Canned beef and cabbage in the oven – You won’t believe how easy it is to make this recipe perfectly tender and tasty! Our traditional recipe for baked cabbage and corned beef is cooked slowly and slowly for the most delicious and totally foolproof pot dish.
“corned beef and baked cabbage” />The best and easiest corned beef and
baked cabbage recipe Canned beef
and cabbage are a classic dish to make for St. Patrick’s Day, Easter, Easter or any spring celebration. (It’s also great for Christmas and New Year!) It features tender, salty and succulent corned meat slowly roasted with winter earthy cabbage for a hearty and comforting dish.
We’ve tried many versions over the years and developed a wonderfully easy, almost foolproof, canned beef and oven-roasted cabbage recipe that the whole family will love. For me, this is the simplest and tastiest way to do it. This is a complete meal of a pot with potatoes and carrots in the mix, and is ideal to enjoy between seasons or anytime you crave a meat and potato meal full of spices.
What ingredients you’ll
need
You only need a handful of simple, fresh ingredients and some pantry staples to make the best corned beef and baked cabbage.
Here’s everything you need for this classic recipe:
Canned beef breast – flat cut, with spice package
Whole wheat mustard – regular or spicy
Light brown sugar – for a touch of sweetness
Cracked black pepper – a little spice to balance the sweet flavors and green cabbage mustard –
fresh, without wilting
Sweet onion – as
yellow or white carrots – either wholecarrots or baby to facilitate preparation
Wondering “where is the salt?” Canned beef is so salty on its own, that the juices from the meat will season the vegetables as they cook. No need to add extra!
How to make
corned beef and
cabbage in the oven The
preparation time to make the best corned beef recipe with cabbage is only 15 minutes. Then the meat and vegetables are slowly roasted in the oven for a few hours, without problems.
Follow these simple steps to prepare a tender, juicy, rustic dinner of corned beef and cabbage for your next family gathering:
First, preheat the oven to 325 degrees F and place a large roasting pan. Briefly rinse the corned beef breast with cold water and then pat dry. Place it in the pan to roast with the fatty side facing up.
In a small bowl, mix the whole mustard, brown sugar and black pepper. Rub the mixture over the top of the breast to cover evenly.
Then sprinkle the seasoning packet on the base of the roasting pan, around of meat.
Pour 4 cups of water into the pan, being careful not to wash the mustard mixture from the breast.
Cover the top of the pan tightly with foil. Bake in the preheated oven for 2 hours.
When the canned meat is almost ready, prepare the vegetables: cut the cabbage in half and remove the core, and then cut each half into 4 segments. Peel the onion and cut it into segments. Trim and peel the carrots, and then cut them into 2-3 inch segments.
When corned beef comes out of the oven, increase the temperature at 350 degrees F. Place the garlic cloves in the juices left in the pan. Then place the cabbage, onion, carrots and potatoes around the breast.
Pour some of the juices from the pan over the vegetables. Then place the canned meat back in the oven and bake for 30 minutes, uncovered. Pour more broth over the vegetables and bake for another 30 minutes, or until the larger carrots and potatoes are tender.
Get the full (printable) recipe for baked corned beef and cabbage below. Enjoy!
Frequently Asked Questions
How can I cut and serve this recipe?
When the roast is done, remove the pan from the oven and let stand for a few minutes. Transfer the meat to a cutting board and use a serrated knife to cut the breast into thin strips. Then place the corned meat and vegetables in a dish and serve hot.
Serve with a side of extra mustard or creamy horseradish sauce.
What are the storage suggestions?
The leftover corned beef and cabbage are delicious! Keep leftovers cooled in an airtight container in the fridge for 3-4 days.
Use leftover slices of corned beef to make sandwiches loaded with sauerkraut and more mustard. They are fabulous to enjoy for lunch with a hot bowl of creamy Irish cauliflower soup!
Why was my recipe for roasted corned beef so salty?
Canned beef is VERY salty. That’s why you don’t add salt anywhere in the recipe. Meat salt gives flavor to all vegetables. Remember to rinse corned beef before baking to remove excess salt.
