking sheet.. (Do not add water or broth).

Bake 1 1/2 to 2 hours PER POUND.

I got this recipe here about 3 years ago, but didn't record who posted it. I've used it since then and find that I like the corned beef much better than doing it in the crockpot (which is what I used to do). There is less shrinkage and it's less messy and is more tender IMO.

One year I wrapped potatoes, carrots and a few cabbage wedges separately and baked them along with the package of corned beef. I added seasonings and about a half cup of vegetable broth.

Optional glaze: Apricot jam, mustard and a little horseradish.

RespectLife · ‎02-27-2012

@jannabelle1 wrote:
Oven Baked Corned Beef

Pre-heat oven to 275 degrees
Place meat on large piece of heavy-duty foil. Sprinkle spice packet around meat and wrap tightly. Place on a baking sheet.. (Do not add water or broth).
Bake 1 1/2 to 2 hours PER POUND.

I got this recipe here about 3 years ago, but didn't record who posted it. I've used it since then and find that I like the corned beef much better than doing it in the crockpot (which is what I used to do). There is less shrinkage and it's less messy and is more tender IMO.

One year I wrapped potatoes, carrots and a few cabbage wedges separately and baked them along with the package of corned beef. I added seasonings and about a half cup of vegetable broth.

Optional glaze: Apricot jam, mustard and a little horseradish.

@jannabelle1