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 15 minutesminutes
Cook Time 5 hourshours
Total Time 5 hourshours15 minutesminutes
Servings 6people
Calories 612kcal
Author Tristin Rieken
Ingredients
3-4poundscorned beef brisketflat portion
¼cupcanola oildivided
2largeyellow onionspeeled and quartered
3clovesgarlicpeeled and minced
1poundpetite potatoesrinsed and scrubbed
1mediumcabbagecut into 8 wedges, core intact
6-8cupswater
salt and pepperto taste
Instructions
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.
3-4 pounds corned beef brisket, ¼ cup canola oil
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.
1 medium cabbage
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 ¼ teaspoon salt. Cook until lightly browned and softened, about 3 minutes. Add garlic and cook until fragrant, about 1 minute.
2 large yellow onions, 3 cloves garlic
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 ½ inch of liquid. Tightly cover baking dish with aluminum foil or place lid on dutch oven and bake.
6-8 cups water
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.
1 pound petite potatoes
Slice brisket across the grain in ¼ 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.