Corned Beef and Cabbage

Corned beef is cured in a salt mixture, so it can be very salty, depending on the source. We recommend first bringing the corned beef to a boil in plain water, and discarding the water, (repeat for less salt), before proceeding with the baked version.


  • Prep time: 10 minutes
  • Cook time: 2 hours, 30 minutes
  • Yield: Serves 4 to 6


Corned Beef (baked)

  • 3 lbs corned beef (in package)
  • 10 whole cloves
  • 1/4 cup hot sweet honey mustard
  • 2 Tbsp brown sugar

Corned Beef (boiled)

  • 3 lbs corned beef (in package, including spice packet)

Cabbage (sautéed)

  • Olive oil and butter
  • 1 medium yellow onion, chopped
  • 1 cloves garlic, minced
  • 1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices
  • Salt

Cabbage (boiled)

  • 1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices
  • Additional vegetables such as a couple carrots (cut to 1 inch pieces) or several new potatoes (quartered)


Corned Beef (Baked)

1 Lightly boil to remove excess salt: Take the corned beef from the package and discard the spice packet. Note that one side of the roast should have a layer of fat, the other side should have distinct lines indicating the grain of the beef.

Raw Cut of Corned Beef Fat side down Raw cut of corned beef fat side up

Corned beef can be very salty, especially when baked. To remove some of the salt before cooking, place it in a pot fat side up. Cover with water, bring to a boil, and discard the water. Repeat to remove even more salt.

Removing sodium for baked corn beef by blanching first Boiled corn beef in large stock pot

2 Top with cloves, honey mustard, brown sugar: Preheat oven to 350°F. Lay the corned beef, fat side up, on a large piece of heavy duty, wide, aluminum foil (you may have to get creative with the way you wrap the beef if your foil isn't wide enough).

Insert the cloves into the top of the slab of corned beef, evenly spaced. Spread the top with the hot sweet honey mustard. Sprinkle brown sugar over the top.

Evenly spaced cloves in slab of corned beef for corned beef and cabbage Brown sugar and honey mustard seasoning for baked corn beef

3 Wrap in foil and bake: Wrap the corned beef with foil in a way that allows for a little space on top between the corned beef and the foil, and creates a container to catch the juices. Place foil-wrapped corned beef in a shallow roasting pan and bake for 2 hours at 350°F.

Wrapping Corned Beef in Tin foil for Oven Oven baked corned beef wrapped in tin foil

4 Add more honey mustard, broil: Open the foil wrapping, spread a little more honey mustard over the top of the corned beef, and broil it for 2-3 minutes, until the top is bubbly and lightly browned.

5 Slice: Let rest for 5 to 10 minutes, then place on cutting board. Pull out and discard the cloves.

Oven baked Corned Beef for corned beef and cabbage Baked corned beef for corned beef and cabbage

Lift the corned beef up to see which direction the grain of the meat is.  Then cut the meat at a diagonal, across the grain of the meat, into 1/2-inch thick slices.

Inspecting grain direction on baked corned beef Slicing baked corn beef across the grain for corned beef and cabbage

Serve immediately.

Corned Beef (Boiled)

1 Place corned beef in a large (6 to 8 quart) pot. Cover the beef with an inch water. Add the contents of the spice packet to the water. Bring to a boil, reduce heat to a simmer.

Simmer for 2-3 hours, until the corned beef is fork tender. Remove from pot to a cutting board. (Reserve cooking liquid for boiling cabbage, if you plan to boil and not sauté the cabbage.)

Cut slices across the grain, into 1/2-inch thick slices. Serve.

Cabbage (Sautéed)

1 Heat 2 Tbsp olive oil (enough to well coat the pan) on medium high to high heat in a large, wide pot (8-quart if available) or large, high-sided sauté pan. Add chopped onions, cook for a couple of minutes, then add garlic.

Sautéing Onions in Hot Pan for Corned Beef and Cabbage

2 Add a third of the sliced cabbage to the pan. Sprinkle with a little salt and stir to coat with oil and mix with onions.

Spread out the cabbage evenly over the bottom of the pan and do not stir until it starts to brown. If the heat is high enough, this should happen quickly. The trick is to have the burner hot enough to easily brown the cabbage, but not so hot that it easily burns.

When the bottom of the cabbage is nicely browned, use a metal spatula to lift it up and flip it, scraping the browned bits as you go.

Browning cabbage for corned beef and cabbage Sautéed cabbage with onions for corned beef and cabbage

3 Once the cabbage in the pan has browned on a couple of flips, add another third of the cabbage to the pan. Mix well, then spread out the cabbage and repeat. Add a bit of butter to the pan for flavor, and to keep the cabbage from sticking too much to the pan. Once this batch has cooked down a bit and browned, add the remaining third of the cabbage and repeat.

Serve with the corned beef. Serve with boiled new potatoes. Can be made ahead and reheated.

Cabbage (Boiled)

1 Once you have removed the corned beef from the pot, add the cabbage and any other vegetables (carrots, new potatoes) to the pot. Taste the liquid. If it is too salty, add more water to the pot. Raise the heat until the liquid is simmering well. Simmer until the cabbage and any other vegetables are cooked through, 15-30 minutes.

Place vegetables in a serving bowl, add a little of the cooking liquid to the bowl.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Vaughn

    The baked corned beef recipe is fantastic. Any suggestion for how adapt the cooking time for larger sized cut (5-6 lbs.)?


    • Carrie Havranek

      You could try to cook it longer–not quite double the length in time–or you could cut the corned beef in half and have two separate cuts instead, and cook as directed. I would do the latter, because you’d have better control over the moisture of the beef. Good luck!

  • Michelle

    Oh my goodness…imagine a 1950’s move where the Handsome Man and Beautiful Lady are sitting in bed together under the covers, smiling and having a cigarette together….total satisfaction!

    I made 4 corned beef roasts totalling 12 pounds today….followed the oven recipe exactly. I did put the beef in water twice, howver I did not let it get to a boil. The second water, I added the spices included with the beef, and after it got to a near-boil, took it off the stove for about an hour.

    Topped with whole cloves, Inglehoffer hot, spicy, honey mustard and brown sugar. I placed ALL 4 roasts in two separate foil packets but used One large rectangular shaped pan with 4 ” sides. Perfect size for all 4 roasts. All roasts were nearly identical in height thoug they ranged in weight up to 1/2 pound difference….the pan kept them “touching” and even. Baked at 350 degrees for 2 hours, checked, and baked another 20 minutes at 300 degrees. Broiled on high for 3 minutes. Took out of the oven and let rest for about 30 minutes while I made the sauteed cabbage.

    Well, PERFECT!!!!! The meat is a perfect deep pink/red color. It is so tender my electric knife cut perfectly, but the meat just separated into beautiful juicy pieces as I moved it to a platter. SO TENDER.

