Jump to Recipe This Irish corned beef and cabbage with Guinness beer is a traditional favorite that’s super popular for St. Patrick’s Day here in the States! It’s incredibly easy to make and super flavorful whether you’re serving it up fresh out of the oven or slicing it for leftover sandwiches! Easy Irish Corned Beef And Cabbage 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.
Corned Beef and Cabbage is a wonderful comfort food meal equally suitable for St. Patrick’s Day celebrations and family dinners!
Jump to:Easy Irish Corned Beef And Cabbage 🤔 What Is Corned Beef? 🥘 Irish Corned Beef Ingredients 🔪 How To Make Corned Beef & Cabbage 💭 Angela’s Tips & Recipe Notes ❔ What To Use Leftover Corned Beef For ☘️ More Irish Recipes! 📋 Recipe 💬 Comments
No matter its origins, the richness of baked corned beef and cabbage is served perfectly with this slow-roasted corned beef! The meat melts in your mouth with an incredible savory flavor! 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. 🥘 Irish Corned Beef Ingredients Just a few great veggies to serve with your corned beef brisket and you’ll have a wonderfully hearty family meal! You can add or omit vegetables as desired!
Corned Beef BrisketBeef BrothGuinness - 2 bottles (extra stout)Seasoning - Corned beef seasoning, plus salt and pepper.Coarse Ground MustardBrown Sugar Herbs - Garlic, bay leaves, and fresh thyme.Veggies - Green cabbage, Onion, parsnips, carrots, celery, and garlic.Red Potatoes 🔪 How To Make Corned Beef & Cabbage How To Make Corned Beef In The Oven Preheat. Set your oven to 325°F (162°C) and move the racks down so that your roasting dish will be centered in the oven.Prepare. 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.Season. Coat the top of your corned beef with the coarse ground mustard, then sprinkle with brown sugar. Season with salt and freshly ground black pepper then cover and cook for 1 hour.Strain. Remove the roasting pan from the oven, and transfer the corned beef to a cutting board. Then strain the liquids to remove whole herbs (if desired, OR a spice sachet or bouquet garni could have been used to place all whole spices). Return the strained liquid to the roasting pan.Add ingredients. 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.Roast. Cover and return the roasting pan to the center of your oven, and continue cooking at 325°F (162°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.Serve. Remove the corned beef and vegetables from the roasting pan, rest for 15-20 minutes, then slice corned beef against the grain and serve with juices drizzled over when plated (if desired). How To Make Stove Top Corned Beef Assemble. Add the liquids and seasoning, then place the meat fat side up in a dutch oven or large pot. Simmer. Bring to a boil, then reduce heat to low and simmer for 2 ½ hours. Vegetables. After 2 ½ hours, add vegetables (except the cabbage) and cook for 15 minutes. Finish. Add the cabbage and cook for an additional 15-20 minutes, or until the meat, potatoes, and cabbage are tender. 💭 Angela’s Tips & Recipe Notes All cooking methods should have an internal temperature of 145°F (63°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. ❔ What To Use Leftover Corned Beef For Try using the leftovers from this tasty corned beef recipe on our Irish Nachos, yum! Enjoy! 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).
See all of my recipes HERE««
☘️ More Irish Recipes! Some of my favorite Irish recipes to make for St. Paddy’s Day! Lamb StewApple CakeTraditional Irish Soda BreadIrish Soda Bread PuddingIrish BarmbrackPotato Leek SoupApple Blackberry Crumble
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
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Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 17 reviews
Corned Beef and Cabbage
This Irish corned beef and cabbage with Guinness beer is a traditional favorite that’s super popular for St. Patrick’s Day here in the States! It’s incredibly easy to make and super flavorful whether you’re serving it up fresh out of the oven or slicing for leftover sandwiches!
