Corned Beef Cooked in Oven Bag With Sauerkraut

Celebrate St. Patrick's Day or cozy upwardly on a cold winter evening with a flavorful meal of Corned Beef and Cabbage! Just dump the ingredients in 1 pot and allow the beef, carrots, potatoes, and cabbage slowly roast for an like shooting fish in a barrel and comforting dinner -- with only x minutes of prep. You tin can go far in the irksome cooker, besides!

Corned Beef and Cabbage in the Oven

I'grand pulling out some of my favorite shortcuts and quick tricks to simplify a classic pot roast! The easy corned beefiness and cabbage cook together in a Dutch oven with potatoes, carrots, onions, and Guinness beer, providing an entire Irish gaelic banquet with very petty effort. The flavors mingle together, the vegetables blot the drippings from the brisket, and the finish result is tender, flavorful corned beef with all of the sides!

Why do nosotros eat corned beef and cabbage on St Patrick's Solar day?

Believe it or not, corned beef and cabbage isn't the national dish of Ireland. It'due south not even especially popular in that state, so why do we become crazy for it in the Usa? This dish is an Irish-American tradition that dates back to the first Irish immigration to the U.S. in the mid 18th century.

The Irish immigrants were accepted to eating boiled bacon on St. Patty's Day; withal, the high price of pork and bacon products in the United States made this an impossibility. Instead, the Irish immigrants turned to the cheapest cut of meat available: beef brisket. They adopted the brining technique of the Eastern Europeans that were also in America at the fourth dimension, salt-curing the beef and ultimately creating "corned beef." The "corned" refers to the corn-sized salt crystals used during the brining process.

Paired with cabbage (one of the cheapest vegetables available to Irish gaelic immigrants), this dish soon became a comforting meal that reminded them of their homeland, and ultimately became synonymous with St. Patrick's Twenty-four hour period celebrations in the Usa.

Ingredients

This is only a quick overview of the ingredients that you'll need for a pot of classic corned beefiness and cabbage. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the mail.

• Potatoes: use baby potatoes that are halved (or quartered if they're big). At that place's no need to peel these niggling gold potatoes.
• Carrots: baby carrots are a great shortcut (no peeling or chopping necessary), but yous tin certainly utilise regular carrots that are peeled and cut into chunks if yous like.
• Cabbage: cut one small head into wedges. If your caput of cabbage is specially large, you lot'll but need about one-half of information technology. There won't exist room in your Dutch oven for much more!
• White pearl onions: I apply a pocketbook of frozen pearl onions to avoid the slow process of peeling or slicing fresh onions; however, yous can substitute with fresh onions if yous like. If starting with the frozen onions, you practise not need to thaw them first.
• Beef broth or Guinness beer: I prefer the Guinness stout for a richer, deeper flavor; however, beef goop is a fine booze-free substitute.
• Corned beefiness brisket:purchase the apartment cutting corned beefiness brisket that comes pre-brined and fix to cook, with the seasoning packet included. This is the brand that I purchase at our local grocer, but whatever similar diverseness will work. The seasoning packet typically includes a pickling spice blend such equally peppercorns, bay leaves, mustard seeds, dill seeds and at least a few other whole spices, all with warm and robust flavors.
• Chocolate-brown sugar: for rubbing onto the brisket with the spices. This balances the salty flavor of the meat.

How to Make Corned Beef and Cabbage

In that location's very little prep work necessary for this easy St. Patrick's Day dinner, and then the oven (or the Crock Pot) does all of the work!

1. Layer the potatoes, carrots, cabbage, and onions (in that lodge) in the bottom of a large Dutch oven.
2. Pour Guinness or beef broth over height. This is the liquid that will help braise the meat.
3. Rub the beef with the dark-brown carbohydrate and sprinkle the seasonings from the spice packet on top.
4. Identify the brisket (fat-side upward) on peak of the vegetables in the Dutch oven.
5. Cover with the lid and bake in a 350°F oven for virtually 3 hours.
6. Transfer the meat to a cutting board, permit information technology residue for at least 5-10 minutes.
7. Thinly slice the beef against the grain. Serve the vegetables with a slotted spoon.

Crockpot Corned Beefiness and Cabbage

If you prefer, you can prepare this recipe in a slow cooker instead of in the oven. To do and so, layer the ingredients in the Crock Pot as instructed in the recipe. Cover and cook on LOW for ten-12 hours or on HIGH for 5-6 hours.

What to Serve with Corned Beef and Cabbage

Thanks to the beef, potatoes, and vegetables, you've got an entire repast in one pot! That said, you might also like to served the corned beef and cabbage with any of these additional sides:

• Irish Soda Bread
• Noodles
• Buttermilk Biscuits, French Baguette, a crusty loaf of Dutch Oven Breadstuff, Flaky Biscuits or Skillet Cornbread
• Greenish Salad with Cerise Wine Vinaigrette or a Classic Caesar Salad
• Fennel Salad with Apples and Creamy Cider Dressing
• Roasted Broccoli
• Cranberry Orangish Sauce
• Cheddar Chive Beer Bread (no yeast, no knead!)
• Applesauce
• Parmesan Roasted Cauliflower
• Roasted Green Beans
• three-Ingredient Sour Cream Muffins

Storage

Leftovers will keep in an airtight container in the refrigerator for three-iv days, or in the freezer for up to three months. It's important to note, however, that the texture of the potatoes and vegetables volition not be good after freezing and thawing.

