Corned Beef and Cabbage is a recipe my mother has been making for years. She always kept it simple, nothing fancy, and it always came out perfect! This corned beef and cabbage recipe bakes slowly in the oven on low heat for the most tender, juicy slices of beef. The cabbage cooks separately in a skillet to keep it from being too mushy. This is a favorite in our household, especially this time of year. It’s absolutely perfect for Sunday dinners, St. Patrick’s Day, or any special occasion you like!
Corned beef is a type of salt-cured beef (typically brisket), which helps to tenderize this otherwise tough cut of meat and gives it a deep, savory flavor. This recipe is my favorite way to cook it because it’s simple, satisfying, and my family LOVES it. The slow-cooked corned beef turns out so flavorful, and the cabbage is perfectly seasoned and cooked to perfection. Be sure to cut your beef against the grain, though, to ensure maximum tenderness (more on this below!). I don’t need a special reason to make this delicious dish, but it’s especially popular around St. Patrick’s Day when corned beef and cabbage takes center stage.
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Prep your ingredients: Gather all the ingredients and preheat your oven to 350°F.
Rinse the corned beef: Take the corned beef (about 3 lb.) out of the package and save the spice packet. Discard any juices in the package. Rinse your corned beef on all sides in the sink (to remove excess salt). Use paper towels to dry the beef well and remove excess water.
Cook the corned beef: Place the beef into a 9×13-inch baking dish with the fat side facing up and sprinkle the spice packet over the top. Pour 2 cups beef broth around the sides of the beef (don’t pour it over the beef, or it’ll wash away the spices!).
Cover the baking dish with aluminum foil and bake in the preheated oven for 1 hour.
Baste the corned beef: Once the beef has been cooking for an hour, turn the heat down to 325°F. Take the baking dish out of the oven and remove the foil. Be careful, as the steam will be hot! Use a large spoon to baste the corned beef with the beef broth from the baking dish. Recover the dish with foil and bake for another 3 hours at 325°F. (Baste once more halfway through the 3 hours. The total cooking time will depend on the size of your corned beef.)
Your corned beef is done when it’s fork-tender. If it’s not fork-tender, you can pop it back in the oven for a little longer until it is. Once it’s finished baking, remove it from the oven and let it rest. I keep it covered with foil, so it stays warm while resting.
Prep the cabbage: While the corned beef is resting (or during the last 20 minutes of cooking time), you can cook the cabbage. Discard any wilted or damaged outer leaves from your half a head of cabbage before slicing it into thin strips, as shown here.
Sauté the onions: Heat a large skillet over medium heat and add 1 Tbsp olive oil and 2 Tbsp butter. Once the butter is melted and the skillet is hot, add your diced onion. Sauté the onion in the olive oil and butter until soft and translucent, about 4-5 minutes.
Cook the cabbage: Now, add the chopped cabbage, ¼ cup chicken broth, ¾ tsp creole seasoning, and ¼ tsp smoked paprika to the skillet with the onions. Stir to combine and cook for 15-20 minutes or until the cabbage is tender to your liking. Be sure to stir the cabbage occasionally to ensure it cooks evenly.
Serve: Once done, taste the cabbage and adjust the seasoning by adding salt and black pepper to your liking. Place the rested corned beef on a cutting board and slice against the grain. I like to serve the cooked cabbage on a large platter with the sliced beef on top, but you can also portion it onto individual plates. Serve, and enjoy!
This baked corned beef and cabbage recipe is absolutely delicious served with horseradish sauce and a side of homemade Irish soda bread. But if horseradish isn’t your thing, you can also pair it with some grainy mustard or a simple beef gravy. For an extra comforting meal, I think roasted potatoes are a great addition, especially when they’re crispy and seasoned just right. And if you have leftovers, don’t let them go to waste! Corned beef makes an incredible Reuben sandwich or a deliciously crispy corned beef hash for breakfast the next day.
Store your leftovers in an airtight container in the fridge for up to 3-4 days. You can reheat both the cabbage and the corned beef (separately) in the microwave until heated through. The cabbage also reheats well in a skillet on the stovetop. If you’d prefer to reheat the beef in your oven, preheat the oven to 325°F and place the slices of beef into a baking dish with a little broth or water. Cover the dish with foil and heat until the internal temperature of the meat reaches 165°F (the recommended temperature for reheating leftovers).
You can also freeze the cabbage and corned beef for up to 2-3 months, but keep in mind the cabbage will get much softer when thawed and reheated. Thaw overnight in the fridge before reheating.
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