    Overall, this dish is fabulous, very mouth satisfying, and has a surprise of sweetness in the bites from the top..

    So, I’m not sure what the 2019 equivalent of a cigarette after a 1950’s bed smile is…..but that is EXACTLY where I am now after this awesome meal!

    Thank you Elise Bauer!


  • KC

    Baked it I didn’t boil it first just put it in the aluminum pan with the rest of ingredients covered it with foil. Baked it at 350 for about 3 hours checking it after 2. I made 4 – 3 lbs briskets in 2 pans. Delicious everyone loved it. It was Not too salty. I also did the sautéed cabbage. And then boiled the carrots, potatoes and onion in another pan.


  • Hejin Haussmann

    This is definitely going in the books. This was my first time making this dish, and after reading reviews, I was a little nervous it wouldn’t turn out good. I followed the instructions exactly. I wasn’t sure how long to boil the corned beef so I removed the water as soon as it reached a boil. I did this twice. Next time I’ll boil a bit longer as other reviews suggest 7-10 mins. The meat still has a lot of flavor and is still salty so boiling it really helps. I served this with sautaeed cabbage which came out delicious! The carmelized onions were a nice touch.


  • Angie

    Love this baked recipe. But I did boil the meat for five minutes , drained and replaced the water, added the spice packet to the water, for extra flavor, and boiled for one hour, so it isn’t too salty, like last year. Every year I would have to add more boiling times. Up to 3 changes for 5 minutes each time. This year I’m trying something new. Everything else is the same. The best corned beef ever


  • Judy

    Hands down the best way to cook corned beef. Have made the baked version for a few years with the sauteed cabbage and the family loves it. It’s on the menu tomorrow again!


  • Mary Ellen Hurley

    This recipe for Baked Corned Beef is to die for!
    My Grandparents arrived here in the 1920’s, straight off the boat from Ireland. My Mom was one of six and I am one of seven. Yes, Catholic. I grew up having boiled corned beef and cabbage every St. Patrick’s Day along with boiled potatoes followed by my grandmother’s GREAT Irish Soda Bread. (Look up ‘Nellie O’Leary’s Irish Soda Bread’).
    This recipe for Baked Corned Beef is hands down the best corned beef recipe in the world! It is totally worth the time and effort. You will not be disappointed. I will never go back to boiled.


  • ARmike

    My wife boils it, then bakes it with the potatoes, carrots etc. She boils the cabbage in the corned beef water. It’s the best I have had.

    I on the other hand, soak mine in water in the fridge for 2 days, changing the water twice, then putting in the smoker for a till done and it makes the best pastrami one can taste.

  • Ann k.Insillio

    Hi Elise,I tried the original recipie for corned beef.I promise to try your baked corned beef recipie,it looks more my style,hope I can convince my family,with the delicious baked taste,thanks for all your recipes,I tried a lot of them,and love everyone.Aloha from Hawaii

  • Row

    The first time I tried the recipe it was fantastic, but the second time following the same instructions it was waaay overdone. Same size roasts too. Next time I’ll have to watch it like a hawk.


  • Jean Nowak

    I am used to having more vegetables in a boiled dinner. I add these according to proper cooking time for each it doesn’t all get mushy. I include whole boiled potatoes, carrots small (but not tiny)whole onions, and chunks of turnip. My Mom also offered some pickled or Harvard beets from a jar and put directly into a serving dish. Yes, all this appeals more to adults, so I didn’t insist on their eating it. I served up a kid friendly alternative if they hated it.

  • Jeanne

    Well, this was a disaster…I followed all the directions for baking the corned beef…
    I boiled the meat for 10 minutes only,rinsing and placing it in the foil as directed.
    I baked at 350 for 2 hours , to find at opening the foil, the meat was overdone…dry and just did not taste good…I have learned my lesson and will boil the meat, as usual, from now on.
    The cabbage was a change seared in the fry pan , turning out as pictured.
    But , that meat…I have never experienced such a disappointing recipe.


  • Erin

    Why did mine burn on the bottom? I never have a problem following recipes and this one I could tell was going to be good but the bottom burned bad. I could smell it the last hour so I lowered the temp to 325 but seemed like it was still too high.has this happened to anyone?

    • Elise Bauer

      Hi Erin, hmmm, that’s odd. Did you have it on the middle rack? If it was on the lower rack and your oven’s heating element is on the bottom, that might have concentrated too much heat on the bottom. Or was there honey mustard on the bottom of the brisket? Honey can burn, so if your honey mustard was on the bottom, that might have been what was burning, not the meat.

  • Becky Croll

    Am baking the corned beef as I write this. I would really love this if nutritional info would be provided. I’m on a restricted carbohydrate diet, so it is important to be able to count macronutrients. Thanks for the wonderful recipes!

    • Emma Christensen

      Hi, Becky! Emma here, managing editor for Simply Recipes. Thank you for the feedback! We’ve talked about adding nutritional info and have a few possible ideas in the works. For now, I’d suggest checking the nutritional info using an online calculator like this one. Cheers!

  • Kim

    I made this for dinner tonight and it was the best corned beef I have ever had. I didn’t have whole cloves so I mixed a dash of ground cloves in honey mustard along with 1/2 tsp crushed garlic and basted meat. I also made my own honey mustard (not spicy) by using not quite a 1/4 cup of regular mustard with local honey to my taste. Meat was moist and melted in your mouth. I did cook for about 2.5 hours and additional 10-15 min under broiler on low.


  • heather

    So I made this tonight. My corned beef came with the seasoning already in it. I rinsed it. Boiled it for about a half hour then baked as stated. It turned out so salty that I could not eat it. Hubby and my dad ate it. It was also not very tender. Not sure what I could do differently. I love the idea of it baked. Not sure if I needed to soak it or boil longer or again. Not sure if it made a difference that the spice packet was already in it. The cabbage was the star! Everyone was gaga over the cabbage. Will always do it this way. Well worth it!!


    • Elise Bauer

      Hi Heather, if it’s still too salty, next time I would boil it twice (but not as long), the second time with a fresh batch of water.

  • LDR

    5 stars. I boiled my meat for about 15-20 minutes. I’d do it for only about 7-10 next time. I mixed the spice packet with the water to give it a little more taste. Was the best I’ve had and will do it from now on. Great modern twist on a traditional recipe.
    Irish mashed potatoes and Bushmills 16 year go great with it as well!


  • Jen

    I am doing baking method – I have a round flat cut, there is barely any fat on this? Will this cut ok using this method?

  • Michelle

    Made this for St. Paddy’s tonight and it was fantastic! Boiled once then used the baking method. Will never make it the old boiled way again. Everyone loved it! Sautéed the cabbage and made some delicious mashed potatoes. My husband who claimed he hates corned beef had two servings. Will definitely make again, 5 stars


  • Judson

    Tried the baked version this St. Patrick’s Day. My wife said it was the best corned beef she ever had, and I loved it, too. Will make it this way from now on. Thanks.


