Delicious Irish Braised Corned Beef and Cabbage meal made easy! An entire dinner with delicious veggies cooked right alongside corned beef. This corned beef brisket recipe will quickly become a comforting favorite!
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👩🏻🍳 Why You'll Love This Corned Beef in the Oven
Traditionally, corned beef can take DAYS to prepare because of the brining process, but with this corned beef brisket recipe, you can have the great taste of corned beef in a matter of hours instead of days. And as my family can attest, the result is delicious!
This recipe will provide an entire dinner for your family, with cabbage, carrots, and onions cooked right alongside the corned beef in the oven. Just sear the meat, rub it with spices, then toss it in a roasting pan with the veggies, garlic, and a few bay leaves. Simple, quick, and delicious!
🥘 Ingredients Needed
- corned beef brisket flat - the star of this dish!
- ground coriander, caraway seeds, pepper, thyme leaves, clove, thyme - a pungent and delicious blend of spices that give your veggies a warm and earthy taste.
- canola oil - used to sear the brisket.
- carrots, onion, cabbage - tasty vegetables that cook right alongside your brisket.
- garlic - 6 cloves may seem like a lot, but they're all necessary for a punch of flavor!
- bay leaves - help to tie in all of the flavors of the seasonings.
- beef stock - prevents your beef from drying out.
🔪 Instructions
- Rinse and pat dry your corned beef, then cut into 2 pieces.
- Mix together coriander, caraway, black pepper, thyme and clove in a small bowl and set it to the side.
- Sear the brisket in the oil over medium-high heat, fat side down first. It should take 3-4 minutes per side.
- Rub the brisket with your homemade spice blend and transfer to a roasting pan or Dutch oven.
- Add the carrots, cabbage, onion, and bay leaves over top, pour in the beef stock, then cover with a lid or some foil and braise at 325 degrees F for about 2 hours or until tender.
- Slice your brisket thinly and against the grain, then serve alongside vegetables! Garnish with parsley if desired.
👪 FAQs
Both methods are equally viable! The most important thing to keep in mind is that corned beef should be cooked for a long period of time over relatively low heat. Boiling should really be a low simmer. Braising - or searing the meat and then slow cooking in liquid - is the most common method.
Yes, as part of the braising process you will want to sear the meat first. This ensures that the outsides get nice and brown but ensures that the insides are tender.
Again, the best way to get tender corned beef is to cook it low and slow with enough liquid so that it won't get dried out.
The internal temperature should reach at least 145 degrees F, though if you cook it slightly longer it will be even more tender. It's normal for the beef to keep a pink color even when fully cooked.
Typically, corned beef is brined before you purchase it, whereas beef brisket is a raw cut of beef. This recipe for corned beef in the oven calls for a brisket that's gone through the same process used to make corned beef - it's the best of both!
Rest 10-15 minutes before cutting. This will help retain moisture and promote full and even cooking.
Wondering what to do with your leftover corned beef? Make this delicious and unique Irish Nachos with Corned Beef recipe!
🧊 Storing Braised Corned Beef
To store, transfer the beef and vegetables into an airtight container (or into separate containers if you prefer) and pop in the fridge. It should last 4-5 days.
There are several ways to reheat, the easiest of which being the microwave (cover it with plastic wrap or some kind of lid beforehand if possible). You can also heat your leftovers in the oven at 325 degrees F until everything is heated through, or transfer to an oven bag and heat in boiling water.
Leftovers can also be frozen for 2-3 months. To reheat, ideally you should let your leftovers thaw overnight and then follow one of the above methods.
💭 Helpful Tips
- When cooking a brisket in liquid, it's best to cook it fat side up.
- Pay attention to the cut of brisket you purchase; a flat cut is leaner and is easier to get a uniform cook, but a point cut tends to have more marbling from fat and will be more tender.
- You will have a leftover ½ head of cabbage, so here's an idea to use it as a side dish for another meal. Buy an extra onion when you are getting the ingredients for this recipe. Cut the leftover cabbage and the onion into strips about ¼ inch to ½ wide. Heat 3 tablespoons butter over medium high heat. Add the onion and cook until it starts to become translucent. Then add the cabbage with about ½ tablespoon salt and cook until tender.
This recipe for corned beef in the oven is an easy and delicious way to get that classic corned beef flavor without all of the extra time and prep that goes into brining the beef yourself!
📖 Variations
- For an even darker and richer flavor, substitute out the beef stock for a beer like Guinness or an Irish stout.
- Another great addition to this recipe would be miniature potatoes; to avoid over-cooking throw them in about halfway through braising the beef.
