Corned Beef - In The Oven w/ Potatoes, Carrots and Cabbage
Corned Beef - In The Oven w/ Potatoes, Carrots and Cabbage is a medium Irish recipe that serves 5. 420 calories per serving. Recipe by This Is What We Do on YouTube.
Prep: 40 min | Cook: 3 hrs 5 min | Total: 4 hrs
Cost: $15.00 total, $3.00 per serving
Ingredients
- 2.75 lb Corned Beef Brisket (trimmed, rinsed to remove excess brine, patted dry)
- 1 tablespoon Bacon Fat (or any high‑heat oil such as vegetable oil)
- 0.5 teaspoon Garlic Paste (can substitute with minced fresh garlic)
- 0.25 cup Dijon Mustard (about 60 ml)
- 1 packet Corned Beef Seasoning Packet (included with the brisket)
- 1 pinch Black Pepper (freshly ground)
- 0.5 cup Beef Broth (low‑sodium)
- 2 medium carrots Carrots (peeled and cut into 1‑inch pieces)
- 2 medium potatoes Potatoes (peeled and sliced 1‑inch thick)
- 1 tablespoon Olive Oil (for tossing vegetables)
- to taste pinch Salt (for vegetables and cabbage)
- to taste pinch Black Pepper (for vegetables and cabbage)
- 1 medium onion Onion (optional, sliced)
- 4 tablespoons Unsalted Butter (for sautéing cabbage)
- 0.5 head Cabbage (green cabbage, sliced thin)
- 0.5 teaspoon Onion Powder (optional)
- 0.5 teaspoon Garlic Powder (optional)
- 0.5 teaspoon Crushed Red Pepper (optional for heat)
- 0.33 cup Water (for steaming cabbage)
Instructions
Preheat Oven
Set the oven to 350°F (175°C) and allow it to preheat fully.
Time: PT10M
Temperature: 350°F
Prepare the Brisket
Remove the corned beef brisket from its packaging, rinse under cold water to wash off excess brine, then pat completely dry with paper towels.
Time: PT5M
Sear the Brisket
Heat the large pan over medium‑high heat, add 1 tablespoon bacon fat (or oil), and sear the brisket 2–3 minutes per side until a brown crust forms.
Time: PT5M
Temperature: medium‑high
Transfer to Baking Dish
Place the seared brisket into the 9×13 aluminum tray, fat side up.
Time: PT1M
Make Mustard‑Garlic Rub
In a small bowl combine ½ teaspoon garlic paste with ¼ cup Dijon mustard and stir until smooth.
Time: PT2M
Rub the Brisket
Spread the mustard‑garlic mixture evenly over the top, sides, and bottom of the brisket.
Time: PT2M
Add Seasoning Packet
Sprinkle the contents of the corned‑beef seasoning packet over the meat and add a pinch of freshly ground black pepper.
Time: PT1M
Add Liquid
Pour ½ cup beef broth into the bottom of the tray, aiming for a ¼‑½ inch layer of liquid.
Time: PT1M
Cover Tightly
Seal the tray tightly with a sheet of aluminum foil, making sure no steam can escape.
Time: PT1M
First Bake
Place the covered tray on the center rack and bake for 1 hour 25 minutes.
Time: PT1H25M
Temperature: 350°F
Prepare Vegetables
While the brisket bakes, peel and cut carrots into 1‑inch pieces, slice potatoes into 1‑inch rounds, then toss them in a bowl with 1 tablespoon olive oil, salt and pepper.
Time: PT10M
Optional Onion
Slice one medium onion (optional) for extra flavor.
Time: PT2M
Add Vegetables
When the timer for the first bake goes off, carefully remove the foil (watch for hot steam) and arrange the carrots, potatoes, and optional onion around the brisket.
Time: PT2M
Second Bake
Re‑cover the tray with foil and return it to the oven for an additional 1 hour 25 minutes, until the vegetables are fork‑tender.
Time: PT1H25M
Temperature: 350°F
Optional Broil
After the vegetables are done, uncover and place the tray under the broiler for 5 minutes to brown the top.
Time: PT5M
Temperature: broil
Rest the Meat
Remove the brisket from the oven, tent loosely with foil, and let it rest for 10 minutes before slicing.
Time: PT10M
Cook Cabbage
While the meat rests, melt 4 tablespoons unsalted butter in the same large pan over medium heat, add sliced cabbage, ½ tsp onion powder, ½ tsp garlic powder, optional ½ tsp crushed red pepper, a pinch of salt and pepper; stir and cook 3 minutes.
Time: PT3M
Temperature: medium
Steam Cabbage
Add 1/3 cup water, reduce heat to medium‑low, cover the pan and simmer 6 minutes until the cabbage is tender.
Time: PT6M
Temperature: medium‑low
Slice and Serve
Slice the rested brisket against the grain, plate with the cooked cabbage, carrots, and potatoes, and enjoy.
