Close

Photo:Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely

Baked corned beef & cabbage on a white plate

Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely

Active Time:15 minsTotal Time:2 hrs 45 minsServings:8Jump to Nutrition Facts

Active Time:15 minsTotal Time:2 hrs 45 minsServings:8

Active Time:15 mins

Active Time:

15 mins

Total Time:2 hrs 45 mins

Total Time:

2 hrs 45 mins

Servings:8

Servings:

8

Jump to Nutrition Facts

Cook Mode(Keep screen awake)

Ingredients

1(2 1/2 pound)boneless beef shoulder pot roast, trimmed

1tablespooncanola oil

2tablespoonspickling spice, ground

1 ¾teaspoonssalt

1 ½poundsSavoyorgreen cabbage (about 1/2 medium head), cored and cut into 2 1/2-inch chunks

1poundcarrots, scrubbed and cut into 2-inch pieces

1cupunsalted beef stock

1 ½tablespoonsstone-ground Dijon mustard

DirectionsPreheat oven to 325°F. Place beef on a large sheet of heavy-duty foil. Rub evenly with oil. Sprinkle evenly with pickling spice and salt. Wrap the foil completely around the beef; place in a large roasting pan. Bake for 1 hour.Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine KeelyRemove the pan from the oven; carefully remove the foil, allowing the drippings to fall into the pan. Nestle cabbage, potatoes and carrots in the pan around and under the beef. Drizzle stock over the vegetables. Cover the pan with foil. Return to the oven; bake until the vegetables are tender and an instant-read thermometer inserted in the thickest portion of the beef registers 200°F, about 1 hour.Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine KeelyRemove from the oven; carefully transfer the beef to a cutting board. Let stand for 10 minutes. Slice the beef thinly; serve with the vegetables and mustard. Spoon the pan drippings over the vegetables and meat, if desired.Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine KeelyOriginally appeared: EatingWell.com, January 2023

Directions

Preheat oven to 325°F. Place beef on a large sheet of heavy-duty foil. Rub evenly with oil. Sprinkle evenly with pickling spice and salt. Wrap the foil completely around the beef; place in a large roasting pan. Bake for 1 hour.Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine KeelyRemove the pan from the oven; carefully remove the foil, allowing the drippings to fall into the pan. Nestle cabbage, potatoes and carrots in the pan around and under the beef. Drizzle stock over the vegetables. Cover the pan with foil. Return to the oven; bake until the vegetables are tender and an instant-read thermometer inserted in the thickest portion of the beef registers 200°F, about 1 hour.Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine KeelyRemove from the oven; carefully transfer the beef to a cutting board. Let stand for 10 minutes. Slice the beef thinly; serve with the vegetables and mustard. Spoon the pan drippings over the vegetables and meat, if desired.Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely

Preheat oven to 325°F. Place beef on a large sheet of heavy-duty foil. Rub evenly with oil. Sprinkle evenly with pickling spice and salt. Wrap the foil completely around the beef; place in a large roasting pan. Bake for 1 hour.

A boneless beef shoulder pot roast for the baked corned beef & cabbage recipe, rubbed with spices, baked in a baking pan wrapped in aluminum foil

Remove the pan from the oven; carefully remove the foil, allowing the drippings to fall into the pan. Nestle cabbage, potatoes and carrots in the pan around and under the beef. Drizzle stock over the vegetables. Cover the pan with foil. Return to the oven; bake until the vegetables are tender and an instant-read thermometer inserted in the thickest portion of the beef registers 200°F, about 1 hour.

All ingredients for the baked corned beef & cabbage recipe, in a baking pan after baking

Remove from the oven; carefully transfer the beef to a cutting board. Let stand for 10 minutes. Slice the beef thinly; serve with the vegetables and mustard. Spoon the pan drippings over the vegetables and meat, if desired.

All ingredients for the baked corned beef & cabbage recipe, in a baking pan ready for baking

Originally appeared: EatingWell.com, January 2023

Rate ItPrint

Nutrition Facts(per serving)311Calories10gFat26gCarbs31gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.