Corned Beef and Cabbage

This mouthwatering Corned Beef and Cabbage is braised in the oven. At the end of cooking, the top is slathered with whole grain mustard mixed with honey and charred under the broiler for the finishing touch. Serve it with a loaf of soda bread and a side of whole grain mustard or horseradish cream for St Patrick’s Day.

Easy Corned Beef and Cabbage Recipe

What is Corned Beef?  Corned beef is essentially a lean cut of meat, in this case, a brisket, that has been cured with large grains of rock salt called “corns” then, seasoned using pickling spices. The blend may include various combinations of seasonings including coriander, mustard, peppercorns, allspice, cinnamon, ginger, clove along with other herbs and seasonings. Corned beef is  synonymous with St. Patrick’s Day and can be found at deli’s year-round. Because of this, we usually assume it has Irish origins but, food historians are often divided about the history surrounding corned beef. You can read more about that here on My Recipes. How to make Corned Beef and Cabbage: (Scroll down for full printable recipe.)

• Prepare Pan -Preheat oven to 325°F.
• Brisket – Place brisket into a deep large roasting pan fat side up. Fill with hot water about 3/4 way up the side of brisket leaving fat cap exposed. (Amount of water will vary depending on the size of the pan.)
• Season – Add seasoning packet, bay leaves, granulated garlic and onion powder. Add a few dashes of Worcestershire sauce, if using. Sprinkle with freshly ground black pepper and top with a few sprigs of fresh thyme.
• Cover and Bake – Cover pan with foil. Bake for 2 1/2 hours.
• Vegetables – Remove foil and add carrots, potatoes, onion and cabbage wedges. Recover and continue to bake for another 1 1/2 – 2 hours or until brisket is fork tender.
• Mustard – In a small bowl, mix together whole grain mustard and honey.
• Once corned beef is fully cooked and shreds easily, remove foil. Use a slotted spoon to remove cabbage wedges to a platter and keep warm.
• Coat Brisket with Mustard Mixture- Increase the oven temperature to broil. Slather the top with mustard and honey then broil for several minutes to char. Remove to a cutting board, let rest uncovered for 10 minutes.
• Slice and Serve – Slice brisket and arrange on a platter with cabbage, potatoes, carrots and onion. (Strain cooking liquid to remove seasonings prior to serving)
• Serve immediately garnished with fresh parsley or thyme with a drizzle of jus or whole grain mustard on the side.

Slow Cooked Corned Beef

Slow cooking corned beef is ideal for optimum flavor. Due to the lean nature of brisket, it’s the ideal choice for cooking low and slow. Corned beef is salt cured so, it’s often made submerged completely in water to remove some of the salt and seasoned to enhance the flavor. The technique I use in this recipe, will give you the best of both worlds. It’s braised in the oven but, slathered with honey mustard at the end of cooking and charred under the broiler to give it both flavor and texture. Corned beef can also be made in a slow cooker, or on the stovetop with excellent results and those instructions are included, too.

How to Make the Best Corned Beef and Cabbage Recipe

• Ingredients you’ll need to make homemade corned Beef and Cabbage: Corned beef brisket, granulated onion, onion powder, black pepper, fresh thyme, Worcestershire sauce, small potatoes, carrots, cabbage, onion, whole grain mustard and honey.
• Kitchen tools you’ll need: Large roasting pan, measuring cups and spoons, sharp knife and cutting board, small bowl, whisk, pastry brush and vegetable peeler.
• Please note, corned beef is salt cured and shrinks quite a bit while cooking, so consider this and adapt the size depending on the amount of servings needed.
• Start with a deep oversized pan. This will ensure that you have ample room to add all of the ingredients.
• Should you choose to make corned beef on the stovetop or in a slow cooker, it can still be slathered with honey mustard and broiled in the oven to char. Remove the corned beef to a baking pan, and proceed with that step per the recipe, then let stand before carving.
• Stovetop and oven instructions are included in the Cook’s note.
• Serve corned beef drizzled with the strained cooking liquid, whole grain mustard or homemade horseradish cream as I use in this Beef Stroganoff recipe.
• A loaf of Easy Irish Soda Bread would be the perfect accompaniment.
• Store Corned Beef and Cabbage chilled in the refrigerator for up to 3 days, Reheat gently in a 350°F covered with foil or in single serving portions in an air fryer or microwave basted with cooking liquid. Don’t overheat!

More Easy Beef Recipes to Make

• Slow Cooked Pot Roast with creamy mushroom gravy.
• This recipe for Braised Italian Pot Roast is smothered with a tomato, onion and pepper sauce.
• Instant Pot Mississippi Pot Roast comes together in no time flat.
• Roasted Eye of Round can be served as an entree or thinly sliced and turned into an All American roast beef sandwich.
• Coca Cola Pot Roast turns soda into the most delicious jus.
• Tender Oven Braised Pot Roast and Vegetables.
• Braised Beef Chuck Steak from My Food and Family.

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Helpful Kitchen Items:

• Dutch Oven
• Measuring Set
• Kitchen Utensils
• Knives and Chopping Board