- You could omit the cabbage from the braising process and instead serve your corned beef with sauerkraut.
- Interested in a different way of preparing your corned beef? Try this easy smoked pastrami recipe!
🥗 Suggested Side Dishes
These side dishes would make great companions for your braised corned beef. You should also check out this list of St. Patrick's Day Desserts!
🥩 More Beef Recipes
If this braised corned beef recipe has you in the mood for more beef, try on of these great recipes!
Corned Beef in the Oven
Love this recipe? Awesome! Please give it a 5 star ⭐ rating below! And if you make this, snap a photo and tag me on Instagram. You can find me at DizzyBusyandHungry or #dizzybusyandhungry!
Recipe reprinted with permission from Certified Angus Beef®.
📋 Recipe Card
Irish Braised Corned Beef Brisket
Ingredients
- 4 lb corned beef brisket flat (Certified Angus Beef ®)
- 2 teaspoons ground coriander
- 1 teaspoon caraway seeds
- 1 teaspoon coarse ground black pepper
- 1 teaspoon dried thyme leaves
- ¼ teaspoon ground clove
- 2 tablespoons canola oil
- 1 pound carrots (peeled and cut in 1-inch chunks)
- 2 onions (cut in 1-inch chunks)
- 6 peeled garlic cloves (cut in half lengthwise)
- ½ head cabbage (cut in 8 wedges)
- 4 bay leaves
- 1 cup beef stock
- 2 tablespoons coarsely chopped fresh parsley (optional)
Instructions
- Remove corned beef from package, rinse and pat dry; cut into two equal pieces.4 lb corned beef brisket flat
- Preheat oven to 325°F.
- In a small mixing bowl, combine coriander, caraway, black pepper, thyme and clove; set aside.2 teaspoons ground coriander, 1 teaspoon caraway seeds, 1 teaspoon coarse ground black pepper, 1 teaspoon dried thyme leaves, ¼ teaspoon ground clove
- Heat oil in a large skillet over medium-high heat. Sear brisket until browned, fat side down first, 3-4 minutes per side.2 tablespoons canola oil
- Transfer brisket to a large roasting pan or Dutch oven. Evenly coat all sides of brisket with spice blend. Spread carrots, onions, garlic, cabbage and bay leaves evenly around and on top, add stock and cover tightly with foil or lid. Place in oven and braise 2 hours until tender.1 pound carrots, 2 onions, 6 peeled garlic cloves, ½ head cabbage, 4 bay leaves, 1 cup beef stock
- Slice thinly against the grain and serve with vegetables and broth, garnished with parsley.2 tablespoons coarsely chopped fresh parsley
Notes
- Cook the brisket fat side up to ensure maximum tenderness.
- The internal temperature of the meat should reach 145 degrees F when done.
- Use Guinness or Irish stout beer instead of beef stock for a more dark and rich dish.
- Adding baby potatoes halfway through cooking is a great way to incorporate more vegetables.
- If you prefer, omit the cabbage and serve with sauerkraut instead.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in March 2017, but was republished with tips, step by step photos, and a recipe change in March 2021.
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Jordan Litwin says
Worst recipe I’ve ever used. Followed to a T and a pretty darn good home chef and turned out tough and chewy. Don’t ruin your dinner party like I did. Use another recipe.
Kristin King says
I'm sorry to hear that this did not turn out for you. I have made this numerous times and I did not have that issue. Usually if the meat becomes tough it's because the oven was too hot or it was cooked for too long. It could also be that your pot was larger than mine so the liquid did not submerge the meat enough.
Mbeth Lavin says
Made last night, without caraway seeds and cabbage in the Dutch oven. Will absolutely make again-adding cabbage next time. The carrots and onion had so much flavor and meat so tender. I did add a dash of Worcestershire. Thanks so much for recipe.
Kristin King says
You're welcome. So glad you liked this!
Chich says
This is a nice recipe. We love it! Thanks
rika says
It looks so delicious! I love corned beef and cabbage. They go well together.
T33b0x says
when barbequing a brisket, it doesn't get tender until around 200 degrees F internal temp... it's hard for me to believe that although safe to eat a 145 internal temp corned beef brisket would be tender at all. am I missing something? thanks! look forward to trying your recipe.
Kristin King says
Great question! The difference comes down to the cooking method. When smoking or BBQing a brisket, it needs to reach around 200°F to break down all the connective tissue because it's cooked at a lower temperature for a longer time. However, braising uses a moist cooking environment that helps tenderize the meat at a lower internal temperature. By cooking it low and slow in liquid, the brisket becomes tender even at 145°F. Hope that helps, and I’d love to hear how it turns out if you give it a try!