Oven Roasted Corned Beef with Cabbage & Bacon

Ditch the boiled corned beef for the most flavorful Oven Roasted Corned Beef with Cabbage & Bacon this Saint Patrick’s Day.

The days of boiling your corned beef, cabbage and veggies in one pot is over! Oven Baked Corned Beef with Cabbage & Bacon is just as easy to make, but with so much more flavor. I start by placing my corned beef roast on a metal rack in a cast iron dutch oven and filling with water to just the very bottom of the roast. This step makes ALL THE DIFFERENCE!

By baking your corned beef, you allow the outside of the roast to develop so much more flavor and texture then boiling in water. No funky white film from boiling here! Just a nice browned outer crust that really sealed in the flavor. I like to add a few celery sticks, a carrot and a few onion slices for extra flavor. What I DON’T ADD is the cabbage. It takes about 5 minutes to cook the cabbage separately and I do this in bacon fat….because it is absolutely AMAZING!

You can make Cabbage & Bacon on any weeknight. It’s super quick and goes with pork chops as well as corned beef. I just love the simplicity of fresh cabbage sauteed with crispy smokey bacon. The splash of apple cider vinegar adds that punch of flavor and makes things exciting.

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Oven Roasted Corned Beef with Cabbage & Bacon

Fork tender oven roasted corned beef with thinly sliced cabbage that has been cooked in bacon fat.

Course Main Course

Cuisine Beef, Irish, St. Patrick’s Day

Keyword Irish Recipes, St. Patrick’s Day Recipes, The Best Corned Beef

Prep Time 10 minutes minutes

Servings 8

Ingredients

Corned Beef

• 1 4 lb flat cut corned beef roast, with spice packet
• 1 tbsp Dijon mustard
• 1 carrot
• 2 stalks celery
• 1/2 onion sliced

Cabbage & Bacon

• 4-5 slices good thick cut bacon fat reserved
• 1/2 head cabbage thinly sliced
• 1 tbsp apple cider or red wine vinegar
• salt and pepper to taste

Instructions

Corned Beef

• Preheat oven to 350 degrees.
• Place a metal rack at the bottom of an oven safe pot with lid. (I use my cast iron dutch oven). Rub Dijon mustard over corned beef roast and contents of spice packet. Place corned beef roast on wire rack. Fill bottom of pot with water to just the bottom of the corned beef roast. Add the carrot, celery and onion to the pot. Cover and bake for 1 hour per pound.

Cabbage & Bacon

• Place bacon in a large pan over medium heat. Cook, rendering fat, until browned. Remove bacon to a wire rack and leave bacon fat in the pan.
• Add cabbage to the pan and cook a few minutes until just tender. Splash in the vinegar and cook another 2 minutes. Season with salt and a good amount of pepper.
• Chop cooked bacon into bite size pieces and return to cabbage dish.

Don’t Throw Away Those Leftovers!

My savory Rueben Hand Pies are a tasty way to use up corned beef and cabbage leftovers. Plus they are great for lunches and easy to freeze for later. Made with an all butter crust, filled with corned beef, cabbage and potato. Perfect hand held pies for easy eating and dipping in the special Rueben sauce. Just click the link below for the recipe.

Try these St. Patrick’s Day Recipes:

• Wine and Garlic Poached Cod with Irish Colcannon
• Rueben Hand Pies
• Mushroom-Thyme Hand Pies
• Irish Cream Pie