Baked Corned Beef and Cabbage

Baked Corned Beef and Cabbage is a super tender and delicious one pot meal that deserves a spot at your table more than once a year!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings 6 people
Calories 612kcal
Author Tristin Rieken


  • 3-4 pounds corned beef brisket flat portion
  • 1/4 cup canola oil divided
  • 2 large yellow onions peeled and quartered
  • 3 cloves garlic peeled and minced
  • 1 pound petite potatoes rinsed and scrubbed
  • 1 medium head cabbage cut into 8 wedges, core intact
  • 6-8 cups water
  • salt and pepper to taste


  • Preheat oven to 300 degrees Fahrenheit. Rinse and pat brisket dry with paper towels. In a large dutch oven or cast iron skillet heat 2 tablespoons canola oil over medium high heat until shimmering. Brown the beef on both sides, about 10 minutes then transfer to baking dish or plate.
  • Add cabbage wedges to hot rendered fat in pan and cook on each side until browned and blistered, about 30 seconds per side. Transfer to plate and continue with remaining cabbage wedges. 
  • All the rendered fat should have been absorbed by the cabbage wedges, so add the last 2 tablespoons of canola oil to the pan. If there is still rendered fat, drain all but 2 tablespoons and skip adding any additional oil. Reduce heat to medium and add quartered onions and 1/4 teaspoon sea salt. Cook until lightly browned and softened, about 3 minutes. Add garlic and cook until fragrant, about 1 minute.
  • Deglaze pan with 1 cup water, scraping up any browned bits. Then add remaining 5 cups water and bring to a boil. Pour over browned corned beef brisket in a baking dish or leave liquid in dutch oven and place the browned brisket back into the dutch oven, covering with at least 1/2 inch of liquid. Tightly cover baking dish with aluminum foil or place lid on dutch oven and bake.
  • After 2.5 hours remove lid or foil and ensure that the brisket is still covered by liquid, adding more if necessary. Cook an additional 30 minutes. 
  • Add petite potatoes and bake, uncovered, 1 hour longer. Then remove brisket to cutting board to rest and add blistered cabbage wedges to the braising liquid and potatoes and continue baking until potatoes are cooked through and cabbage is tender but still has bite, about 15 minutes.
  • Slice brisket across the grain in 1/4 inch slices and place on a platter. Remove veggies from broth and arrange around baked corned beef slices. Strain broth and pass separately with horseradish, coarse deli mustard and a big loaf of crusty bread.


To make Baked Corned Beef and Cabbage ahead of time simply cook brisket completely, through step five. Then, cool in it's juices and cover tightly with aluminum foil. Refrigerate up to 3 days. When ready to serve add potatoes and cabbage and reheat in a 325 degree oven until potatoes are tender and brisket is warmed through, about one hour. Leftovers can be reheated in the same way.


Calories: 612kcal | Carbohydrates: 18g | Protein: 35g | Fat: 43g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 2779mg | Potassium: 1070mg | Fiber: 2g | Sugar: 2g | Vitamin C: 80.3mg | Calcium: 47mg | Iron: 4.5mg