Oven Roasted Corned Beef and Cabbage
Our tender corned beef brisket with roasted potatoes, carrots, and cabbage is so flavorful, you’ll never boil it again!
Servings: 6
Ingredients
- 4 lbs. corned beef brisket with seasoning packet
- 2 T. whole grain mustard
- 6-8 med. red potatoes cut into 1” wedges
- 4-5 med. carrots peeled, cut into 1" pieces
- 1 head cabbage cut into 8 wedges
- 2 T. extra virgin olive oil
- Kosher salt and black pepper for seasoning
- 1 c. chicken broth
Instructions
- Preheat oven to 350 degrees. Rinse corned beef brisket under cold water and pat dry with paper towels.
- Place corned beef brisket into a large roasting pan, fat side up. Spread mustard evenly over the top of the brisket and sprinkle with the contents of seasoning packet. Tightly cover the roasting pan with aluminum foil and place in oven for 2 1/2 hours.
- Place potatoes and carrots in a large bowl; drizzle with olive oil and season with salt and pepper, toss to coat. Drizzle olive oil over cabbage wedges; season with salt and pepper.
- Remove the roasting pan from the oven. Carefully remove the foil and pour the chicken broth around the corned beef. Evenly place seasoned carrots and potatoes around the brisket and top with cabbage wedges. Tightly seal pan with aluminum foil and return to oven for 1½ to 2 hours.
- Remove brisket from pan and loosely tent with aluminum foil. Let rest 15 minutes. Slice brisket and serve with veggies.
I just put it in the oven only 3.4 lbs going to take half hour off hopefully it is good and the two bothers I live with love it. Thanks
Hi Lona, I hope you all love it as much as we do! ~ Dusty
Can you replace the beer with something else?
Hi Bob, there’s no beer in this recipe, it calls for chicken broth. Hope this helps!
I just placed it in the oven now. Can I replace the chicken broth with Beer of any other Liquid ?
Hi Karl, If you prefer beer, go for it!
Guess you just drink the beer Bob.
Too funny!
OkDusty, I’m gonna try this for St Patrick’s day. Might be a silly question but want to make sure I get it right. When you say tightly seal pan with aluminum foil; does that mean over the food or just the pan?
Hi John, Good question, tightly seal over the pan. Let me know how it turns out. This is my favorite way to cook corned beef, roasting adds so much more flavor! Happy Saint Patrick’s Day!
Hi. So I cook the brisket 2 1/2 hours then add veggies?
Hi Freddy, Yep, add veggies and cook per directions! Happy Saint Paddy’s Day!
This is my favorite way to cook corned beef also. I love it’s texture much better than a boiled corned beef. One thing I do is use a stoneground mustard and top it with a light brown sugar. Just a bit of salt and pepper after that and no spice pack used either. I follow your cook times and it always comes out delish.
Awesome Brent, so glad you liked it!!
So we first cook the meat in the pan with NO added water? Just checking. Thanks I plan to try this recipe on Sat. Deb
Hi Deb, You are right, NO liquid needed! I hope you love it as much as we do! Happy Saint Patrick’s Day!
Hello, if I have three corned beef roasts…should I follow the same cooking temp/timem, etc., as for one?
Thank you…cooking today!
I think that would be fine. Curious, do you have a convection oven? That would ensure even cooking.
So much easier just to put it in the crock pot.
Hi Lorraine, I have a recipe for that too! Happy Saint Patrick’s Day! https://www.cookingmamas.com/slow-cooker-corned-beef-cabbage/
I’m unaware of a crockpot big enough for a 3 to 4lb roast plus all those veggies.
Hi Brenda, This is not a Crock Pot recipe. It’s made in an oven roaster. Happy Saint Paddy’s Day!
Can you cook the corned beef the day before in the crockpot and then finish by putting it in the oven the next day?
Hi Mary, This recipe is for oven roasted corned beef and cabbage. I also have a slow cooker recipe, check it out! https://www.cookingmamas.com/slow-cooker-corned-beef-cabbage/
Hi Lorraine, I think we would all agree that making this in a crockpot is easier but cooking it in the over gives it such a better flavor and texture. Btw is throwing all the ingredients in a crockpot for 8 – 10 hours really considered cooking…..hmmmm?
I much prefer it cooked in the oven – and the vegetables with the meat too.
has more flavor!
I agreee with you! I am going to cook my corned beef dinner In the oven for the first time!!! Happy ST Patrick’s day
Yay, Kim! Let me know how it comes out! Happy Saint Patrick’s Day!
