Oven-Baked Corned Beef and Vegetables

Oven Corned Beef and Vegetables

The Spruce

Prep: 20 mins
Cook: 3 hrs
Total: 3 hrs 20 mins
Servings: 6 servings
Nutrition Facts (per serving)
862 Calories
40g Fat
27g Carbs
95g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 862
% Daily Value*
Total Fat 40g 51%
Saturated Fat 15g 77%
Cholesterol 290mg 97%
Sodium 243mg 11%
Total Carbohydrate 27g 10%
Dietary Fiber 7g 27%
Protein 95g
Calcium 145mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(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 the dish is done. It's a very easy recipe to fix and cook. Whether you're celebrating St. Patrick's Day or simply preparing a Sunday dinner, this meal will be a hit.

Gussy it up with fresh chopped parsley or some chopped chives. Enjoy some soft homemade dinner rolls or Irish soda bread with this dish.


  • 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. Gather the ingredients.

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

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

    cook the meat
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  4. 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
    The Spruce
  5. Peel the carrots and slice in half lengthwise, and then slice them crosswise into 2 1/2 to 3-inch lengths.

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

    prep potatoes
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  7. 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
    The Spruce
  8. Arrange the vegetables around the brisket and then add another 1/2 cup of water.

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

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


  • Rinse the corned beef off before cooking, as this rids it of some of the saltiness. Then place it fat side up in the pan to cook.
  • Don't trim the fat from the corned beef before cooking, cut the layer of fat off before slicing. Slice against the grain for nice even slices if you have a flat-cut brisket.
  • Leftovers? Enjoy a Reuben sandwich the next day.

Recipe Variations

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

How to Store

If there are any leftovers, make sure they've cooled down and then place them in an airtight container. They will keep in the fridge for three to four days.

Flat Cut Corned Beef or Point Cut?

  • The point-cut brisket has a pointed end. It is a fatty cut, making it very juicy, and it comes apart in shreds. The flat-cut brisket is leaner throughout with a layer of fat on the bottom to keep the meat moist. If you want a cut you can cut into neat slices, choose the flat cut.