  • Georgi

    Instead of boiling the corned beef, I like to use the pressure cooker. Should I boil it first to lower the salt? Does anyone else use a pressure cooker?

    • Denise

      I LOVE using my pressure cooker. My Grandpa taught me how to use a pressure cooker, he was the cook in the family, had cooked in a lumber jack camp as a young man.
      I usually soak the corned beef in water before cooking to remove some of the salt, then into the pressure cooker. Georgi, How long do you cook it for in the pressure cooker if you don’t mind sharing.

  • Ellen

    Made this over the weekend and it was outstanding!! Made the baked version. Only thing I did differently was to carmelize the onions for the cabbage and I added some chopped apples The leftovers were just as good. Husband couldn’t stop eating it. Thank you for sharing! I already shared it with3 people in my office


  • Sarah

    I have slow cooked the corned beef in Guinness, smoked it on the grill, boiled it in Guinness, and roasted in foil. When smoking or roasting, I combine the spice packet with brown sugar and spread that and Dijon mustard over the whole brisket. When smoking, after 3 hours I move the brisket into a pan with Guinness and wrap tightly with foil. The Guinness helps remove some more salt and also give the beef a nice full flavor. I plan on doing the same for the roasted corned beef later today.
    The Guinness juice turns out slightly salty making it a perfect addition to the cabbage sautee (better than boiling).

  • Sandra

    I made this tonight, using a point cut and the baked method. Instead of boiling the beef to reduce the salt though, I soaked the beef in cold water overnight, changing the water out in the morning, and letting it soak until around 2 PM so I could start baking it for dinner. I didn’t have whole cloves so, like other reviewers, I used ground clove. I started at 350 degrees for about an hour and then decided, due to some reviewers saying their meat came out tough even after hours of cooking, to use the convection bake option in my oven at a lower temperature instead (325). After 3 hours total of cooking, the meat came out tender and flavorful. I think this is a great recipe; I will try again with the flat cut though, as the fattiness of the point cut is a little too much for me. I may experiment with flavors too! I like one reviewer’s choice of jerk rub…. Thanks, Elise!


  • ronedee

    If you like LESS SALT in your meat….. We’ve always double boiled the Corned Beef. After about an hour or more, depending on the amount of meat, we’ll put the beef in another fresh pot of boiling water, and use the first batch to boil our cabbage in. It reduces the salt in the meat by about half!

    Oh yeah, we’ll throw some carrots, onions and lastly potatoes in with the cabbage according to their cook rate. Just our family twist on the seasonal favorite!

  • Anne Lawrence

    This was the best corned beef and cabbage my husband and I have had! Made the baked corned beef and sautéed cabbage on St. Patrick’s Day and loved it. As we’re not usually big fans of this meal I was surprised my husband picked up another corned beef the next time he was at the grocery store! Will be making this again shortly! Thank you!


  • Malika A. Black

    I don’t know this dish but I love cabbage! And this is a new way of cooking this vegetable.
    I would like to try the two versions, boiled and baked to see which one we prefer!
    Thank you.

  • Kelly C.

    I grew up eating this and had been making it myself for years but always forget the amount of time it needs to cook. Love that you have both recipes for my one! My family has Irish in it and here is our recipe ~ boil with the packaged seasonings (add your veggies at the start and scoop out when done or near the middle to be done with meat) and then put in on a baking dish. (Stop here if you are making a day ahead.) Make a paste of brown mustard, ground clove and brown sugar and spread over top (I add it a half inch thick but make to taste!) then broil. Best of both recipes and those ground cloves add a kick.

    Thanks for your take ~ I’m going to try the honey mustard!

  • Patricia Lowther

    We always have boiled corned beef and cabbage on St. Pat’s Day. This year I happened to see this recipe and tried it yesterday. WOW! Will never boil corned beef again. Sauteed the cabbage and roasted the carrots and potatoes. Delicious. No leftovers.


  • Amber

    Can you freeze the leftover meat after it’s been cooked?


      I have frozen corned beef in its own broth, along with the vegetables too, and it has always reheated very well. I used Ziplocs, let it thaw for a few minutes just to loosen it from the bag, and then reheated on low in a pan until heated through.

  • Chris

    Do you have a recipe for the hot sweet honey mustard?

    • Elise Bauer

      Not at the moment, though I’m sure you could find one online.

  • Francine

    Amazingly delicious! I’ve made and failed at corned beef recipes so many times (I always boiled) and thought I’d go a different route. Thanks for converting me! I love it! It’s flavorful with a wonderful tender texture. Perfect as it is, in sandwiches, and in hash. I didn’t make the cabbage and used Dijon mustard and honey because that’s all I had and it was perfect. Yum


  • Mark Finch

    Yesterday I made the oven-baked version for New Year’s Day, and I’ll never make corned beef any other way from now on! The resulting Reuben sandwiches consisted of a meltingly tender, moist, and flavorful 1/2″ slab of corned beef, fresh local live sauerkraut, Swiss cheese, and pumpernickel bread, buttered and grilled in a cast-iron skillet, with homemade Thousand Island dressing served on the side. The only deviation I made from your recipe was to substitute Dijon mustard (which I had on hand) for honey mustard (which I didn’t). Not sure if it makes any difference to something wrapped in foil, but a 4 lb. flat cut was cooked perfectly after two hours at 350°F set on convection roast.


  • Caitlin

    I’ve had this many, many times (this has become a go-to recipe), but we moved, and now have an oven that heats up the whole house when I use it! Has anyone used a crock-pot instead? If so – got any tips?

    • Laura

      I have done the crock pot method quite a few times turns out very very well

  • Deidre

    Made this and it was delicious. Especially the cabbage. Please know that the cabbage takes quite a bit of time (well worth it) for it all to cook down. It took me over 30 minutes to cook it down. Very fantastic tasty recipe.

  • Ms. Michael McKenna

    I love Corned Beef and Cabbage! This dish was derived from Imigrants from Ireland they didn’t have a lot of money and had to make due with what they had. They decided on a cheaper cut of meat, brisket, and boiled it like they used to in Ireland. So this dish is not from Ireland, the preparation is the same as they boil ham, but culturally speaking, this is an Irish American dish!

  • Ivana

    Thank you for the delicious recipe – it was getting to be the 11th hour and I finally decided to go with the bake method because it just sounded more appealing and freed up stove top space. My SO loved this and requested that I make this every two months (I replied that ‘sorry, once a year only’). Served this with sauteed cabbage (added a splash of Guinness to move things along), roasted carrots and Irish soda bread.


  • Lisa

    The baked corned beef has become a favorite tradition with us. Thanks so much for making each mid-March better! I rely on a lot of your recipes. This is one we especially look forward to!