This is not a difficult recipe. It is quite simple with the benefits of prepping the vegetables ahead of time. Crockpots just do not produce the same meat tenderness and flavor as roasting. Crockpots are so 1970’s (but I still listen to Led Zepplin, Deep Purple, and Foghat!). I barely use a crockpot anymore.
Hi Dusty,
Since there are just 2 of us here at home, I bought a 2 lb. brisket. What would you suggest for cooking time?
Hi April, I would suggest 1 hour 20 minutes for the corned beef, then add veggies and follow the rest of the instructions. Happy Saint Patrick’s Day!
I have a 6# corned beef brisket. What would be the cooking time. Thanks.
Hi Pam, Rule of thumb is 40 minutes per pound. With that said, I think the instructions as written will be fine for your 6 lb. corned beef, since you add the veggies after 3 hrs and cook for an additional 1-1/2 hrs. Hope this helps? Happy Saint Patrick’s Day! ~ Dusty
any onion or garlic or rutabaga, or turnip?
Hi Matthew, Those would be wonderful additions, go for it! Happy Patrick’s Day!
Can I use the French’s Classic Yellow mustard on the top of brisket?
Hi Cheryl, You certainly could, but I prefer the whole grain mustard, Enjoy!
Just served up dinner….the best corned beef I’ve ever made!
Hi Kevin, I agree, so glad you liked it! Happy St. Paddy’s Day! 🙂
Hi! I can’t wait to try this recipe! I have a question, if I have 2, 5lb pieces of brisket, how long should I cook it…still 40 minutes per pound? How long should i cook it for?? What is the general rule of thumb when cooking multiple pieces of meat? Thank you & Happy St. Patrick’s Day!
Hi Lisa, there are a few things to consider…Are you doubling the recipe (with veggies)? What type of oven do you have? In a convection oven you could cook them in separate pans alongside one another as directed in the recipe OR you could cook them one at a time in a conventional oven as directed in the recipe. The recipe is really written for a 4-6 lb. corned beef with veggies (3 hrs for corned beef and an additional 1-1/2 to 2 hours for the veggies). I hope this helps? ~ Dusty
Hi Dusty. I’m making my cabbage and potatoes seperate. I’ll just be putting in the carrots, celery and onions. I will be making this in a conventional oven. Thanks for your prompt response!
Hi Dusty,
I have a 3 pound briquet and want to use my roaster oven. If It takes 40 minutes per pound that would be 120 minutes, when should I add the cabbage, carrots & potatoes?
Hi Mendy, I would add veggies after 2 hrs, cook for an additional 1 to 1-1/2 hours or until veggies are tender, Enjoy! 🙂
This is my first year ever cooking corn beef and cabbage. So, you cook the corn beef for 3 hours and cover the whole pan with foil? And then after you cook it with vegetables for 1 1/2 uncovered?
Hi Brittany, Yes, cover the entire pan with foil when cooking the corned beef, and cover after you add the veggies. ~ Dusty
Hi, I am using this recipe today….no whole grain mustard on hand, I have yellow mustard, Dijon and spicy brown. Which one or none?????
Hi Kim, I’d go with Dijon, but it’s entirely up to you! Happy St. Paddy’s Day! ~ Dusty
So easy thank you!
Looking forward to eating it now!
You’re welcome Donna, Enjoy! 🙂
Hi Dusty I was wondering if it would be possible to do this in an electric roasting pan
Hi Nancy, I don’t see why not, as long as it maintains a temperature of 350 degrees. Let me know how it turns out! Thanks, Dusty 🙂
I sure will thank you for the advice
Well I cooked about 8 lb of corned beef and a head and a half of cabbage carrots and potatoes all in my roasting oven and it turned out awesome. cook time was less than 3 hours for the 8 pounds of corned beef. thank you so much for this recipe it was great my family appreciated it as well
Good to know Nancy, so glad you and your family enjoyed it!
I just made this dish and it was wonderful! The only thing I would do differently is to put the spices in cheesecloth bag as they were to strong to eat.
This definitely my new St Pats day dish!
I fixed this for dinner. This is the first time I have ever cooked a corned beef and not had it shrink down to nothing. This is the best recipe. The vegetables were perfectly cooked and the meat was moist and tender. I also have plenty of left overs, which is very different from previous attempts at corned beef. Thank you for posting.
Hi Janet, I am so pleased you liked it! What are you doing with the leftovers? I have a delicious recipe for Corned Beef Hash with Poached Eggs
Family favorite!
