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Easy Corned Beef and Cabbage takes tender beef brisket and simmers it long and slow in a savory broth made from apple juice kicked up with a dash of mustard. Making corned beef and cabbage in the oven is so simple, and the addition of hearty potatoes and tender carrots turns it into a one-pot meal.
Why You’ll Love This Corned Beef and Cabbage Recipe
Delicious Details
- Cuisine Inspiration: Irish
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free, Dairy-free
- Skill Level: Easy
There’s a lot going for this corned beef and casserole recipe, the main one being that it will definitely warm you up on a cold winter’s night! And it’s the perfect St. Patrick’s Day dinner. Here’s why you’ll love my version of corned beef and cabbage:
- A one-pot meal. You can certainly add a salad or bread as a side, but you can easily make a full meal out of just the beef and vegetables!
- Gluten-Free. All of the ingredients needed to make this corned beef and cabbage in the oven are naturally gluten-free. Just make sure to check the labels on the mustard to make sure it’s gluten-free.
- Easy. This version of corned beef and cabbage cooks in the oven, so you won’t have to deal with standing over a stove. All you’ll need to do is a few minutes of prep work and let the oven do the rest of the job.
What You’ll Need
Here’s an overview of the ingredients in this corned beef and cabbage recipe. Don’t forget to check the recipe card lower down for the full ingredient amounts.
- Corned Beef: Purchase corned beef that also comes with a seasoning packet.
- Honey Mustard: Or you can use spicy brown or Dijon mustard.
- Dry Mustard: Such as Coleman’s dry mustard.
- Apple Juice: Or you can use a mix of juice and water.
- Potatoes: I use red potatoes, but you could also use Yukon gold potatoes.
- Cabbage: Green cabbage is traditionally used in this dish.
- Carrots: Peeled and cut into sticks or rounds.
How to Make Corned Beef and Cabbage in the Oven
Follow along with my method for this corned beef and cabbage below. I’ve included the detailed instructions lower down in the recipe card.
- Prepare. Preheat the oven and rinse and dry the beef.
- Season and cook. Sprinkle the seasonings and mustard on top of the beef, then add the apple juice. Cover and cook for about 2-3 hours.
- Finish. Add in the potatoes, cabbage, and carrots. Cook the corned beef and cabbage for about 30 minutes more, then slice and serve.
Tips for the Best Corned Beef
I love this homey, simple meal that’s perfect as the recipe is written, or you can try some variations.
Here are a few suggestions and tips to help you make corned beef and cabbage:
- Consider the potatoes. The size you cut the potatoes will impact the cooking time. I like to quarter my potatoes but if you cut them smaller your meal will be ready faster.
- Use the leftover cabbage in other dishes. If you don’t use the entire head of cabbage, shred the rest to make coleslaw or egg roll in a bowl.
- Make it spicy. Add some ground mustard or chopped jalapeno to the seasoning.
- Add vegetables. To take it up a notch, add onions and mushrooms to the vegetables in the stew.
- Use up leftovers. Cut some of the corned beef and make a sandwich, serve it over pasta or rice, or add it to a hash.
How to Store & Reheat Leftovers
Here’s how to store your leftover corned beef and cabbage:
- Fridge – Place cooled, leftover corned beef and cabbage in an airtight container and store it in the fridge for up to 3 days.
- Freezer – Transfer cooled portions of corned beef and cabbage to a freezer-safe, airtight container or sealable freezer-safe bag and store them in the freezer for up to 3 months. Thaw completely in the fridge before reheating.
- To Reheat – You can rewarm leftover corned beef and cabbage in the oven at 330°F for 5 to 8 minutes, or place it in a saucepan, cover it, and reheat over medium-low heat until heated through.
Make It A Meal
Corned beef and cabbage arguably is a one-plate meal, but you can add a few sides to make it more complete. Here are some of my serving suggestions:
- Add bread. Go with traditional Irish Soda Bread (that’s my gluten free recipe). Ot try toasted slices of Gluten Free Sandwich Bread alongside corned beef and cabbage, and use them to soak up that savory broth.
- With cornbread. I love a simple, homey side with corned beef and cabbage. Make a batch of Gluten Free Cornbread Muffins or Gluten Free Cornbread (made with apple butter!) and serve it warm with plenty of butter.
- A salad. Add a fresh crunchy salad to this hearty main dish. Try my veggie-loaded Winter Salad with Feta and Cranberries or Apple Coleslaw recipes.
- Mashed potatoes. A classic pairing with corned beef and cabbage is mashed potatoes. You can leave the potatoes out of the stew and serve portions over Instant Pot Mashed Potatoes. Or go sweeter with Maple Cinnamon Mashed Sweet Potatoes. You could also make flavorful whipped cauliflower!
Corned Beef and Cabbage
Easy Corned Beef and Cabbage takes tender beef brisket and simmers it long and slow in a savory broth made from apple juice kicked up with a dash of mustard. Making corned beef and cabbage in the oven is so simple, and the addition of hearty potatoes and tender carrots turns it into a one-pot meal.
Servings: 8 servings
Ingredients
- 3 pounds corned beef plus seasoning packet
- 1 tablespoon honey mustard (you can substitute spicy brown or Dijon mustard)
- 1 teaspoon dry mustard
- 3 cups apple juice (this may vary, pour to cover ¾of the corned beef. You can also use 2 cups of juice and 1 cup of water)
- 3 pounds red potatoes , cleaned ( not peeled), and diced
- 3 cups chopped cabbage
- 2 cups carrots, peeled and cut your favorite way (I love Julienne but they can be round as well)
Instructions
- Preheat the oven to 350°F. Unpack, rinse and pat dry the corned beef. Place it in a Dutch oven, fat side (cap) up.
- Sprinkle the seasoning packet, honey mustard, and dry mustard on top of the corned beef. Pour the juice on the side to cover it about three-quarters of the way up the side of the meat.
- Cover and cook in the preheated oven for 2-3 hours or until the internal temperature reaches 145°F. If you are able to, you can open Dutch oven and with a ladle baste the juice back on the corned beef.
- Add the potatoes, cabbage and carrots. Cover and put back in the oven to cook for 30 minutes or until the potatoes are soft when inserting a fork.
Nutrition Facts
Corned Beef and Cabbage
Amount Per Serving
Calories 523
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 8g40%
Polyunsaturated Fat 1g
Monounsaturated Fat 12g
Cholesterol 92mg31%
Sodium 2141mg89%
Potassium 1522mg43%
Carbohydrates 43g14%
Fiber 5g20%
Sugar 14g16%
Protein 29g58%
Vitamin A 5385IU108%
Vitamin C 73mg88%
Calcium 58mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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