What could be more traditional for St. Patrick’s Day than corned beef and cabbage? This easy, comforting dish is baked with cabbage, red potatoes, carrots and onions for a complete, flavorful meal the whole family will enjoy. Below is a straightforward method that yields tender corned beef and perfectly cooked vegetables.
Top of the morning to you! Whether you celebrate St. Patrick’s Day or simply crave a hearty classic, this baked corned beef with vegetables is an easy, satisfying option. The method is simple: season the meat, wrap it tightly in foil, and cook it low and slow. Adding potatoes, carrots, onions and cabbage during the process lets everything finish cooking together and soak up the delicious juices.
This recipe is based on a standard 3-pound packaged corned beef and uses the included spice packet. If your corned beef doesn’t come with a packet, use a tablespoon of pickling spice instead. The instructions below show how to time the vegetable additions so everything is tender and flavorful.
Scroll down for a printable recipe card at the bottom of the page.
Prepare the Corned Beef
Preheat your oven and prepare a large baking dish (a 9″ x 13″ pan works well). Place the corned beef on a large sheet of heavy-duty aluminum foil inside the dish. Sprinkle the meat with the spice packet that came with the corned beef, or use 1 tablespoon of pickling spice if needed.
Note: The corned beef should be cooked with the fatty side up. Some cooks prefer to sprinkle the spices on the fat side, but I like to season the meat side and only lightly on the fat—either way works. Seal the foil packet very tightly so the meat steams as it bakes.
Baking the Corned Beef and Vegetables
Place the foil-wrapped corned beef fat side up on the middle rack of a 300°F oven. Bake for 1½ hours. Carefully open the foil and arrange the carrots, onion wedges and whole unpeeled red potatoes around the meat. Reseal the packet and bake for another 30 minutes.
After that additional 30 minutes, open the packet again and tuck the cabbage quarters around the corned beef. Reseal and return to the oven. Continue baking for about 1½ hours more, or until the corned beef reaches an internal temperature of 145°F and the vegetables are fork-tender.
When the corned beef is done, remove the baking dish and carefully turn the meat so the meat side is up. Let it rest about five minutes before slicing—this helps retain the juices and makes slicing easier.
Serving Suggestions
Slice the corned beef across the grain (fat side down) and serve with the roasted carrots, potatoes, onions and cabbage. Spoon some of the juices from the foil packet over the meat and vegetables for extra flavor. Season the vegetables to taste with salt and pepper.
If you need more servings, cut the cabbage wedges in half; otherwise serve the quarter wedges as plated. This meal pairs nicely with buttered Irish soda bread or mashed potatoes, but it’s hearty and satisfying on its own.
This simple, classic dish is a lovely way to celebrate St. Patrick’s Day or to enjoy any time you want a comforting, flavorful meal. It’s also easy to scale up for a larger gathering.
Printable Recipe
Ingredients
- 3 pounds packaged corned beef (with spice packet)
- 6 medium red potatoes (do not peel)
- 20 baby carrots, or 3 large carrots cut into 2″ chunks
- 1 large yellow onion, cut into wedges
- 1 medium green cabbage, cut into quarters
Instructions
- Preheat oven to 300°F.
- Place corned beef on a large sheet of aluminum foil inside a 9″ x 13″ baking dish. Sprinkle the meat with the contents of the spice packet (or 1 tablespoon pickling spice). Place the meat fat side up and seal the foil packet tightly.
- Bake for 1½ hours. Carefully open the foil and arrange carrots, onion wedges and potatoes around the corned beef. Reseal and bake 30 more minutes.
- Open the packet again and add the cabbage quarters around the meat. Reseal and bake another 1½ hours, or until the corned beef reaches an internal temperature of 145°F and the vegetables are tender. Remove from oven and turn the corned beef so the meat side is up. Let rest 5 minutes before slicing.
- Slice the meat (fat side down) and serve with the carrots, potatoes, onions and cabbage. Spoon the juices from the foil packet over the meat and vegetables. Season vegetables with salt and pepper to taste. Enjoy!
Notes
If your corned beef did not include a spice packet, substitute 1 tablespoon of pickling spice.
Nutrition (per serving)
Calories: 647 • Fat: 34g • Protein: 40g • Carbohydrates: 46g • Sodium: 2829mg
Thanks for reading—if you try this recipe I hope it becomes a favorite. It’s a comforting, easy way to celebrate Irish flavors and share a warm meal with friends and family.