We make this recipe at least once a month, the family loves it, and I love how simple it is.
Thanks for sharing.
That’s AWESOME Chris! I’m so glad you and your family like it!
Hi,
ad this scheduled for yesterday dinner and forego it to a local Amish deli; so am doing today. My question is this I have a rack in my roasting pan can I cook it on the rack or remove rack?
Hi Charlotte, I removed my rack.
Dusty Hutchins-McNutt, thank you so much for this recipe. First time in 50 years that I didn’t boil our corned beef & cabbage. Never going back. It was the best ever. Thank you.
Aw, thanks Erin, you made my day! 🙂
is the corned beef supposed to be chewy? Did i overcook it? Can I salvage it at this point? I just took out the meat because the veggies and potatoes were not done enough.
Hi Laura,
I’m sorry, I’m not sure what happened? Did you cut the corned beef on the bias? You could try adding some broth to the meat, that might help. Potatoes and veggies only need 1 to 1 1/2 hrs to cook depending on the size. I hope this helps?
Dusty
5 hours to cook, correct?
Hi Jon, Yes, start to finish 4 1/2 to 5 hours.
Well…….it was delicious BUT….I followed directions exactly and placed my corn beef(4lbs) in the pan, covered tightly with foil….2.5 hrs elaped….smelled something burning….uncovered beef and it had NO liquid in the pan!!!!!! Beef stuck to pan…..I had to remove beef…..wash pan… add 3 cups beef broth and veggies and cook for 2.5 more hours…..DELICIOUS! Why did it BURN!!!
Oh no Louise, did you remove the fat cap? That should have been enough moisture.
Would a Dutch oven work instead of roasting pan and foil?
Hi Trish, Yes, but adjust the cooking time, it may cook faster, so keep an eye on it.
Ok, thank you!
I’m using a Dutch oven. You mentioned above that it would cook faster. Should I still cook the meat for 2.5hrs before adding the vegetables, when monitor the next 1-1.5hrs?
Hi Greg, If you’re using a 4-lb. corned beef brisket, I would check it after cooking for 2 hours, sooner if smaller. Add your veggies and broth, cover and cook for an additional hour. Test to see if the veggies are tender, if not, cover and cook for an additional 30 minutes. Enjoy!
Oh my word! Definitely will use this recipe Everytime for corned beef! I did a 7.5 lb in a cast iron with lid. I added the potatoes and carrots at 3 hours and and bakes with lid on for another hour.( 3 hours total) I didn’t add the cabbage as I did that in a cast iron pan with bacon and onion! Everything was delicious! Thank you!
Thank you so much for this recipe. This was the first corned beef brisket I’ve ever cooked. We bought one for St. Patty’s and intended to cook it in a crockpot. The crockpot decided it didn’t want to turn on, so I decided to try the baking method. I came across your recipe and cooked it today. It came out perfect! I’ve had the standard boiled corned beef and cabbage but this is better in my opinion. Thanks again.
Thank you so much for your kind comments, Casper. I’m so glad you liked it! 🙂
I have 2 three pound corn beefs so how much time? Same as a 3 lb or more? Thanks in advance.
Hi Michele, I would cook the corned beef for 2 to 2 1/2 hrs, then add the veggies and liquid, cook for an additional 1 to 1-1/2 hours or until veggies are tender, Enjoy!
While this looks tasty this isn’t an Irish dish nor do we eat it to celebrate St. Patrick’s day. We eat bacon (rashers) and cabbage, I am pretty sure this is an American dish not an Irish one. If you really want a traditional Irish dish, cook up some lamb or mutton stew followed by some soda bread and a heaping pile of colcannon 😉
You’re right Rachel, it is an American dish eaten on Saint Patrick’s Day. I am of Irish decent and have all those recipes you listed, please feel free to check them out! 🙂
I tried this recipe last year. My husband told me to never make it any other way again. It was delicious. I use my big covered roasting pan that’s a self baster. It comes out amazing. This is a great recipe for corned beef.
That is so sweet, Thank you Felicia you made my day!
Thank you for sharing this recipe. It is in the oven now and I’m so excited to try it!!
I hope you love it as much as we do, Happy Saint Patrick’s Day!
Hi, I tried this recipe today, followed it exactly per instruction, and it was perfect! I honestly am not even a fan of corned beef dinner, yet I had 2 servings! Everyone was pleased. I had even sent my mother the link for this recipe, she cooked it this way today too. This is our new go-to for corned beef from now on. Thank you for turning a bland meal into something cravable!