  • Alison Brennan

    Here in Ireland the traditional dish is bacon (ham) and cabbage. We boil or bake the ham joint similarly to your recipe for corned beef. We bake the ham with cloves, and a glaze of honey and mustard. We also bake a joint of ham in this way at Christmas as an accompaniment to roast turkey. Today in Ireland (St. Patrick’s Day) the weather is beautifully dry and sunny. People are attending the parades all around the country – and some are possibly over indulging in Guinness!

    • Tricia

      I got to spend some time in Ireland during St. Patrick’s Day in 2014. I was shocked to learn that this Irish American tradition had no place in Ireland! lol I did have some boiled “bacon” and cabbage at a lovely pub near the Cliffs of Moher…and it was delicious… Very different from American methods, but yummy in its own right!

  • Angela

    I lived in Ireland for a year. Not a single Irish person I knew ate corned beef and I never saw it on a menu. My Irish friends kept asking me why Americans ate it as an Irish dish so I did some research. Bacon and cabbage is a traditional Irish dish (which I did see while I was there), but when the Irish came to Boston long ago the bacon was too expensive and they substituted it with our much cheaper corned beef. So it’s an Irish-American dish – and quite a delicious one if you ask me :)

  • Katherine Walton

    I will try the baked method tomorrow! That said, I’ve always boiled until tender, then spread with a mixture of brown sugar, mustard and a bit of ground clove, the set the glaze in a 450F oven. It wouldn’t be the same without that spicy, sweet glaze.

  • Mark Barrow

    Absolutely the best corned beef recipe I have ever had. My kids loved it. I loved it. I will never make it any other way. I can’t wait until next St. Patrick’s day!!


  • Erin Monk

    Can’t wait for this tomorrow… I have made your spicy honey mustard version the past 3 years in a row and this will make 4! Me and my man are addicted :) This year I have to work late tomorrow night, so I will prep the beef and some roasted veg tonight so that he can stick it in the oven tomorrow night! Happy St. Patrick’s Day Elise :)


  • Eileen

    I have had cabbage cooked all the ways mentioned above.
    My choice? Hands down, crock pot. (Stephanie O’Dea’s blog)
    Slow is the way to go.
    Oh my goodness…..

  • Amanda

    When sauteeing the cabbage, do you take out the first batch before adding the second? Or just layer it in the pan?

    • Elise Bauer

      Just layer it in the pan. The cabbage will soften and shrink as it cooks making it easier to add more.

  • Leslie

    Hi there- not sure you will get this – the last comment was a year ago- anyway if you do, did you ever make this recipe with a whole corned beef? How far in advance do you buy the corned beef and let it sit in the fridge? Do you think you can make it one day before and cut the next day or is it better to cook it the same day ? Only made it once before I make it on Thursday 30! Leslie – Florida

    • Elise Bauer

      Hi Leslie, I’m not sure what you mean by a whole corned beef? You usually buy corned beef already cured in a package and the cut is about 3 pounds. When you buy it, it’s already ready to use. Look at the sell date on the package. I would make it the same day I eat it, but I don’t see an issue if you cook it ahead of time and then reheat it. If anyone else wants to weigh in on these questions, please do!

      • Lauren

        Hi! I was wondering something similar- have you (or anyone) ever tried boiling and doing all the prep work the day before, then day of just popping it in the oven? We’re heading to a parade tomorrow and I’m not sure when we’ll be home, so I’m trying to be as efficient as possible!

        • Eileen

          Yes, you can slice it prior to the day used. Just save some of the water from cooking it and spoon enough over the meat to reheat in a tin tray, in the oven. Just as good.

  • joanne

    I usually boil first and then bake. Will try with the topping of mustard. I love all the veg boiled in the corned beef water–add butter and then mustard. Maybe it’s a Cleveland, Ohio thing?

  • Kaye

    We loved this recipe. We cooked it differently than your recipe but used the honey mustard and brown sugar glazed. It was delicious. We ate the leftovers the next morning with over easy eggs. Thank you!


  • Leigh Drachman

    HI Elise! I made your baked corned beef last year and will never boil a corned beef again. However, I can’t remember if you use a flat cut corned beef or point cut. Thank you so much. Your site is my go to for all recipes!


    • Elise Bauer

      Hi Leigh, either cut will work! The point cut will have more fat marbling and be more flavorful. The flat cut is leaner and prettier looking.


    Thanks very much! I so appreciate the baked recipe for Corned Beef, I truly enjoyed the flavor the beef has and the cabbage.

    You hit this one out the park.

  • Elizabeth Harris

    I used to boil my corned beef, but now I bake it with spicy honey mustard and brown sugar. It is delicious! My family agrees. I buy a big pkg of corned beef at Cash and Carry_so much better than what I find at regular grocers. I make mashed potatoes and sautee my cabbage, and I steam baby carrots, adding butter, brown sugar and salt. My mouth is watering just thinking about it. I am making this for Christmas. ☺

  • Barbara Hall

    These recipes were a nice change and so delicious! I’m making the cabbage again tonight to go with our BBQ chicken. It’s a keeper!

  • Fe Roseberry

    Tried the baked and sauteed version. Husband and son loved it! Going to make this the go to recipe for the St. Patrick’s tradition.


  • Jessica

    This looks interesting, but have you ever tried corning your own beef? My mother loves to do that, and only buys the prepackaged stuff now if she decides to make it on a whim. Often she plans ahead so she doesn’t have to. The homemade corned beef is just amazing, not nearly as salty as the prepackaged stuff, but with plenty of flavor. It doesn’t have that pink color, but sooooo good!

  • Judy

    I tried your baked method this year but I used maple syrup mustard and added more maple syrup to the brown sugar and it was fantastic. The maple syrup is sweeter than the honey if you prefer more sweetness. Great recipe! Judy

  • Susan

    I had tried a baked version a few years ago and it was a disaster! Everyone got so mad at me for drifting away from tradition. This year, I riffed on this recipe and boiled it per your instruction here, then placed the mustard sauce on it and broiled the topping. Wow! It was scrumptious and the family loved it, too. Will do this from here on out. Next year, I’m going to sauté the cabbage and see if I can get away with that! Thanks, Elise.


  • Denise Thomson

    We loved the baked version….and I just finished eating a couple forks of cold corned beef leftovers…..fabulous!!!!!! It was so moist and not dried out like much of what happens with the boiled version. Followed step by step. The hot sweet honey mustard had me a little concerned, since the hubbie doesn’t like hot things, but it wasn’t a problem. We even added a little more mustard when eating the meat. My only wish is to be able to pull more of the salt out….thanks for a delish recipe


  • Karen Lodder

    I used your baked recipe for the corned beef… and the sauteed recipe for the cabbage. Both were fantastic.
    The only change I made…rather than serve it on the side, I mixed the cabbage into my mashed potatoes.
    Every bite of it was gone.