Author | Angela
Servings: 12 servings Calories: 448kcal Prep 20 minutes Cooking 4 hours Total Time 4 hours 20 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 3-4 lbs corned beef brisket▢ 2 cups beef broth▢ 23 oz Guinness (2 11.5 ounce bottles extra stout)▢ 1 batch homemade corned beef and cabbage seasoning mix (see recipe)▢ 2-3 tablespoon coarse ground mustard (I use Inglehoffer brand)▢ 2-3 tablespoon light brown sugar▢ 2 tablespoon 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)
InstructionsPreheat your oven to 325°F (162°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.3-4 lbs corned beef brisket, 2 cups beef broth, 23 oz Guinness, 1 batch homemade corned beef and cabbage seasoning mixCoat the top of your corned beef with the coarse ground mustard, then sprinkle with brown sugar and season with salt and pepper. Cover and cook for 1 hour.2-3 tablespoon coarse ground mustard, 2-3 tablespoon light brown sugar, each, salt & pepperRemove 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 or bouquet garni 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 and add the bay leaves.2 tablespoon garlic, 2 bay leaves, 3-4 sprigs fresh thyme, 1 large yellow onion, 10-12 red potatoes, 6-8 carrots, 6-8 ribs celery, 4 parsnips, 1 head green cabbageCover and return the roasting pan to the center of your oven, continue cooking at 325°F (162°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 InstructionsTo 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 ½ hours. After that 2 ½ 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. Equipment You May Needroasting panCutting BoardChef’s Knife Video NotesAll 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. ***The perfectly cooked corned beef will melt in your mouth, not fall apart on your plate. Corned beef that is too tender, does not slice well for sandwiches (a common use for left overs!). NutritionCalories: 448kcal (22%) | Carbohydrates: 50g (17%) | Protein: 24g (48%) | Fat: 18g (28%) | Saturated Fat: 6g (38%) | Cholesterol: 61mg (20%) | Sodium: 1514mg (66%) | Potassium: 1658mg (47%) | Fiber: 9g (38%) | Sugar: 12g (13%) | Vitamin A: 5284IU (106%) | Vitamin C: 87mg (105%) | Calcium: 105mg (11%) | Iron: 4mg (22%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! baked corned beef, best corned beef and cabbage recipe, Corned Beef and Cabbage, corned beef and cabbage ingredients, how to make corned beef, Irish corned beef and cabbage Course Beef Dishes, Dinner Recipes, EntreesCuisine American, English, IrishAngela @ BakeItWithLove.comAngela 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! bakeitwithlove.com/about/
This Irish corned beef and cabbage with Guinness beer is a traditional favorite that’s super popular for St. Patrick’s Day here in the States! It’s incredibly easy to make and super flavorful whether you’re serving it up fresh out of the oven or slicing it for leftover sandwiches!
Easy Irish Corned Beef And Cabbage
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.
Corned Beef and Cabbage is a wonderful comfort food meal equally suitable for St. Patrick’s Day celebrations and family dinners!
No matter its origins, the richness of baked corned beef and cabbage is served perfectly with this slow-roasted corned beef! The meat melts in your mouth with an incredible savory flavor!
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.
🥘 Irish Corned Beef Ingredients
Just a few great veggies to serve with your corned beef brisket and you’ll have a wonderfully hearty family meal! You can add or omit vegetables as desired!
- Corned Beef BrisketBeef BrothGuinness - 2 bottles (extra stout)Seasoning - Corned beef seasoning, plus salt and pepper.Coarse Ground MustardBrown Sugar Herbs - Garlic, bay leaves, and fresh thyme.Veggies - Green cabbage, Onion, parsnips, carrots, celery, and garlic.Red Potatoes
🔪 How To Make Corned Beef & Cabbage
How To Make Corned Beef In The Oven
- Preheat. Set your oven to 325°F (162°C) and move the racks down so that your roasting dish will be centered in the oven.Prepare. 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.Season. Coat the top of your corned beef with the coarse ground mustard, then sprinkle with brown sugar. Season with salt and freshly ground black pepper then cover and cook for 1 hour.Strain. Remove the roasting pan from the oven, and transfer the corned beef to a cutting board. Then strain the liquids to remove whole herbs (if desired, OR a spice sachet or bouquet garni could have been used to place all whole spices). Return the strained liquid to the roasting pan.Add ingredients. 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.Roast. Cover and return the roasting pan to the center of your oven, and continue cooking at 325°F (162°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.Serve. Remove the corned beef and vegetables from the roasting pan, rest for 15-20 minutes, then slice corned beef against the grain and serve with juices drizzled over when plated (if desired).
How To Make Stove Top Corned Beef
- Assemble. Add the liquids and seasoning, then place the meat fat side up in a dutch oven or large pot. Simmer. Bring to a boil, then reduce heat to low and simmer for 2 ½ hours. Vegetables. After 2 ½ hours, add vegetables (except the cabbage) and cook for 15 minutes. Finish. Add the cabbage and cook for an additional 15-20 minutes, or until the meat, potatoes, and cabbage are tender.
💭 Angela’s Tips & Recipe Notes
- All cooking methods should have an internal temperature of 145°F (63°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.
❔ What To Use Leftover Corned Beef For
Try using the leftovers from this tasty corned beef recipe on our Irish Nachos, yum! Enjoy!
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).
See all of my recipes HERE««
☘️ More Irish Recipes!
Some of my favorite Irish recipes to make for St. Paddy’s Day!
- Lamb StewApple CakeTraditional Irish Soda BreadIrish Soda Bread PuddingIrish BarmbrackPotato Leek SoupApple Blackberry Crumble
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
📋 Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 17 reviews
Corned Beef and Cabbage
This Irish corned beef and cabbage with Guinness beer is a traditional favorite that’s super popular for St. Patrick’s Day here in the States! It’s incredibly easy to make and super flavorful whether you’re serving it up fresh out of the oven or slicing for leftover sandwiches!