Aw, Thanks Crystal, so glad you liked it! Happy Saint Patrick’s Day! ~ Dusty
Why did my corned beef shrink?
Brisket is a tough cut of meat and takes a lot of time to cook until its tender enough to eat. You should expect 40-50% shrinkage when cooking Corned Beef.
Followed directions exactly, but my veggies were not done. Very dissapointing. What happened?
Hi Marilyn, I’m so sorry about the veggies, I’ve never had that happen. Did you cut them into 1-inch pieces?
I made a 2.5 lb brisket and the juices that ran out were enough I didn’t even need to add any broth. However the meat seemed a little dry and tough. Did I cook it at the wrong temp and for too long? What would you have suggested? It was still delicious! I didn’t use the mustard just the spice packet that came with it. I used red and white cabbage, onions, potatoes and carrots. Thank-you for the recipe.
Hi Demetra, The recipe calls for a 4 lb. brisket, so that could be why the meat dried out? The mustard adds a bit of moisture, flavor too. Love the addition of red cabbage and onions, so glad you liked it! ~ Dusty
I do mine like this every time! Thanks so much. I do not salt the veggies, though and I cook the cabbage separately, only because my hubby likes it better boiled til very soft. I liked it roasted with the meat and other veggies.
I’m going to make this recipe in my electric roasting pan. I’m using two 4 lb. briskets should I double the chicken broth?
Hi Karen,
I guess it depends on the size of your pan. I might start with 1 1/2 cups broth, you can always add more if needed. The potatoes and carrots cook in the liquid (they don’t’ need to be covered completely) while the cabbage is steamed on top. I hope this helps?
Dusty
Hi,
At 40 min/lb a 4lb roast is a total of 2hrs 40min. Recipe says 2.5 hrs for roast +1.5-2 hrs with vegetables=4-4.5 total cook time? Is that right?
Thanks Danny
Hi Danny,
Yes, this is how I have always prepared it. Alternately, you could bake the corned beef for 2 hours, add veggies and broth and bake for an additional 1 to 1-1/2 hours until veggies are fork-tender, it really depends on the size of your corned beef.
Happy Saint Patrick’s Day!
Dusty
Perfecto! Made this yesterday. Followed the recipe to the T and it was the best Corned beef I’ve ever done.
Yay!! Happy Saint Patrick’s Day, Jenni!
Hi Dusty.
It is 7:00 p.m. March 16, and I want to make it tomorrow on St Patrick’s Day.
My problem is it is frozen. Can I put it in the oven frozen and if so, how much longer? I do my other roasts that way and they always turn out good.
Jo
Hi Jo,
You could try COLD WATER THAWING – To thaw the food, submerge the bag in cold tap water. DO NOT USE HOT WATER! You’ll need to change the water every 30 minutes to ensure that it stays sufficiently cold. I hope this helps! Happy Saint Patrick’s Day!
Dusty
I have always cooked mine in a slow cooker. Well, I forgot today. Why add the mustard? I am definately going to try this tonight and will let you know what happens. I just have never heard of mustard on cornbeef.
Grainy mustard adds soooo much flavor, I hope you love it as much as we do! Happy Saint Patrick’s Day!
I found this recipe a few years back and since I have I no longer put my corned beef in liquid or on the stove top. In the oven from now on. This is THE BEST RECIPE for corned beef.
Aw, Thanks, Felicia! Happy Saint Patrick’s Day!
This is in the oven now! My last corned beef was dreadful, so I’m very excited! Question is could you replace the broth with a dark beer? I’ve seen other recipes that have dark beer, but I’m not sure how it would work out with this!
Hi Sarah, I think dark beer would be AWESOME in this recipe! Let me know how it turns out! Happy Saint Patrick’s Day!
Just made this. It was the best corned beef I’ve had. My husband loved. It will be my go to.
Aw, Thanks Carol, I’m so glad you liked it!
Can use stone mustard
Hi Jackie, Yes, stone-ground mustard would be great!
Made this last night. Turned out awesome!
I usually crock pot my corned beef. My family doesn’t like seeds in our teeth, so I’ve been putting spice pack contents in a tea ball for years & placing in the liquid(tip for you and your readers). So, to make your recipe I used my handy dandy spice grinder and turned the spices into a powdered seasoning. From there I followed your recipe. Could not have been better!!!
Darlene…I like your idea of using the tea ball. Thanks. Think I’ll try that or cheesecloth.