    • Elise Bauer

      Hi Karen, I’m so glad you liked the corned beef! And great idea to mix the cabbage into the mashed potatoes. Yum!

    • Cynthia baguskas

      That’s called “colcannon”

  • Elise Bauer

    Thanks Mark, Happy St. Patrick’s Day and I hope you enjoy the corned beef!

  • Helen Burton

    I made this tonight (the baked version) for St Patty’s day, it was delicious but still pretty salty even though I did bring it to a boil in water twice. Perhaps it needs to actually soak in cold water as some have said. Also it was brown, not the usual reddish color but perhaps that is because it was “all natural” and didn’t have nitrates. Do they use food coloring sometimes to get that color? And the cabbage was excellent! Thank you!

  • Melissa W.

    Made this for our St. Patty’s dinner tonight.

    First time ever making corned beef — used your “baked” version.

    Holy smokes! SO good. Your recipes never do me wrong. :)

    Happy St. Pat’s Day!



  • JD

    This recipe rocks! The corned beef recipe was excellent. I boiled the beef for 1.5 hours and then followed the remainder of the recipe for baking it. The most tender and juicy corned beef I have ever eaten.

  • Maureen Irvine

    Here in Northern Ireland, corned beef is pressed shredded beef with added beef fat and usually comes in a tin. This recipe is how I would do ‘salt beef’

  • Lori

    I just wanted to say thank you so much for mentioning the blanching of the meat. A friend told me about this for Ham (also very salty) and it is so much better. I don’t boil it but instead let it sit in a pot of water for a while, see whatever it is come to the surface of the water, pour it out and do it again. i’m usually doing this while i’m preparing my scalloped potatoes (I do that instead of boiled; my family isn’t big on boiled potatoes). by the time i’m done prepping the potato mixture, the meat is ready to begin cooking.

  • Kay

    Made both tonight since both of my daughters are working tomorrow. Since I purchased lower sodium corned beef I thought that, for the baked one, only one pre-boil would be required. That wasn’t the fact. It was still a little on the salty side. I also didn’t have honey mustard so I mixed equal parts spicy Dijon and honey. Other than the salt it was delicious and I plan on following the same recipe next time.

  • Emerogork

    Modify the double boil idea: Set up two pots of water. Place the beef in one and bring to boil. Move it to the second pot containing cold water and again BTB.

    Skim the foam from first pot and use it to boil the potatoes.

    I baked the beef covered with a cup of chicken soup and chopped onions.

  • Susanne

    I’m ready to submit my verdict — bake vs. boil. I baked the corned beef exactly as the recipe described and we had the tenderest, yummiest corned beef ever. Will make great ruben sandwiches later this week. I also sauted the cabbage — another big win! I couldn’t imagine baking would produce the tenderness of boiling, but it’s even better. Home run again Elise!
    Susanne – Baltimore

  • Jackie

    That is, ACROSS the grain … I was taught ‘against the grain’ and never understood it. Thanks Elise.

    • Emerogork

      I wish they would simply say “Cut it perpendicular to the grain to make for short strings of meat.”

  • Jackie

    Wow the baked version turned out great! I had just about given up on cooking corned beef, it always turned out rubbery. I used to boil it because that seemed easy. This time I bought the cheaper cut and followed the directions for baking. I skipped the cloves because I don’t like them. The mustard flavor was yummy. I also made the sauteed cabbage and added steamed carrots. Really, quite a meal! Great instructions, especially about cutting against the grain.


  • Leisa

    Elise, another home run. I found this post doing a search for clay pot corned beef have done a kitchen archaeological dig and unearthed my ancient clay ware a/k/a Rommertopf clay pot!. Somewhere in these many comments someone had posted about Rommertopf (as it came up in my search and led me here) but I didn’t find it in the time that I had to look.

    Nevertheless, I did find clay pot directions for any wanting to try that method: and there are many intersections to Elise’s presentation here.

    First, the boil and rinse was superb instructions, and I will always do this. Never considered that before and goes a long way toward eliminating waking up parched!

    In the clay pot method, 2 cups of water are added to the clay pot and the meat is set fat side up and cooked at 450 for two hours. I found another recipe saying 425…I opted for lower longer and made a few modifications:

    Cooked at 425 for about 2.5 hours; removed meat; removed about 1/2 liquid; added carrots (halved), red potatoes (quartered) and onions). Baked about 45 minutes. Prepared the meat with the spice accoutrements (I used brown sugar, lemon zest and lemon juice, Dijon mustard and cloves as I did not have whole cloves, and sherry vinegar). Baked covered 30 minutes more. Fork tender, beautiful, aromatic.

    Braised the cabbage per your instructions.

    I transported this meal to my cousin’s home. She cleaned. I cooked. What a way to divide an conquer. And this is a transportable dish.

    I’m an experienced cook, and I rank this meal as one of my top 10. Not that it was fancy, but because (1) the meat was truly outstanding, and the vegetables were all cooked flawlessly. Braising the cabbage was also a must…rather than mushy cabbage, there is flavorful cabbage with a good tooth feel.

    “Better than prime rib!” is what one cousindeclared. Another cousin was on the fence having had boiled to death corned beef and cabbage from earlier times. She was knocked over (as were the rest). Served with Ina Garten’s Irish Soda Bread.

    It was a memorable meal!

  • Sue

    Hi :)

    Question – in the baking recipe, I see you have to boil the corned beef twice to get rid of some of the salt. How long do you boil each time and will the boiling take out too much salt (and render the meat tasteless)?

    Thank you!


    • Elise Bauer

      Hi Sue, great question! As soon as the water comes to a boil, you drain it. As for doing this twice or once, it all depends on your salt tolerance, and how salty you like your corned beef. Some people don’t pre-boil the corned beef at all, some once, some twice. If you like salty foods, I might try boiling it just once.

      • Sue

        The recipe turned out great! However, I will definitely boil it twice the next time. It was right on the edge of salty. My boyfriend loved it, but I think I would like to do one more boil the next time. The corned beef was still tasty, however.

        I did my own little twist on the braised cabbage. I processed it finely in a food processor, using the grating tool. I sauteed the cabbage in bacon fat that I had rendered. I then added diced leeks and I used a lot of butter while sauteeing. To brighten bthe flavor a little bit, I added a quick drizzle of rice wine vinegar. Finally, I added the cooked bacon back into the cabbage and leek mixture.

  • Sue

    Here in NZ corned beef is traditionally boiled, with an onion cut into quarters, about 6 pepper corns and 1-2 tablespoons of golden syrup. (The onion takes away the saltiness).