Time: PT5M
Nutrition Facts
- Calories
- 420
- Protein
- 25 g
- Carbohydrates
- 20 g
- Fat
- 20 g
- Fiber
- 3 g
Dietary info: Gluten‑Free, Nut‑Free, Contains Pork
Allergens: Dairy, Mustard, Garlic
Ingredient Substitutions
- Instead of Corned Beef Brisket: Corned beef shoulder
- Instead of Bacon Fat: Olive oil, vegetable oil
- Instead of Garlic Paste: Fresh minced garlic
- Instead of Dijon Mustard: Stone‑ground mustard
- Instead of Corned Beef Seasoning Packet: Pickling spice blend
- Instead of Black Pepper: White pepper
- Instead of Beef Broth: Chicken broth, water + bouillon cube
- Instead of Carrots: Parsnips
- Instead of Potatoes: Sweet potatoes
- Instead of Olive Oil: Vegetable oil
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Onion: Shallots
- Instead of Unsalted Butter: Margarine
- Instead of Cabbage: Savoy cabbage
- Instead of Onion Powder: Fresh minced onion
- Instead of Garlic Powder: Fresh minced garlic
- Instead of Crushed Red Pepper: Red pepper flakes
Equipment Needed
- Large Pan
- 9×13 Aluminum Baking Tray
- Aluminum Foil
- Oven
- Mixing Bowl
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Tongs (optional)
- Wooden Spoon or Silicone Spatula
Critical Steps — Do Not Skip
- Pat the brisket dry before searing
- Sear each side of the brisket to develop a crust
- Seal the baking dish tightly with foil for the first bake
- Handle steam carefully when removing foil after the first bake
- Add vegetables and continue baking until tender
- Cook cabbage in the same pan to absorb beef flavors
Chef Tips from the Video
- Use low‑sodium beef broth to control the overall salt level.
- Add a splash of apple cider vinegar to the broth for a subtle tang that brightens the dish.
- For extra caramelization, brush the brisket with a little honey during the last 15 minutes of baking.
Troubleshooting
Brisket is too salty.
Rinse the meat thoroughly before patting dry and use low‑sodium broth; you can also soak the brisket in cold water for 30 minutes and change the water once.
Vegetables are undercooked while meat is done.
Cut vegetables into uniform 1‑inch pieces and add a little extra broth; if needed, increase the second bake by 10‑15 minutes.
Cabbage turns watery.
Do not add too much water; cover the pan only briefly and let excess liquid evaporate. Use a wide pan for better evaporation.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze sliced brisket and cooked vegetables in freezer‑safe bags for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Season and sear the brisket a day ahead, then refrigerate uncovered; bake when ready.
- Cut carrots and potatoes in advance and store them in a bowl of water in the fridge.
- Cabbage can be sautéed ahead and reheated gently before serving.
Frequently Asked Questions
What is the cultural significance and history of corned beef brisket with cabbage in Irish cuisine?
Corned beef and cabbage became popular among Irish immigrants in the United States as an affordable alternative to the traditional Irish bacon and cabbage. Over time it evolved into a staple for St. Patrick's Day celebrations and other Irish‑American gatherings.
What are the traditional regional variations of corned beef and cabbage in Irish‑American cuisine?
In some regions, the brisket is boiled rather than baked, and carrots and potatoes may be added directly to the pot. Some families also include mustard seeds or a splash of Guinness for deeper flavor.
How is corned beef brisket with cabbage traditionally served in Irish households?
It is typically sliced thick, plated with the boiled or baked vegetables, and served with a side of mustard or horseradish. A slice of soda bread often accompanies the meal.
What occasions or celebrations is corned beef brisket with cabbage traditionally associated with in Irish culture?
The dish is most closely linked to St. Patrick's Day, but it is also served at family gatherings, holidays, and as a comforting weekend dinner in Irish‑American homes.
What authentic traditional ingredients are essential for corned beef brisket with cabbage versus acceptable substitutes?
Traditional ingredients include a cured corned‑beef brisket, pickling spice (the seasoning packet), cabbage, carrots, potatoes, and a small amount of butter. Substitutes can be a corned‑beef shoulder, chicken broth instead of beef broth, or olive oil in place of bacon fat.
What other Irish dishes pair well with corned beef brisket with cabbage?
Pair it with Irish soda bread, colcannon (mashed potatoes with kale), or a simple green salad dressed with a mustard vinaigrette for a balanced meal.
What are the most common mistakes to avoid when making baked corned beef brisket with cabbage, carrots, and potatoes?
Common errors include not rinsing the brine off the meat, failing to pat the brisket dry before searing, sealing the foil loosely, and cutting vegetables too large, which leads to uneven cooking.
Why does this corned beef brisket recipe use a mustard‑garlic rub instead of a simple salt rub?
The mustard‑garlic rub adds a tangy depth and helps the seasoning packet adhere to the meat, creating a more complex flavor profile than salt alone.
Can I make baked corned beef brisket with cabbage ahead of time and how should I store it?
Yes, you can sear and season the brisket a day ahead, keep it covered in the refrigerator, then bake when ready. Leftovers store well refrigerated for up to three days or frozen for two months.
What texture and appearance should I look for when the cabbage is done in this recipe?
The cabbage should be bright green, tender but still slightly crisp, and the liquid should have mostly evaporated, leaving a glossy coating on the leaves.
What does the YouTube channel This Is What We Do specialize in?
The YouTube channel This Is What We Do specializes in straightforward, home‑cooked comfort food recipes with clear step‑by‑step instructions and practical tips for everyday cooks.
How does the YouTube channel This Is What We Do's approach to Irish cooking differ from other Irish cooking channels?
This Is What We Do focuses on accessible, no‑fuss techniques like oven‑baking and minimal equipment, whereas many Irish cooking channels emphasize traditional stovetop boiling or elaborate heritage methods.
Last updated: September 6, 2026