Much better than slow cooker flavors pop highly recommend per this Italian
#cookinginthekuntrywithmaria
Hello, I am cooking 3 briskets for a total of 14 lbs in a roaster. Do I base the cooking time on the largest brisket or on total weight? Recipe sounds wonderful and easy. Thanks!
Hi Lori, I would say if baking in the same pan, base it on the largest piece.
Just put mine in the oven can’t wait to try it, it’s looks, smells and hopefully taste amazing.
Hello! I never cooked a corned beef before because I don’t eat cabbage. Can I use the same recipe with just the carrots and potatoes? Thanks!
Hi Eileen, Yes, of course, but it’s pretty tasty! Happy St. Paddy’s Day!
Would this recipe work with a bottom round?
Hi Lynn, I’ve never tried that, so I’m not sure how that will turn out.
How long for a 2 1/2 pounder? And what about adding onions?
Hi Berry, I’m thinking half the cooking time for the corned beef. Add veggies (onion would be a great addition) and follow remaining directions.
Just took it out of the oven (and of course tasted it) and just had to tell you how awesome it is.
Can’t wait to eat dinner now! Thank you!
Yay, I’m so glad you liked it Lynn! Happy Saint Patrick’s Day!
I will never boil Corned Beef again! This was amazing! The only adjustment I made was that I put a sprinkling of brown sugar over the mustard! Delicious flavoring to carrots and potatoes! Mine was a 5 pound piece and it cooked for 3.5 hours. Perfect!
Patrice, I am so glad you liked it! Love the addition of brown sugar too! Happy St. Paddy’s Day!
Didn’t put the mustard on (husbo doesn’t like mustard) or the veggies (made a cabbage gratin and mash potato instead) but to review just the corned beef and cooking method – Excellent!
I did add just a touch of beef broth to the pan and then added the spice pack, thyme, onion powder and a touch more salt…But cooking at 350 for 40 minutes a pound with the foil over the pan – definitely will make my corned beef in the future this way!
I prepared the Corned Beef per your instructions and it came out very salty? I rinsed the meat well and patted it dry, put the rub on and then into the oven. I think that maybe to reduce the saltiness that the corned beef needs to be blanched or soaked in cold water before?
Hi Scott, I’m sorry to hear that happened. Perhaps the corned beef was extra salty? I’ve never had that happen before. I do not suggest blanching it, but you might consider soaking it in cold water for a bit. Hope this helps.
I have a small corn beef it is 1.6 lbs. how long should I cook this? I have cooked this before but it was much bigger and it was awesome!!
Hi Michelle, I would cook the corned beef by itself for 1 hour to 1 hr and 15 minutes. Add the veggies and cook for an additional 1 hour to 1 hr and 30 minutes?
Hi, this recipe looks delicious, I plan on making it this week but have a question, I have an aluminum roasting, it it Not non-stick. Will the corned beef stick, or should i use a glass pyrex dish. Thank you!!
Hi Justine, Spray your pan with non-stick cooking spray before you begin just to be safe. There should be enough fat from the corned beef and chicken broth to keep it from sticking. Happy St. Patrick’s Day!
My brisket is sealed and in the oven and now I find the suggestion to spray the roasting pan. too late! Hopefully, there will be enough moisture to keep it from sticking>
Hi Nancy, You should be fine. You can check it at 2 hours instead of 2 1/2 hours and add the chicken broth then if you need to. Oven temps vary. I hope you love it as much as we do! Happy St. Patrick’s Day!
worked on St Pat’s day so I made this for my Sunday dinner – first time making it in the oven… different from cooking in a dutch oven on the stove but it turned out tasty! grateful for the ability to change the serving size for the ingredients as I had purchased a 2 lb brisket…
made the best corned beef hash!!! yum!
Hi Fran, So glad you liked it!
Wow.. the aromas in this house are amazing!!! 1/2 hr to go till dinner time
Hi, this will be my first time cooking a brisket in the oven. You say to use foil can I use both the lid and foil? And am I reading the recipe right it will take around 5 hours to cook.
Hi Juanita, It takes between 4-5 hours to depending on the size of your brisket. (I am at sea-level and it takes about 4 hours for mine to cook.) If you use a lid there is no need for foil. It will cook faster with a lid, so watch it carefully. Hope this helps. Enjoy!
This is the ONLY way I’ve made this since I found this recipe a couple years ago. Perfection!
Not boiled to death – roasted on the top and sort of boiled on the bottom but not mush – best of both worlds.
