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oven roasted corned beef and steamed cabbage on a plate with potatoes and carrots. Press Print Party!

Oven Cooked Corned Beef with Steamed Cabbage and Veggies

Course Main Course
Cuisine Irish
Keyword cabbage, corned beef, oven, roasted
Prep Time 30 minutes
Cook Time 3 hours
Servings 4

Ingredients

  • 1 3-4 lbs Corned Beef Brisket - Point Cut
  • ½ head of cabbage
  • 6-8 baby yellow potatoes
  • 3-4 carrots

Instructions

Oven Roast the Brisket

  1. Preheat your oven to 300°.

  2. Remove the brisket from the package and drain the remaining fluids.

  3. Place your brisket fat side up on a roasting rack above a shallow pan.

  4. Sprinkle the contents of the spice packet on top of the brisket.

  5. Roast in the 300-degree oven (uncovered) 1 hour for each pound

Steam Your Veggies

  1. Cut the cabbage in wedges.

  2. Cut the carrots in big chunks. (About ½-1 inch)

  3. Cut the potatoes in big chunks if they are big. If small, leave intact.

  4. Steam the veggies with the method of your choice.

    In the pressure cooker you can place the potatoes, carrots, and cabbage wedges in that order in the steam basket. Cook for 3 minutes once the pressure releases.

Recipe Notes

Serve the corned beef and cabbage with horseradish, mustard, salt and pepper. You may want offer balsamic vinegar to drizzle over the veggies.