Author | Angela
Servings: 12 servings Calories: 448kcal Prep 20 minutes Cooking 4 hours Total Time 4 hours 20 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 3-4 lbs corned beef brisket▢ 2 cups beef broth▢ 23 oz Guinness (2 11.5 ounce bottles extra stout)▢ 1 batch homemade corned beef and cabbage seasoning mix (see recipe)▢ 2-3 tablespoon coarse ground mustard (I use Inglehoffer brand)▢ 2-3 tablespoon light brown sugar▢ 2 tablespoon 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)
InstructionsPreheat your oven to 325°F (162°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.3-4 lbs corned beef brisket, 2 cups beef broth, 23 oz Guinness, 1 batch homemade corned beef and cabbage seasoning mixCoat the top of your corned beef with the coarse ground mustard, then sprinkle with brown sugar and season with salt and pepper. Cover and cook for 1 hour.2-3 tablespoon coarse ground mustard, 2-3 tablespoon light brown sugar, each, salt & pepperRemove 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 or bouquet garni 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 and add the bay leaves.2 tablespoon garlic, 2 bay leaves, 3-4 sprigs fresh thyme, 1 large yellow onion, 10-12 red potatoes, 6-8 carrots, 6-8 ribs celery, 4 parsnips, 1 head green cabbageCover and return the roasting pan to the center of your oven, continue cooking at 325°F (162°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 InstructionsTo 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 ½ hours. After that 2 ½ 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. Equipment You May Needroasting panCutting BoardChef’s Knife Video NotesAll 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. ***The perfectly cooked corned beef will melt in your mouth, not fall apart on your plate. Corned beef that is too tender, does not slice well for sandwiches (a common use for left overs!). NutritionCalories: 448kcal (22%) | Carbohydrates: 50g (17%) | Protein: 24g (48%) | Fat: 18g (28%) | Saturated Fat: 6g (38%) | Cholesterol: 61mg (20%) | Sodium: 1514mg (66%) | Potassium: 1658mg (47%) | Fiber: 9g (38%) | Sugar: 12g (13%) | Vitamin A: 5284IU (106%) | Vitamin C: 87mg (105%) | Calcium: 105mg (11%) | Iron: 4mg (22%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! baked corned beef, best corned beef and cabbage recipe, Corned Beef and Cabbage, corned beef and cabbage ingredients, how to make corned beef, Irish corned beef and cabbage Course Beef Dishes, Dinner Recipes, EntreesCuisine American, English, Irish
Angela @ BakeItWithLove.comAngela 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! bakeitwithlove.com/about/
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Love This Recipe?Click On A Star To Rate It!
5 from 17 reviews
Corned Beef and Cabbage
This Irish corned beef and cabbage with Guinness beer is a traditional favorite that’s super popular for St. Patrick’s Day here in the States! It’s incredibly easy to make and super flavorful whether you’re serving it up fresh out of the oven or slicing for leftover sandwiches!
Author | Angela
Servings: 12 servings
Calories: 448kcal
Prep 20 minutes
Cooking 4 hours
Total Time 4 hours 20 minutes
Ingredients US CustomaryMetric1x2x3x▢ 3-4 lbs corned beef brisket▢ 2 cups beef broth▢ 23 oz Guinness (2 11.5 ounce bottles extra stout)▢ 1 batch homemade corned beef and cabbage seasoning mix (see recipe)▢ 2-3 tablespoon coarse ground mustard (I use Inglehoffer brand)▢ 2-3 tablespoon light brown sugar▢ 2 tablespoon 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)
InstructionsPreheat your oven to 325°F (162°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.3-4 lbs corned beef brisket, 2 cups beef broth, 23 oz Guinness, 1 batch homemade corned beef and cabbage seasoning mixCoat the top of your corned beef with the coarse ground mustard, then sprinkle with brown sugar and season with salt and pepper. Cover and cook for 1 hour.2-3 tablespoon coarse ground mustard, 2-3 tablespoon light brown sugar, each, salt & pepperRemove 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 or bouquet garni 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 and add the bay leaves.2 tablespoon garlic, 2 bay leaves, 3-4 sprigs fresh thyme, 1 large yellow onion, 10-12 red potatoes, 6-8 carrots, 6-8 ribs celery, 4 parsnips, 1 head green cabbageCover and return the roasting pan to the center of your oven, continue cooking at 325°F (162°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 ½ hours. After that 2 ½ 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.
Equipment You May Needroasting panCutting BoardChef’s Knife
Video
Notes*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. ***The perfectly cooked corned beef will melt in your mouth, not fall apart on your plate. Corned beef that is too tender, does not slice well for sandwiches (a common use for left overs!).
Nutrition
Calories: 448kcal (22%) | Carbohydrates: 50g (17%) | Protein: 24g (48%) | Fat: 18g (28%) | Saturated Fat: 6g (38%) | Cholesterol: 61mg (20%) | Sodium: 1514mg (66%) | Potassium: 1658mg (47%) | Fiber: 9g (38%) | Sugar: 12g (13%) | Vitamin A: 5284IU (106%) | Vitamin C: 87mg (105%) | Calcium: 105mg (11%) | Iron: 4mg (22%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Beef Dishes, Dinner Recipes, EntreesCuisine American, English, Irish
US CustomaryMetric