    It is served with mustard sauce which is in the Edmonds Cookbook – a NZ classic recipe book:

    1 egg
    1/4 cup sugar
    1 tablespoon flour
    1 teaspoon mustard powder
    1 cup liquid corned beef cooked in
    1/4 cup malt vinegar
    Salt and pepper to taste (add these after tasting if needed)

    Beat egg and sugar, mix in flour and mustard, stir in liquid and vinegar gradually. Cook over low heat until mixture thickens

    Note: I do double the quantity of mustard sauce and spread it cold onto sandwiches with sliced corned beef for lunches the following day.

  • Maggie

    Hi Elise. I had a 5 lb brisket. How long should I have baked? I baked for 3 hours figuring the longer the better but it’s tough. At 350, does longer cooking time still make for more tender meat, or did I bake it too long?

    • Elise Bauer

      Hi Maggie, it’s hard to tell, every individual piece of meat is different. I got some grass fed beef the other day that never got tender. My guideline is that if the meat was dried out, then it cooked too long. If it’s chewy and tough, but not dried out, then it needs to cook longer, perhaps “slow and low” if your cut is particularly tough for some reason, so maybe 300 degrees for a longer period of time. Did you check after 2 hours? If not, that would have been the thing to do.

  • Marion Olson

    I’ve done corned beef this way a few times and have sort of refined my technique now. First I brown the beef pretty well to begin with, in a small enamel on cast iron roaster, then add a bottle of Guinness, which boils up and foams, and enough water to about halfway cover the beef. I throw in some onions, put the top on the roaster and pop it in the oven for a few hours, until it’s done enough to be very tender.

    After it’s really tender, I take the meat out of the roaster, put it on a sheet pan., slather it with mustard, sprinkle it sparingly with brown sugar and put it back in the oven to get a bit of a crust. I tried broiling it, but that was a little too hot. Meanwhile I cook the potatoes and carrots in the Guinness broth on top of the stove.

    This was so good for St Patrick’s Day that I’m making it again today, since we didn’t have enough left to make hash!

    • Linda

      Thanks for the tip Marion…as you can see by my review (right above yours) mine was a big disappointment, so maybe I’ll try it again with your method…love the idea of the Guinness! About how long do you bake it and what temp?

  • Linda

    Wow, what a disappointment. I am a seasoned cook and have owned 2 restaurants, so this wasn’t my 1st time to make corned beef. I love it and always enjoy making the traditional, but after all of the rave reviews I just had to try the baked version. I did the water bath to cut down on the saltiness and followed the recipe exactly. After 2 hours I had a piece of tough meat that would not have been edible so I baked for another hour and we finally ate, but it was like eating a sole of a shoe and had no flavor at all. So, I ended up with a huge piece of meat that went into the garbage. Just thankful I wasn’t having people over! I did make the sauteed cabbage and we loved it…delish and I’ll make it again, but I’m going back to my traditional version of simmering the corned beef on top of the stove. I guess we have to have a culinary disaster once in awhile, but I sure don’t like it when it happens.

    • Dawn

      I had the same thing happen. I baked for two hours and it was too tough although it still tasted good.

  • Sharon

    Had four couples tonight for dinner including two who do not like corned beef. Made the roasted version with sautéed cabbage. Rave reviews from everyone. Thank you!


  • Joan Dahlbeck

    This was sooooo good. So tender. I baked it. I will never boil it again. Everybody raved about it. I bought the $1.99 a pound corned beef from Safeway and it was fabulous. I did the cold water boil twice to cut down on the salt. Thanks for this recipe.


  • Margaret

    So, yesterday was St. Patrick’s Day. I made the boiled version of Corned Beef as well as the baked version above. I also made boiled cabbage as well as sauted. Results: The baked version (pre boiled as suggested above to remove some of the salt) It tasted delicious but was kind of chewy. I think it may have needed to be cooked longer. I liked the texture of the boiled version better but the baked tasted better. I will try again next time and bake it longer. As for the cabbage, I enjoyed the sauted more.

  • Matt

    This came out great!!! I made the baked corned beef and the sautéed cabbage with a teaspoon of caraway seeds added. Actually finished the cabbage a little early so just tucked it into the oven to finish the last half hour. I boiled a few potatoes with rosemary infusion as well. Awesome meal! Here’s a trick to avoid a tinfoil nightmare… Use a pyrex dish with a lid and just pull the lid when you go to broil the beef.


    • Elise Bauer

      I’m so glad you liked it Matt! By the way, you do have to be careful with Pyrex and the high heat of a broiler. Pyrex has been known to explode when subjected to broiler heat.

  • Kim

    Thanks for this recipe! I made it today (without the cloves, since I didn’t have any and I’m not a huge fan). It was a big hit! I’ve made my corned beef in the crock pot the last couple years, but I always felt it could use something extra. The mustard and the bit of browning from the broiler really improved the recipe.


  • Martha Kight

    Thank you! Thank you!
    I remember my Mom making corned beef just this way, and I was just about to go look it up in the anciemt family “Fanny Farmer” cookbook.
    I’m so glad I opened my email first! It’s in rhe oven now! I’m doing the boiled version of cabbage with carrots, onions, potatoes and parsnips, but will try the sauteed version soon! Cabbage is so under-used these days, and it’s so tasty and great for you.

  • Rachel

    I borrowed on this. I put on two pots of water (dropped in the spice packet for good measure) when the first came to a boil I moved the beefs (I had two) in to the next pot for about 5 minutes. THEN I looked at the clock and realized that I was ahead so I let them rest on the counter for about an hour, then into the 325 oven for about 2:45. They were superb. I’ve been feeding the same group for 5 years and we all agreed this was the keeper version, finally. Thanks for the direction.

  • Dawn

    I made this today and after two hours. In oven the meat doesn’t seem tender enough. I followed the instructions including the boiling first twice to get salt out. I put back in oven for awhile and I will see how it comes out.

    • Elise Bauer

      Make sure it is well sealed in aluminum or the meat will dry out. Also, when you slice it across the grain, that act in and of itself will tenderize the meat.

  • Marilyn

    I have been cooking now for almost forty years since I’ve been married. I tried making a beef brisket one time in all those years…. It was a flop! Since it was never really a favorite anyway…..whenever I did make it , I bought canned! Well, now I think I may have died and gone to heaven! I tried this recipe today and OH MY GOSH! IT WAS SO WONDERFUL! The picture looked so good and we love cabbage, so I decided to give it a try. I first read “most” of the comments……there is a lot! That’s one reason I figured it must be good. That’s where I found the recipe for the Sweet Hot Honey Mustard from “pretty woman” that I used. Since I didn’t have any kind of honey mustard in the house, thanks pretty woman….great recipe
    also! I followed the brisket recipe except an hour before it was done I opened the foil and added some quartered potatoes & carrots and sprinkled some pepper and celery flakes on them. I then closed the foil back up. When it was done I spooned the vegetables out and then put the brisket under the broiler. I followed the cabbage recipe sauteing the onions first in the olive oil then adding the cabbage by thirds. When it needed more oil I added 1 tablespoon of butter instead. When ever frying cabbage before, I always put the cabbage in all at once….. I see now by adding it in by thirds it seems to cook and brown faster. This whole meal tasted fabulous!! My husband has been raving all afternoon about this meal and has declared it his new favorite meal! I’ll deffinently be adding fresh beef brisket back into my meal planning instead of canned from now on!…….Oh, and did I mention how wonderful it made the house smell?! THANKS FOR THE GREAT RECIPE !!

