Corned Beef and Cabbage in the Oven
Whether you make corned beef and cabbage in the oven or in the slow cooker, this classic dinner turns out tender, juicy, and packed with flavor. The oven gives you a beautifully roasted finish, while the slow cooker delivers that effortless, set-it-and-forget-it comfort.
Servings: 8 servings
Calories: 578kcal
Equipment
- Slow Cooker
Ingredients
- 3-4 lb. corned beef with spices - flat cut I buy Boyles
- 1 ½ cups water
- 4 carrots cut into pieces
- 8 small red potatoes halved or quartered depending on size
- 1 onion peeled cut into chunks
- ½ head cabbage coarsely chopped
HORSERADISH CREAM SAUCE
- 1 cup sour cream
- 2 tablespoons prepared horseradish plus more to taste
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon sugar
Instructions
- Place corned beef in the slow cooker
- Add water
- Cook on HIGH for 4-5 hours or LOW for 8 hours total. (Add the carrots, potatoes, and cabbage during the last 1 ½ hours. You may have to rearrange things in the pot to fit the cabbage.
- When beef is tender, and veggies are cooked through, remove the meat onto a cutting board and slice it into strips or pull it into chunks. Slice across the grain if slicing the beef. I usually pull into chunks.
- Plate the meat with potatoes, carrots, and cabbage.
- Serve with horseradish cream sauce or stone ground mustard if desired.
HORSERADISH CREAM SAUCE
- Combine all of the ingredients in a small bowl and stir to combine. Taste and adjust seasoning, adding more horseradish to taste, if desired.
Notes
- Oven Method: Preheat the oven to 350°F. Set one oven rack in the middle position and another in the bottom position.
Place the corned beef fat side up in a large roasting pan (you'll trim the fat after the meat is cooked). Pour about ⅛ inch of water around the meat. Bake for 1 hour per pound of corned beef. One hour before your cooking time is up. Add the carrots, potatoes, onion and cabbage.
Serve with horseradish cream sauce if desired.
The secret to tender corned beef isn’t more liquid — it’s time. Corned beef becomes soft when the connective tissue slowly breaks down, so cook it low and slow and always slice against the grain for the most tender texture. Use leftovers for my Reuben sliders. Store leftover corned beef in an airtight container in the refrigerator for up to 4 days. For best results, keep it with a little of the cooking liquid or broth to prevent it from drying out. To freeze:
Wrap sliced or whole corned beef tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2–3 months. Reheating tip:
Reheat gently with a splash of broth or water, covered, in the oven or microwave to keep the meat tender and juicy.
Nutrition
Calories: 578kcal | Carbohydrates: 44g | Protein: 31g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Cholesterol: 109mg | Sodium: 2247mg | Potassium: 1736mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5346IU | Vitamin C: 89mg | Calcium: 102mg | Iron: 5mg
