Baked Corned Beef and Cabbage

Naomi Mela Recipe

By Naomi Mela nmela

~ 1/3 lb per person
Prep Time:
Cook Time:

Many of my friends have only eaten boiled or canned corned beef before they met me. One friend in particular, asked what I was cooking. I told her 'corned beef and cabbage'. I asked if she wanted to taste and she said she never has liked it. I asked how it was fixed. Finally figured it out as caned. She took a small bite, before she left, she had 2 large slices and was licking her lips all the way home.


1 pkg
pre packed corned beef w/seasoning pack most are about 3 lbs
1 large
cabbage head
3 lb
3-4 lb

Directions Step-By-Step

Open the package of corned beef. Rinse well, and put into a roasting pan. Take the seasoning pack and put the seasonings into a cheese cloth and put under the beef. Use about 1/2 cup of water to rinse out beef bag and put into the pan and cover it. Put into a slow oven (about 250 degrees) and just let it cook for about 3 hrs.

Most packages of corned beef are about 3lbs. If you want more, use another pack.
While meat is cooking, prepare vegetables. I usually wedge slice the cabbage. ( Cut it in 1/2, lay flat side down and cut into wedges)
Wash or peel the potatoes and carrots. My family eats the skins for more nutrition. Cut into uniform sizes, about 2inch cubes for the potatoes or small wedges (1/4 cut small potatoes) and 2-3 inch lengths for the carrots(depends on the diameter).
Par boil the vegetables. Carrots on the bottom, let cook for a few min, then the potatoes and then cabbage. I find the veggies cook faster in the oven if par-boiled first. You want them to be a little under-done so they can pick up the flavors of the meat. Take the veggies out of the pan, into a bowl to keep them from over-cooking and save the broth.
Check your beef about 2-3/4 of the 3 hr mark. If it is 'fork-tender', take it out of the oven. If not, let it cook for another 20 min.
When meat looks/feels like it is almost ready to fall apart, take it out of the oven, put it on a platter, add all your veggies into the pan, check the water level. If you think it needs another 1/2 cup or so, add the broth from the pan the veggies were cooked in. (You want to have the veggies at least 1/2 way covered with broth) Put the meat back into the pan, cover it and let it finish cooking the veggies.
When everything is cooked, take the cover off and turn the temp up to about 350 for about 10 min. It will make a nice crisp to the top of your meat.
Take it out, put the meat on a platter and slice away. Your veggies have the great flavor of the spices and beef cooked into them so they shouldn't need any salt but some still like more pepper added to their plates. :)

About this Recipe

Course/Dish: Other Main Dishes, Roasts
Main Ingredient: Beef
Regional Style: American
Hashtag: #corned-beef

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Naomi Mela nmela
May 12, 2015
To answer Jean,
the fatty side should be up as it well help to keep everything moist.
Naomi Mela nmela
May 12, 2015
I have not been back to the site for a while, today has been the first in over a year. Sorry I wasnt able to get back sooner...
The only thing I find with cooking it ahead is that it does taste better warm. By all means cook ahead but be prepared to warm the meat as it can become too greasy if there is too much fat in the meat. I usually warm the meat in a skillet and the veggies in the microwave myself. I really enjoy a little crusty taste on the meat. Tell me what you thinK.. I will try and be more up to date in the furture and not leave anyone hanging so long again.
Paul Roberts Rmpaul
Mar 15, 2015
Do you think this would work well if made ahead of time . . . All but the final baking, with adjustments for starting cold? So we could have it on a workday weekday and eat at a reasonable time. Any thoughts or experience with this?
Jean Curtin JeanCurtin
Mar 22, 2014
Should the fatty side of the beef be up or down for best results?
Naomi Mela nmela
Apr 26, 2013
Thank you Rita. I hope you and yours enjoyed it.