I always buy 3 corned beefs at St. Patrick’s day to have thruout the year because you can’t find it off season.
I use VERY little salt on the veggies because the meat is already salty. I use Dijon mustard (cuz it’s always on hand but stone ground would be great too) and a couple dashes of Worcestershire sauce.
This recipe was delicious! Great flavor through and through. Will definitely be using this recipe from now on. The meat was so tender!
Never cooked corned beef before, so I bought a smaller cut, just 2 lbs and cut the recipe in half. I now realize my mistake, which was using just a half cup of broth instead of the full cup in the recipe. The veggies came out great but the meat was dry and a bit tough. The square roasting pan was also a bit larger than my foil, so I used two overlapping pieces of foil, and the seal was probably not as tight as it could have been, so too much vapor escaped. I was able to rescue the meat by throwing it in my instant pot with an inch of water and cooking under pressure for 15 minutes. After that, the meat was moist and tender, and quite tasty! Next time, I’ll use more liquid and buy some larger foil so a single piece can cover and make a tighter seal. Halvers beware!
I love how simple and clear the directions are – I felt no hesitation about jumping right in to make this, even though I have little experience. Also, I found the link to your corned beef hash recipe among the comments. That was good to see in advance so I could save ingredients that would be needed to make that. Easy, delish, and no anxiety about trying something new because the photos were so clear. Hurray!
What can you use instead of mustard?
Hi Kim, Any mustard would work, Dijon, Honey Mustard, Spicy Brown, or Yellow mustard. If you don’t like mustard creamy horseradish would do the trick. Happy Saint Patrick’s Day!
Hello there, hopefully you’re still active.
I have a package of corned beef that looks like it has two pieces inside.
The total weight of the meat is pretty close to the 4 lbs the original recipe calls for, but I can’t say for certain how much each piece weighs until I finally open it since the package only lists the total weight.
Do you think the timing would still be relatively the same if they both go in the roaster pan together?
Also, I have the oval kind of roaster pan with a lid, so should I use the actual lid or should I still put foil on the pan instead?
My Dad kind of cave manned the beef at me hoping for a meal. While I’ve helped with a stove top version before this is my first time going solo with corned beef and this baked recipe sounds a little more appealing than most boiled recipes.
Thank you in advance if you reply.
Hi Rachel, The time would be the same, although you could check it at the 2-hour mark and add veggies and broth at that time. You want a tight-fitting lid, if not, cover it with foil. I’m so excited to hear how it turned out! 🙂
Best CB recipe ever! This is going to be my one-and-only from now on every St. Patricks Day. I followed the recipe exactly, except I added (most of) a bottle of Guiness Nitrogenated Stout to the pan over the meeting at the beginning. I used my old GraniteWear oval roasting pan but instead of the lid, I used the aluminum foil. I also added a large sweet onion, cut into wedges. Used yellow potatoes. I had a 2.2 lb corned beef round, and cooked it 80 minutes at 300F in a convection oven; added the veg, then cooked another 1.25 hours at 325F convection. Perfect for 2-3 people served w/horseradish mixed w/sour cream and more Guiness!
The meal came out very good, I’ll definitely be using this recipe again next year.
I think I might go with horseradish instead of mustard next time though.
I used stone ground mustard today and I could smell it while I was cooking but the briny ness of the meat overpowered it taste wise.
Pure Deliciousness is what this recipe is my goodness everything cooked so well together. I haven’t cooked a corn beef at home in over 15 years. Friends came over for St. Patrick’s Day and I followed this recipe exactly as written. Everyone loved it and I have shared the recipe with others. The flavors mesh well together and the cabbage with the drizzle of olive oil.
Go Cooking mamas!
Thank you so much, Kimberly! You made my day, week, and year!! I’m so glad you liked it!
Hello!! I have two 3lb roasts… how long should I cook them? I’ve used your recipe in the past and it was DELICIOUS!! But this year I but 2 3lb points. Any suggestions would be great!!
Hi Melissa, Are you cooking them in the same pan? General rule of thumb would be to cook your corned beef 40 minutes per pound. With that said, I would cook the corned beef for 2 hours, then add the veggies and liquid, cover and cook another 1 1/2 to 2 hours until till the veggies are tender. Happy Saint Patrick’s Day!
I just made this and it was AMAZING!! andso easy to make. I will never want to use my crock pot again, thanks so much,
Aw, Thanks, Kellie! I am so glad you liked it! Happy St. Patrick’s Day!