Baked Corned Beef Dinner. I wait for this all year long. Baking it is a great way to cook corned beef. It retains its moisture and deepens the flavor.
Happy St. Patrick’s Day! Hi. It’s Lois in the kitchen, telling you how my friend Maggie makes her mouth-watering Baked Corned Beef Dinner. This recipe is so good, I’d like to have some right now. (Hey, Maggie, time for a visit!)
Really, It’s Baked
That’s right, Maggie bakes her Baked Corned Beef Dinner. (I learned to make it by boiling it.) Luckily, she shared
her recipe with me. Maggie’s corned beef is moist and tender, and quite easy to make. No boiling. Only takes about 3 hours—20 minutes prep, half an hour at 400F degrees and the balance at 325F degrees. The initial high temperature seals in the juices to keep it moist. Then the lower temperature slow roasts it to tenderness. Yum. Your family is going to love this.
Or try my Slow Cooker Corned Beef. Delicious!
TOOLS YOU NEED
Every kitchen should have the very best tools you can afford. At the least, buy yourself a good set of pans, a slow cooker, an Instant Pot, measuring cups and spoons, and the best set of chef’s knives you can afford. Also be sure to get a full sized food processor and a mini food processor. These tools are essential for any well-equipped kitchen!
A good roasting pan is important to this recipe. Here are my favorites:
Baked Corned Beef Dinner Recipe
Baked Corned Beef Dinner
Moist, and full of delicious flavor, this Baked Corned Beef Dinner is scrumptious.
- 1 3-to-5 pound corned beef brisket (preferably without nitrites)
- 3 bay leaves
- 1 packet Juices and spice sack from the corned beef
- 1 cup water
- 2 onions (sliced)
- 1 head cabbage (about 2 pounds)
- 6 large potatoes (peeled and sliced in half)
- Line an oven-proof pot or roasting pan with the sliced onions.
Place the corned beef in the pot, fat side up, on top of the sliced onions.
Pour the water into the bottom of the pot.
Add the juices and spices to the water.
- Bake it uncovered in a 400F degree oven for 30 minutes.
- Reduce the heat to 325F degrees and bake uncovered for 1 hour.
- Add the cabbage to the pot (make sure it is in the water) and bake uncovered for 1 more hour.
- You can also add the potatoes to the pot at the same time as the cabbage if you like, but I cook them separately, boiling them in a pot of water on top of the stove for about 25 minutes.
- Drain the potatoes.
- Toss the potatoes with a little seasoning salt before serving with the rest of the vegetables and meat. Or mix them into the juices and serve with the meat and other vegetables on one platter.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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