Baked Corned Beef & Cabbage
Nothing says comfort like this hearty Baked Corned Beef & Cabbage that brings families together around the dinner table! Anyone who loves a cozy, home-cooked meal will fall head over heels for this one-pan wonder. The best part is you get all those amazing traditional flavors without the crazy high sodium levels of store-bought corned beef.
Recipe Details
Timing & Servings: Active Time: 15 minutes, Total Time: 2 hours 45 minutes, Serves: 8 people.
Nutrition Profile: Diabetes-Friendly, Nut-Free, Dairy-Free, Healthy Pregnancy, Soy-Free, High-Protein, Egg-Free, Gluten-Free.
Nutrition Facts (per serving): 311 Calories, 10g Fat, 26g Carbs, 31g Protein.
Ingredients You’ll Need
Beef shoulder pot roast: You’ll need one 2½ pound boneless roast, trimmed of excess fat. This cut becomes incredibly tender and flavorful when slow-baked – it’s like magic!
Neutral oil: Just 1 tablespoon of canola or avocado oil works perfectly. This helps all those wonderful spices stick to the meat.
Ground pickling spice: 2 tablespoons of this spice blend gives you that classic corned beef flavor. You can grind whole pickling spice in a coffee grinder or buy it pre-ground.
Salt: 1¾ teaspoons might seem like a lot, but it’s way less than traditional corned beef. Trust me on this one!
Cabbage: 1½ pounds of Savoy or green cabbage, which is about half a medium head. Cut it into 2½-inch chunks so it holds up beautifully during baking.
Baby red potatoes: 1½ pounds scrubbed and halved. These little gems get so creamy and absorb all the delicious pan juices.
Carrots: 1 pound scrubbed and cut into 2-inch pieces. They add natural sweetness that balances the savory spices perfectly.
Beef stock: 1 cup of unsalted beef stock keeps everything moist and adds rich flavor. Low-sodium works great too!
Dijon mustard: 1½ tablespoons of stone-ground Dijon for serving. This tangy kick is absolutely essential – don’t skip it!
How to Make Baked Corned Beef & Cabbage
Step 1: Preheat your oven to 325°F. Place the beef on a large sheet of heavy-duty foil. Rub the oil evenly all over the meat. Sprinkle the pickling spice and salt evenly on all sides. Wrap the foil completely around the beef like a present. Place it in a large roasting pan and bake for 1 hour.
Step 2: Remove the pan from the oven carefully – it’s hot! Unwrap the foil slowly, letting all those amazing drippings fall into the pan. Nestle the cabbage, potatoes, and carrots around and under the beef. Drizzle the beef stock over all the vegetables. Cover the entire pan with foil and return to the oven.
Step 3: Bake until the vegetables are fork-tender and your meat thermometer reads 200°F in the thickest part of the beef. This takes about 1 more hour. Remove from the oven and transfer the beef to a cutting board. Let it rest for 10 minutes – this keeps all the juices in!
Step 4: Slice the beef thinly against the grain. Serve with the roasted vegetables and mustard on the side. Spoon those incredible pan drippings over everything for maximum flavor!
Easy and Quick Baked Corned Beef & Cabbage Version
Want to speed things up a bit? You can cut the vegetables smaller – about 1-inch pieces instead. This reduces the final cooking time by about 15-20 minutes. Plus, you can use pre-cut stew vegetables from the store to save on prep time. The flavors will be just as amazing, and dinner gets on the table faster!
Serving Ideas
This is already a complete meal in one pan, which I absolutely love! The tender beef paired with those perfectly cooked vegetables makes everyone happy. If you want to add a little something extra, some crusty bread or dinner rolls are perfect for soaking up those delicious pan juices.
Storage
Store leftovers in the refrigerator for up to 4 days in airtight containers. To reheat, warm gently in the microwave for 1-2 minutes or in a 300°F oven for about 15 minutes. You can also freeze portions for up to 3 months – just thaw overnight in the fridge before reheating.
Substitutions
No pickling spice? Mix together some mustard seeds, coriander, and black pepper – it works great! You can swap the beef shoulder for chuck roast if that’s what you have. Regular potatoes work fine instead of baby reds, just cut them into similar-sized pieces. Feel free to add parsnips or turnips along with the other vegetables too!
Pro Tips
- Temperature is key: Don’t rush the cooking – that 200°F internal temperature ensures incredibly tender meat that falls apart perfectly.
- Save those drippings: They’re liquid gold! Pour them over everything for the most amazing flavor boost.
- Cut against the grain: This makes even tough cuts incredibly tender and easy to chew.
- Don’t skip the rest: Letting the meat rest for 10 minutes keeps all those delicious juices from running out when you slice it.
FAQs
Can I make this in a slow cooker instead?
You bet! Brown the seasoned beef in a skillet first, then add everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. The oven method gives you better browning, but the slow cooker works great too!
Why use beef shoulder instead of real corned beef?
Great question! Traditional corned beef is super high in sodium because it’s been brined for days. This method gives you all those amazing flavors with way less salt, plus you control exactly what goes into your food.
Can I prep this ahead of time?
Sure! You can season the beef and cut all your vegetables the night before. Just store everything separately in the fridge, then assemble and bake when you’re ready. It actually helps the flavors develop even more!
What if my vegetables aren’t tender after an hour?
No worries! Just cover and keep cooking, checking every 15 minutes. Sometimes larger pieces need a little extra time. The beef can handle the extra cooking – it just gets more tender!
I hope your family loves this cozy, comforting meal as much as mine does! Let me know how it turns out for you – I always love hearing about your cooking adventures and any fun tweaks you make to the recipe.