Reheat leftover corned beefiness and cabbage in a Dutch oven on the stovetop over low heat, just until warmed through. You can also reheat individual portions in the microwave for 1-ii minutes, or just until warm.

Recipe Variations

• To save time, I prefer the packaged corned beef brisket that comes in a alkali with a spice packet. No need to mess with the brining and curing process! You tin can find them in just about whatsoever grocery store -- even my fiddling rural Nutrient Panthera leo has them in stock. If you prefer to purchase a plain brisket instead, that's fine too -- you'll just need to season and alkali information technology yourself.
• Guinness gives the meat and vegetables a bolder, richer flavor. If you lot would rather non use alcohol in your dish, beefiness goop or even chicken broth would be a fine substitute.
• Use whatever vegetables and potatoes that yous prefer. Baby red potatoes or peeled, diced russet potatoes will also piece of work. Effort adding peeled, chopped turnips or parsnips to the pot, too. But make certain that they're uniform in size so that they melt evenly.
• Feeling fancy? Serve the corned beef with a horseradish sauce on the side.

Cook's Tips for the Best Corned Beef and Cabbage Recipe

• Cut smaller potatoes in half, or chop larger babe potatoes into quarters. You want all of the pieces to exist about the same size and so that they cook evenly and are tender past the time the meat is washed.
• Identify the brisket in the pot with the fat-side up. The fatty will baste down over the meat as it bakes, keeping the beef moist and flavorful.
• The meat is done when it'due south very tender. It has a pink color because nitrite is used in the curing procedure -- not because the meat is rare. If you're using a larger brisket, you may need to increase the total cooking time.
• Slice the beef very thinly against the grain , which means that you desire to cut perpendicular to the natural parallel lines of muscle fiber that you see running downwardly the meat.
• If yous're cooking for simply one or ii, don't shy abroad from this dish. You lot'll want those leftovers! Use the extra corned beefiness in this Dump-and-Broil Reuben Goulash, or tuck the meat inside a Reuben sandwich (my favorite!).

More St. Patrick'south Day Recipes to Try

• Irish Stew
• Irish Soda Bread
• Roasted Cabbage
• Sausage and Cabbage
• Cottage Pie
• Guinness Soup
• Former-Fashioned Boston Dark-brown Staff of life
• Dump and Broil Reuben Casserole
• Guinness Flank Steak
• Healthy Shamrock Milkshake

Dump-and-Bake Corned Beefiness and Cabbage

This corned beef and cabbage could not be easier! It's made in ane pot with simple ingredients -- a cozy repast that's perfect for St. Patrick'south Day!

Form Dinner

Cuisine Irish

Keyword Corned Beefiness and Cabbage, corned beef and cabbage in the oven, Irish gaelic Corned Beefiness, St Patrick'southward Twenty-four hour period Recipe

Prep Time 10 minutes

Cook Time 3 hours

Resting Time 10 minutes

Total Fourth dimension 3 hours 20 minutes

Servings half-dozen servings

Calories 486 kcal

• 24 ounces infant gold potatoes, halved (or quartered for larger potatoes)
• i lb. baby carrots
• 1 small head cabbage, cored and cutting into about 8 wedges
• 1 (xiv ounce) pocketbook frozen pearl white onions
• ½ cup Guinness beer (or sub with beefiness broth)
• 1 (three ½ - 4 lb.) pre-brined corned beef brisket with spice packet
• 2 tablespoons brown sugar

• Preheat oven to 350°F.

• Place potatoes, carrots, cabbage, and onions (in that club) in the bottom of a large Dutch oven. Pour beer or beef broth over top.

• Rub meat with chocolate-brown carbohydrate and the seasonings from the spice package. Place the beefiness (fat-side up) on peak of the vegetables in the Dutch oven.

• Embrace and bake for about iii hours (or longer, if using a larger piece of meat).

• Transfer meat to a cut board and permit to balance for about 5-ten minutes. Thinly slice the brisket against the grain. Serve the vegetables with a slotted spoon.

• Y ou tin can also prepare this meal in a irksome cooker. Cook on Low for 10-12 hours, or on High for 5-6 hours.
• Cut smaller potatoes in half, or chop larger baby potatoes into quarters. You want all of the pieces to be about the same size then that they cook evenly and are tender by the time the meat is done.
• Identify the brisket in the pot with the fat-side up. The fat will drip down over the meat as information technology bakes, keeping the beef moist and flavorful.
• The meat is washed when information technology's very tender. It has a pink color because nitrite is used in the curing procedure -- not because the meat is rare. If you're using a larger brisket, you may need to increase the full cooking time.
• Piece the beefiness very thinly confronting the grain , which means that yous want to cutting perpendicular to the natural parallel lines of muscle cobweb that you come across running down the meat.
• If you're cooking for but one or two, don't shy away from this dish. You'll want those leftovers! Use the extra corned beef in this Dump-and-Bake Reuben Casserole, or tuck the meat within a Reuben sandwich (my favorite!).

Serving: i /6 of the meal | Calories: 486 kcal | Carbohydrates: 45.1 k | Protein: 55 g | Fatty: 9 g | Saturated Fat: iii.3 1000 | Cholesterol: 93 mg | Sodium: 293 mg | Cobweb: 7.7 g | Sugar: 17.4 g

This recipe was originally published in February, 2018. The photos were updated in February, 2022.

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Source: https://www.theseasonedmom.com/corned-beef-and-cabbage/