Oven Roasted Corned Beef and Cabbage

 Oven Roasted Corned Beef and Cabbage

By Sharon Feldman

I didn’t measure anything, and it came out wonderful! I will never make it on top of the stove again.


  • 1 corned beef
  • White or red potatoes (about 6-8) medium, quartered
  • 4 -6 carrots, cut in thirds
  • 1 medium size cabbage, cut in half then sliced into ½ moons 1” thick
  • Coarse grain mustard
  • Salt
  • Pepper
  • Olive oil


Heat oven to 350 degrees.

In a baking pan, put the corned beef in, fat side up. Cover the top with coarse grain mustard. Then pour the seasoning package on top.

Cover and bake for 3 hours.

In a medium bowl, put the cut potatoes and carrots in and drizzle olive oil. Use a pinch of salt and pepper and mix to coat.

Salt, pepper and olive oil the cabbage.

After the 3 hours, remove pan from the oven and put the potatoes, carrots and cabbage around the corned beef.

Cover again and cook another 2 hours. Enjoy!!

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