  • Joylynn

    I don’t know why I didn’t see this recipe before, but I’m totally making my corned beef this way on Monday. As for cabbage, our family (kids included) loves it roasted in the oven or sautéed or grilled. One of our favorite vegetables!

  • Chris S.

    Oh, wow!

    For decades I’ve been making a “New England boiled dinner” several times a year with traditional vegetables (cabbage, carrots, whole onions, potatoes, sometimes turnips) and either corned beef or smoked pork shoulder. Leftovers, including the cooking water, are turned into an extraordinary, chunky split pea soup that garners raves.

    But now I’m going to use only smoked shoulder in New England boiled dinners; when using corned beef, I’ll go with your amazing baked and glazed version from now on! Elise, the recipe looks fabulous, and your reviewers from years past clearly indicate that it wins over boiling every time. And I may even try the recipes for corning that a few dedicated reviewers have posted above.

    Incidentally, here’s an easy way of making a sautéed-like cabbage in the oven as well: Use the same cabbage (sliced or rough chopped), with or without chopped onions and sliced garlic mixed in, but toss with a very small amount of olive oil until everything’s lightly covered, add salt and freshly ground pepper to taste and toss again briefly until mixed, place in a shallow oven-proof dish, and roast for a short time at 400 or 425 until vegetables are both tender and slightly crispy, browned but not burnt. Or you can roast for longer at 325 or 350 along with a roast or a pie and then just broil briefly at the end if the vegetables aren’t yet caramelized enough for your liking. Saves the work of sautéing and also having to clean up the spatter on the stove afterwards! :)

  • julie

    LOVE this recipe. Ever since you posted in 2009, this has been my go-to for corned beef. It gets raves every year!

  • CinciEd

    Update: the baking method is genius. Great recipe. Many thanks.

  • CinciEd

    For corning beef, Ruhlman had a very good recipe, both in book form and on line. Will try baking Rulhman’s version tonight. Thanks.

  • Fat food guy

    I made this and it tasted fantastic! I had to search around till I could find your blog again and THANK YOU for the great recipe. I’ve printed a couple of others I want to try. Thanks again!

  • TexasDeb

    Hmmm – sounds wonderful but we are trying to eat only sustainably raised/processed proteins. Anybody know if Niman or other responsible purveyors offer a corned brisket?

    Or – Elise – do you have a recipe for corning beef somewhere here on the site? I’d be willing to corn my own brisket with some help from a recipe.

  • janet

    I will probably never again boil my corned beef and surely will never again boil the cabbage. The flavor of this recip was quite unforgetable. I did not have honey mustard, so I put a couple of TBS. of honey into a dejon mustard and it was great…. I also added 1/8th c. balsamic vinegar to the cabbage. The total meal was spectacular.

  • Brandy

    What if the conbeef is sliced do I boil it poor out the water boil again then add the cabagge. Let it simmer 2 hour an 35 mins. or I don’t have to wait that long because the cone beef was cut up? Thank you

    My guess is that if it’s already sliced you don’t have to cook it as long. As for how long, I have no idea. ~Elise

  • Kathleen

    Hi Elise. I just have to tell you what a wonderful thing you did by posting this baked recipe. I had my significant other’s family over last night for dinner, and his mother and her husband (that are in their 80’s) commented that it was the best corned beef they have ever tasted! Like so many other comments above, I don’t think I will ever go back to boiled.
    Thank you for all of your recipes. This is the first site I go to when I need a good recipe.

  • Mary

    OMG! The baked Corned Beef is incredible!! Used in hash and reubens the next day…only complaint…it’s ALL gone! Love this site- all the recipes we try are great!

  • Absolutely_stuffed

    Tried this tonight on a whim for St. Patrick’s Day since every year mine just tastes ‘blah’. Holy moly…the best ever! Made the baked version (minus the cloves) and the fried cabbage and onions. Microwaved some long-ways cut carrots and a cut up white potato and added the juice from the meat to the bag. Amazing. It’s my new favorite dish. It even made a 2-year-old chunk of corned beef from the freezer taste unbelievable. Yes, thanks so much for posting it!


  • Eleyne

    Made this today for St. Paddy’s Day, along with roasted potatoes, carrots, onions and beets. The flavor of the baked corned beef was wonderful! And I will never, ever boil cabbage again–sauteeing with onions and garlic is the only way to go. Loved it!

  • Adrienne

    WOW! I made your baked corned beef and my family loved it.This will be the only way I will ever make corned beef. My piece of meat was 4.5lbs.As for the hot honey mustard I had honey mustard but not hot so I cheated and put 2 packs of Chinese mustard to it and it work well together.I have to make more next time,my sons friends wanted to know “what is Mama cooking it sure smells good”

  • Sharon

    Wow – I’m not a corned beef lover but my hubby is so I wanted to make it for St. Patricks Day for him. I tried the baked corned beef recipe and it was incredible. The best I have ever eaten. This is the only way I will ever cook it again. The essence from baking it is excellent spooned over the corned beef. Thanks for the delicious recipe!

  • Henrietta

    I made the baked corned beef today! It was so awesome that I had to blog it :) Yum!

  • kris

    Thank you! The baked corned beef on a bed of sauteed cabbage and onions was incredible. I am looking forward to some yummy leftovers!

  • Phyllis S.

    You can find good quality corned beef at D’Artagnan. I don’t know whether it is local etc. but they are having a sale on it right now. For the cabbage in this version offered here I would definitely use savoy cabbage. Just noticed this post was from 2010…

  • Jane

    I have made the baked recipe twice now & love it. My husband & I are both originally from the midwest where we grew up on the simmered version. This not only tastes (and looks) great, it really lends itself to lovely nice slices, perfect for sammies made from leftovers. Sauteed cabbage is the best, too. Simple but when done in a nicely seasoned cast iron pan, mmmm…. Hubby & I are both Irish and tip one to you for giving us a new St. Patrick’s Day tradition!

  • Ma

    Okay however im boiling it first with some cloves and peppercorn and pickling spices, then im going to finish it in the oven with the mustard and brown sugar on top…also do i have to boil the cabbage before sauteing it?

    There are two methods shown for cooking the cabbage, a sautéing method and a boiling method. If you sauté the cabbage, you do not boil it. If you boil the cabbage, you do not sauté it. ~Elise

  • ma

    Preparing to make the baked corned beef and sauted cabbage for dinner tonight..If i bolied it then baked it, would it be more tender and tasty and if i just baked it would it still be full of juices?

