This classic dish features tender corned beef and sweet cabbage, all roasted together in the oven. The result is a hearty and comforting meal that warms the soul.
Trust me, the smell of this cooking will make your mouth water! I love to serve it with some creamy mashed potatoes for an extra treat. Now, who’s ready for seconds? 😋
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star of the show. Aim for a brisket that comes with a spice packet for added flavor. If you can’t find corned beef, consider using a beef roast with similar spices or even a vegetarian substitute like jackfruit, though the flavor will differ.
Olive Oil: I prefer olive oil for its flavor when searing. If you’re out of it, other options like canola oil or even butter will work well, just keep an eye on the smoke point if using butter.
Vegetables: Feel free to swap the carrots and potatoes with other root veggies like parsnips or sweet potatoes. If you’re low on time, you can also use frozen potatoes and carrots, but add them later during cooking to prevent over-softening.
Cabbage: Green cabbage works best here, but savoy or red cabbage can be used too for a different taste and look. Just remember to adjust the cooking time if you switch varieties.
How Do I Get the Best Flavor When Searing Meat?
Searing is a key step that adds depth to the dish. It creates a nice crust and enhances the flavor with caramelization.
- Start by heating your skillet to medium-high before adding the olive oil. Wait until the oil shimmers.
- Pat the brisket dry to avoid steaming, which hinders browning. A good sear takes only about 3-4 minutes per side, so don’t rush it!
- Don’t overcrowd the pan. If your skillet is too small, consider searing in batches for even cooking.
Remember, once you’ve seared the meat, let it rest before slicing. This helps keep the juices in, making the meat tender and flavorful. Enjoy cooking your corned beef for a comforting meal!
How to Make Oven Roasted Corned Beef and Cabbage?
Ingredients You’ll Need:
For the Main Dish:
- 3 to 4 lb corned beef brisket (with spice packet)
- 1 tbsp olive oil (for searing)
- 4 large carrots, peeled and trimmed
- 12 small new potatoes or baby potatoes, washed
- 1 medium head of green cabbage, cut into wedges
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 cup beef broth or water
- 1 tsp black pepper
- 1 tsp mustard seeds (optional)
- Fresh chives or parsley, chopped for garnish
How Much Time Will You Need?
This delicious dish takes about 15 minutes for prep and about 2.5 to 3 hours for roasting in the oven. Once you slice the corned beef, it’s all ready to serve, making it a great meal for gatherings or special occasions!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). This ensures that your corned beef and vegetables will cook evenly and come out perfectly tender.
2. Prepare the Corned Beef:
Rinse the corned beef brisket under cold water to wash off extra salt. Then, pat it dry with paper towels. Rub the meat all over with olive oil and sprinkle it lightly with black pepper. This simple step preps the meat for a nice flavor!
3. Sear the Meat:
In a heavy oven-safe skillet or roasting pan, heat the pan on medium-high. Add the brisket and sear it until it’s nicely browned, about 3-4 minutes per side. This adds wonderful flavor and color!
4. Sauté the Aromatics:
Remove the brisket from the pan and set it aside. Add the sliced onions and minced garlic to the pan, sautéing them briefly until they soften, which should take just a minute or two.
5. Add the Vegetables:
Now, arrange the peeled carrots and washed potatoes around the pan, placing the seared brisket back in the center. Add the cabbage wedges around the edges for a colorful presentation.
6. Season It Up:
If you like, sprinkle mustard seeds over the meat and veggies, along with any seasoning packet that came with the corned beef. This will add some great flavors to your dish!
7. Pour in the Liquid:
Carefully pour the beef broth or water into the pan, making sure not to wash off the seasoning from the beef. This liquid will help keep everything moist while roasting.
8. Cover and Roast:
Cover your roasting pan tightly with foil or a lid. This helps to trap in moisture. Place the pan in the preheated oven and let it roast for about 2.5 to 3 hours. You’ll know it’s done when the meat is tender and vegetables are cooked through.
9. Rest and Slice:
When it’s done roasting, carefully remove it from the oven and let the meat rest for about 10 minutes. This step makes a big difference in keeping the meat juicy. When ready, slice the corned beef against the grain for the best texture.
10. Serve and Enjoy:
Place the sliced corned beef on a platter surrounded by the roasted cabbage, carrots, and potatoes. Finish it off with a garnish of freshly chopped chives or parsley for a pop of color!
Enjoy this classic hearty meal perfect for St. Patrick’s Day or any comforting feast!
Can I Use a Different Cut of Meat?
Yes! While corned beef brisket is traditional, you can use a point cut or flat cut of corned beef. Just be aware that cooking times may vary slightly depending on the thickness of the meat.
What If I Don’t Have Beef Broth?
No problem! If you don’t have beef broth, water works just fine. For added flavor, you can use vegetable broth or even chicken broth as a substitute.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stovetop or in the microwave, making sure to add a splash of broth or water to keep it moist.
Can I Cook This Recipe in a Slow Cooker?
Absolutely! To adjust for a slow cooker, simply sear the brisket first, then place it in the slow cooker along with the vegetables and broth. Cook on low for 8-10 hours or on high for 4-6 hours until tender.
