Baked Corned Beef and Cabbage

Recipe Rating:
 5 Ratings
Serves: ~ 1/3 lb per person
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

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

The Cook

Naomi Mela Recipe
nmela
Member Since Apr 2014
Naomi's notes for this recipe:
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.
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Directions

1
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.
2
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).
3
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.
4
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.
5
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. :)

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Comments

1-5 of 18 comments

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user Emily Fields Johnson auntiem1964 - Mar 14, 2012
Thank you. I've never attempted corned beef but it is on my list!
user Emily Fields Johnson auntiem1964 - Mar 14, 2012
And by the way, your pictures are great.
user Tina Tuttle Tinaluvscookin - Mar 14, 2012
I've always had a corned beef and cabbage boiled, but I've wanted to bake, and now I am going to try your recipe. I also make this for New Years.
user Melody Linley Mellie56 - Mar 14, 2012
I had always boiled my corned beef and cabbage, but often wondered how it would be baked....I made this and OH MY GOODNESS. It made such a big difference in taste...My husband loved it as much as I did...Thank you very much Naomi....It's the only way I will cook this from now on....and by the way...I am in Columbus too.....O-H I-O lol.
user Melody Linley Mellie56 - Mar 14, 2012
I tried this recipe and say it's Family Tested & Approved!

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