Oven Baked Corned Beef And Roasted Cabbage

This St. Patrick’s Day favorite could not be easier and is so tasty.  Forget those boiled dinners, this oven-baked dinner is much more flavorful.  I like to serve it with Roasted Garlic Horseradish Mashed Potatoes and Sauteed Haricot Verts.

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Don’t you love corned beef?  It’s soft, tender texture alone is mouth-watering, but then those tender morsels have such a briny, spiced flavor.  So good.

A platter of oven baked corned beef with roasted cabbage slices - A St. Patrick's Day Favorite


Corned beef is a beef brisket that has been cured in a brine of salt, sugar, and lots of spices.  It also has a ton of nitrates, but once or maybe twice a year should be okay.

To make this dish even more flavorful, we’re going to roast the cabbage in the oven, preferably in slices, so it gets yummy caramelized edges, a mellow flavor, and a tender texture.


First, you rinse the meat but save the spice packet.  Pat the meat dry and put it on aluminum foil.

Then, rub mustard and horseradish all over the meat.  Sprinkle the spice packet over the meat and bake it.

While the meat bakes, slice the cabbage and season it.  Halfway through the meat’s cooking time, slide the cabbage into the oven.

Now, go relax, have a glass of wine, watch some bad reality t.v.

Finally, slice the meat and serve next to a cabbage slice.  Then enjoy.

A platter of oven baked corned beef with roasted cabbage slices - A St. Patrick's Day Favorite


To complete your St. Patrick’s Day favorite meal, try serving a Fennel & Orange Salad with Champagne Vinaigrette and a creamy, tart Mojito Tart to cut through all the fattiness of the corned beef.

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A platter of oven baked corned beef with roasted cabbage slices - A St. Patrick's Day Favorite



This St. Patrick’s Day favorite is so tasty and easy that it’ll make you forgo those boiled dinners.



For the corned beef:

3 pounds corned beef (in bag with seasoning packet)

¼ cup grainy dijon mustard

3 tablespoons prepared horseradish

For the cabbage:

1 head cabbage

2 tablespoons olive oil

2 tablespoons minced garlic

1 teaspoon salt

1 teaspoon ground black pepper


Remove the corned beef from the bag.  Rinse the meat very well under cold water and pat very dry with paper towels.  Save the spice bag. Set aside.

Place 2 large sheets of aluminum foil on a flat surface crisscross.

Lay the corned beef in the middle of the foil.

Rub all sides with the mustard and horseradish.

Place the meat with the fat side up.

Sprinkle the spice packet over the top.

Wrap the foil around the corned beef and place on a rimmed baking sheet.

Bake in the preheated oven for about 1-hour, 15 minutes.

Meanwhile, cut the bottom off of the cabbage and set the flat end on a cutting board.  Cut the cabbage into slices about 1-inch thick.

Arrange the slices on a single layer on a rimmed baking sheet.

In a small bowl, mix together the garlic, salt, and pepper.

Season the cabbage slices with the garlic mixture.

Drizzle the olive oil over the steaks.

Cover tightly with aluminum foil.

When the corned beef has baked for the above time, slide the cabbage into the oven on another shelf.  Do not remove the corned beef.

Continue baking for 45 minutes to 1-hour.

Open the oven and remove the foil on both baking sheets and continue baking for another 15 minutes.

Turn the oven off and remove the meat.  Allow the cabbage to remain in the oven to keep warm.

Let the meat rest for a few minutes, then cut the meat at a diagonal across the grain into thin slices.

Serve hot alongside the cabbage.

Serve immediately.

  • Prep Time: 25 minutes
  • Cook Time: 2 hours
  • Category: Main Dish
  • Method: Bake
  • Cuisine: Irish

Keywords: St. Patrick's Day favorite, roasted dinner, corned beef recipes, cabbage steaks, roasted cabbage, holiday meals

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