Easy Baked Corned Beef and Cabbage
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If you are looking for the best baked corned beef and cabbage recipe, look no further. This easy corned beef and cabbage is perfect for St. Patrick’s Day or anytime you just want this classic comfort food.
Easy Baked Corned Beef and Cabbage
No St. Patrick’s Day feast is complete without a little Corned Beef and Cabbage. Whether it’s served up traditionally like this recipe or made into egg rolls-you can’t go wrong! If you’ve never tried a homemade Corned Beef, you’re missing out! A great corned beef and cabbage recipe starts a cut of beef you’ve cured yourself. Forget those prepackaged corned beef you’ve seen in the supermarket-this is the real deal!
Making Corned Beef is easier than you think! It starts with a 4 pound beef brisket that you dry rub with a mixture of salt, peppercorns, thyme, allspice, paprika and bay leaves. It is then placed in a 2 gallon ziploc bag, weighed down with about 12 pounds of weight and allowed to cure for 7 days. When it’s time to prepare, you just rinse off the brine, place in a Dutch Oven and cover with 1 inch of water. After about 3 hours of simmering, you have the best Corned Beef you will ever taste. Serve with boiled vegetables and Irish Soda Bread and you have one incredible St. Patrick’s Day feast!
Where Can I Find Pickling Spice?
Oftentimes, when you buy corned beef, the pickling spice comes with it. If yours does not, or you just need to buy some pickling spice for other reasons, you can usually find it in the spice aisle. You can also make your own by flavoring using the spices I have listed below.
Do I Have to Use a Dutch Oven?
Dutch ovens are known as being perfect for braises because it is heavy and that helps to retain the heat and distribute the heat evenly. Since you always want to sear your meats before cooking them, the dutch oven is great for cooking at high temperatures on the stovetop, for the perfect sear, and then, it can be moved to the oven. This makes for less cleanup.
If you choose to use something else instead of a dutch oven, you will want to use a skillet, I like a cast-iron skillet best, to sear the meat and then you need to get a roasting pan to braise the corned beef in.
Best Sides for Easy Corned Beef and Cabbage
Corned beef and cabbage can easily be a meal on its own. You can also serve it with roasted potatoes and a side of carrots. This is the typical way corned beef and cabbage is made and served. You can certainly change it around and serve it with something else as well.
Ingredients
- Kosher salt
- Cracked black peppercorns
- Dried thyme
- Ground allspice
- Paprika
- Bay leaves
- Beef brisket
- Carrots
- Red potatoes
- Rutabaga
- Green cabbage
How to Make Corned Beef and Cabbage
For the Corned Beef: In a small bowl, combine salt, peppercorns, thyme, allspice, paprika, and bay leaves.
Using metal skewer, poke 30 holes on each side of the brisket. Rub each side evenly with the salt mixture. Place brisket in 2-gallon zipper-lock bag. Try to force out as much air as possible. Place in 13 by 9-inch baking dish, cover with second, similar-size pan, and weight with 2 bricks or heavy cans of similar weight (about 12 pounds). Refrigerate 5 to 7 days, turning once a day.
Remove the brisket from the brine and rinse off the brine with cold water. Pat the brisket dry with paper towels. Place the brisket in a large Dutch oven and cover with 1 inch of water. Bring to boil over high heat. Reduce heat to medium-low, cover, and simmer until skewer inserted in thickest part of brisket slides in and out with ease, 2 to 3 hours.
Adjust oven rack to middle position and heat oven to 200 degrees. Transfer meat to large platter, ladle 1 cup cooking liquid over meat, cover with aluminum foil and place in oven to keep warm.
For the Vegetables: Add carrots, potatoes, and rutabaga to the remanning cooking liquid in the Dutch oven and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until vegetables begin to soften, about 7 minutes.
Add cabbage, increase heat to high and return to boil. Reduce heat to medium-low, cover, and simmer until all vegetables are tender, 13 to 18 minutes.
Meanwhile, remove meat from oven, transfer to a carving board, and slice against grain into 1/4-inch slices. Return meat to platter. Transfer vegetables to meat platter, moisten with additional broth. Serve with horseradish, either plain or mixed with whipped cream or sour cream, or with grainy mustard.
More St. Patrick’s Day Recipes
If you are craving more delicious St. Patrick’s Day recipes, you are going to love these other options. Don’t just eat these delicious meals on St. Patrick’s Day, you should enjoy them all year long.
- Bailey’s Irish Cream Chocolate Cheesecake – Who says Bailey’s is only for drinking. Bailey’s Irish Cream Cheesecake with a thick Oreo cookie crust and topped with chocolate ganache and chocolate curls is perfect as a St. Patrick’s Day drink and all year long.
- Corned Beef and Cabbage Eggroll Appetizer – Corned Beef and cabbage in a crispy eggroll is perfection. This is a great way to use up leftover corned beef or whenever you want the great taste of corned beef.
- Slow Cooker Shepherd’s Pie – Sheperd’s Pie is a classic Irish dish that many people don’t know it Irish. It is comforting and delicious and perfect for any time of the year. I love to make this when I have leftover mashed potatoes.
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Easy Baked Corned Beef and Cabbage
Ingredients
For the Corned Beef:
- 1/2 cup kosher salt
- 1 tablespoon cracked black peppercorns
- 1 tablespoon dried thyme
- 2 1/4 teaspoons ground allspice
- 1 1/2 teaspoons paprika
- 2 bay leaves, crumbled
- 1 4- to 5-pound beef brisket, flat cut, trimmed
For the Vegetables:
- 1 1/2 pounds carrots, peeled and halved crosswise, thick end halved lengthwise
- 1 1/2 pounds small red potatoes
- 1 rutabaga, 1 pound, peeled and halved crosswise; each half cut into 6 chunks
- 1 small head green cabbage, 2 pounds, uncored, cut into 8 wedges
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Instructions
- For the Corned Beef: In a small bowl, combine salt, peppercorns, thyme, allspice, paprika, and bay leaves.
- Using metal skewer, poke 30 holes on eachside of the brisket. Rub each side evenly with the salt mixture. Place brisket in 2-gallon zipper-lock bag. Try to force out as much air as possible. Place in 13 by 9-inch baking dish, cover with second, similar-size pan, and weight with 2 bricks or heavy cans of similar weight (about 12 pounds). Refrigerate 5 to 7 days, turning once a day.
- Remove the brisket from the brine and rinse off the brine with cold water. Pat the brisket dry with paper towels. Place the brisket in a large Dutch oven and cover with 1 inch of water. Bring to boil over high heat. Reduce heat to medium-low, cover, and simmer until skewer inserted in thickest part of brisket slides in and out with ease, 2 to 3 hours.
- Adjust oven rack to middle position and heat oven to 200 degrees. Transfer meat to large platter, ladle 1 cup cooking liquid over meat, cover with aluminum foil and place in oven to keep warm.
- For the Vegetables: Add carrots, potatoes, and rutabaga to the remanning cooking liquid in the Dutch oven and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until vegetables begin to soften, about 7 minutes.
- Add cabbage, increase heat to high and return to boil. Reduce heat to medium-low, cover, and simmer until all vegetables are tender, 13 to 18 minutes.
- Meanwhile, remove meat from oven, transfer to a carving board, and slice against grain into 1/4-inch slices. Return meat to platter. Transfer vegetables to meat platter, moisten with additional broth. Serve with horseradish, either plain or mixed with whipped cream or sour cream, or with grainy mustard.
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