Description
This baked corned beef and cabbage is a hearty dish, combining tender brisket, fresh vegetables, and rich flavors, making a perfect meal for family gatherings or a comforting dinner.
Ingredients
Scale
- 24 ounces baby gold potatoes, halved (or quartered for larger potatoes)
- 1 lb. baby carrots
- 1 small head green cabbage, cored and cut into about 8 wedges
- 1 (14 ounce) bag frozen pearl white onions (or 1 large yellow onion, sliced)
- ½ cup guinness beer, or substitute with beef broth
- 1 (3½ to 4 lb.) pre-brined corned beef brisket (flat cut) with spice packet
- 2 tablespoons packed light brown sugar
- optional garnish: chopped fresh parsley
Instructions
- Preheat the oven to 350°F and arrange the potatoes, carrots, cabbage, and onions in the bottom of a large Dutch oven.
- Pour the guinness beer or beef broth over the vegetables.
- Rub the brisket with brown sugar and sprinkle the spice packet seasonings on top. Place the brisket fat-side up over the vegetables.
- Cover the Dutch oven and bake for approximately 3 hours, or until the meat becomes fork-tender and the internal temperature reaches 195 to 205°F.
- Allow the brisket to rest for 5 to 10 minutes before slicing against the grain. Serve the vegetables on a platter with the sliced brisket, garnished with fresh parsley.
Notes
For tender vegetables, ensure they are placed at the bottom of the Dutch oven before the brisket.
If using a larger brisket, adjust the cooking time accordingly for best results.
Feel free to customize the garnish with additional herbs if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 1500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 23g
- Cholesterol: 70mg