Oven-Style Corned Beef and Vegetables

Oven Corned Beef and Vegetables

The Spruce

Ratings (33)
  • Total: 3 hrs 20 mins
  • Prep: 20 mins
  • Cook: 3 hrs
  • Yield: 6 Servings (6 Portions)
Nutritional Guidelines (per serving)
862 Calories
40g Fat
27g Carbs
95g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This corned beef and cabbage meal is cooked in the oven along with carrots, onions, and potatoes. The vegetables are added to the brisket about 30 minutes before it's done. It's a very easy recipe to fix and cook. 

Gussy it up with fresh chopped parsley or some chopped chives.


  • 1 (4-pound) cured corned beef brisket
  • 1 cup water
  • 1 medium to large head of cabbage
  • 4 medium carrots
  • 2 medium onions (or about 1 cup of small pearl onions or cippolini)
  • 6 to 8 medium to large red potatoes
  • Optional: fresh parsley (chopped)

Steps to Make It

  1. Place meat on a rack in a large oven-safe Dutch oven; add 1 cup water.

    prep meat
     The Spruce
  2. Cover the pot and bake at 325 F (165 C/Gas 3) for 2 1/2 hours.

    cook the meat
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  3. Cut the cabbage into 6 wedges, taking care to have part of the core in each wedge to keep them together.

    cut cabbage into wedges
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  4. Peel the carrots and slice in half lengthwise and then slice crosswise into 2 1/2 to 3-inch lengths.

    prep carrots
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  5. Peel the potatoes and slice into large chunks.

    prep potatoes
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  6. Peel the onions; leave them whole if they are quite small. For larger onions, cut them in half or quarters, depending on size.

    prep onions
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  7. Arrange the vegetables around the brisket and then add another 1/2 cup of water.

    surround meat with veggies
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  8. Cover and bake for another 30 to 40 minutes, or until vegetables are fork-tender.

    cook everything together
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  9. Remove the brisket to a platter and surround it with the vegetables. Sprinkle with fresh chopped parsley, if desired.

Tips and Variations

  • Add 1 rutabaga, peeled and cut into chunks or about 4 to 6 small peeled turnips.

  • Add 4 peeled parsnips to the vegetables.

  • Use a leaner corned beef round (eye of round). It isn't as tender, but it's leaner and excellent for slicing (pictured).