    If you just baked it, it would still be juicy, it just might be rather salty. ~Elise

  • Hilary Ferguson

    I did not have any cloves so used ground jamaican allspice instead and it was great. Also used Texas Pete Fat Free Honey Mustard Sauce which is fabulous but being a mustard lover – what other other brands would you recommend?

  • Rebecca

    Would spreading ground cloves all over instead of whole cloves work just a well? How much would I use?

    You could try it. I wouldn’t use more than 1/4 teaspoon though. A little clove goes a long way. With the whole cloves, you don’t actually eat them. They are just there to impart some flavor, then they are removed. ~Elise

  • Ironhand

    Tonight I tried both the baked corned beef and sauteed cabbage, and they were delicious! My kids devoured it, as well. The brisket was still very salty, even though I boiled it twice. Maybe I need to boil it in a bigger pot, or maybe it just needed longer to boil. I dumped the water twice but it didn’t seem to make much difference. I ended up making my own honey mustard sauce with cheap dijon mustard and a squirt of honey, and I had to use ground cloves instead.

    Our local grocery store chain(“Where the savings never stop”…hint-hint)has corned beef on sale for $1.49/lb right now, which is cheaper than hamburger, so I’m looking for different ways of cooking it.

    I’m guessing the bigger the pot, the more water there is to extract the salt. ~Elise

  • christina

    Just made it tonight and it was good. I also made diced sweet potatoes and potatoes and chopped up all the left overs and threw it all together to have hash in the mornings with eggs. I can’t wait til breakfast tomorrow.

  • JoAnn

    Wow…what a delish dish!! I made the baked version and will never do boiled again! I was never a corned beef fan except for grilled rubens but this recipe is top notch. I did do mashed potatoes and roasted brussel sprouts so, I still had the same concept as corned beef, potatoes and cabbage!!!! YUMMY…YUMMY

  • Mona

    I made the baked version last year and loved it so decided to make it again this year. I tried another poster’s suggestion of baking it at 300 for 3 hours, it was a 2 pound certified angus flat cut corned beef brisket. It turned out even better than last year, very tender and moist. We all loved it, thanks for sharing this recipe. The sauteed cabbage was great with it.

  • Katrina

    Made the baked/sauteed version tonight. Hubby said this was the best corned beef and cabbage he’s ever had and went so far to say it was the best meal he’s had in a long time.

    I made sweet hot mustard with honey mustard, a splash of white vinegar and a healthy squeeze of sriracha. I also added ground cloves to the mix as I didn’t have whole. The smell while it was baking was amazing.

    As for my brisket, I agree that the right cut of meat is paramount to success. I tried a local butcher that only carries grass-fed, local beef and I think it made a huge difference. Not only was it nicely trimmed but the saltiness was evident. Regular brisket from the grocery chains tastes anemic compared.

    Thanks for a great post. I think this will have to be a go-to year after year.

  • Jeanine

    OK, tried this again this year, but was determined to try to make it tender-er than last time. For a 4 lb corned beef, I put it in the oven at 300 degrees for around 3 hours, and the texture was much improved. Thumbs up!

  • What's for Dinner?

    Thanks for the recipe, Elise! Seems like I’m roasting everything lately but honestly hadn’t thought to roast corned beef (even though it gives it as an option on the package, duh. That’s just not the way mom made it!) Bought two packages this year and decided to do a test run so googled boiled vs. roasted and found your great recipe. The boiled was more tender but the roasted was more flavorful as the spices were more concentrated. Loved the sauteed cabbage. Waaay better than boiled. Skipped the salt as I’d just read a Dr. Oz article about how we’re getting too much sodium in our diets and I was already making corned beef. It was still quite tasty. This is a keeper!

  • Becky

    I have never cooked a brisket before, or even eaten one I’m sure, so I had nothing to compare it to, but this was delicious. I have to say, I am very amused by the conversation here on pre-boiling the meat if it’s too salty….which depends on the source of the meat. This begs the question…if all briskets are of different saltiness, how does one know before cooking it how salty it will be, and therefore, if it needs a soak? That one confused me. At any rate, I just decided to gamble and accept the darn thing for however salty it ended up (which it was…quite), but we truly enjoyed this baked corned beef. The over method produced a perfectly tender 2.6 lb brisket for me, and everyone gobbled it up.

    The cabbage confused me though. I was very unclear as to how to really cut it, which threw off the whole process. Also, my cabbage never looked like the picture. It remained light green for a while, even as the edges started to brown. So in the end, I lowered the heat, threw the lid on and let it cook itself soft. It was fine, and my cabbage lovin’ husband liked it a lot. Thanks for a great meal.

    Hi Becky, you’re right, the saltiness totally depends on the source of the meat. But if you boil it, a lot of that salt will leach out into the boiling water. If you bake the meat, the salt has no where to go, so if you are going to bake the meat, and you don’t want it less salty, it’s a good idea to pre-boil. ~Elise

  • Pete

    Made this for supper tonite. Since my honey mustard had been in the refrig for a while (didn’t want to take a chance on it) I made my own….a squirt or two each of dijon and southwest spicy mustard, a little less than a teaspoon of dry mustard, some penzys black and red pepper and a tblspn of honey. I covered the beef with with mustard and brn sugar and baked as directed. It turned out fine, although the beef seemed a little on the tough side. Perhaps it will dice/shred up tomorrow morning when I mix with the left over potatoes to make hash for the wife before she goes off to work.

  • Tammy

    I made this for dinner tonight (the oven and fried version). YUM! Thanks for the great recipe!

  • Sarah

    I am making this tonight and am wondering if anyone can answer how long I should cook a 6.13 lb brisket? Do I double the cooking time?

    Thanks in advance!

    Because of the wide, flat shape of a typical brisket, I would guess that you wouldn’t need to change the cooking time. But you should test, when it’s fork tender, it’s done. ~Elise

  • kathy

    OMG I just made the baked corned beef and the sauteed cabbage and my family went nuts over it…. will definitely make it again !!!!!!!

  • Cheryl

    I made this last year and couldn’t remember where I had seen the recipe! I was in a panic, but thank goodness for internet history search. After years of making the boiled dinner (which we love) it was time for a change. The baked corned beef is fabulous. We used Nancy’s hot and sweet mustard. Broiling the top at the end of baking provides a wonderful crunchy top. The sauteed cabbage and onion was so wonderful! Brilliant recipes all the way around. I made this again last night and this year I printed the recipe!

  • Michael

    I used to live in the West indies and the canned corned beef was the only beef we could ever get. Occasionally we would get rejected brazilian chicken that did not pass US USDA inspections and would show up in the Caribbean with 6-9 month old dates!

    We still bought it and cooked it.

    When we have left over corned beef we shred and onion and a few potatoes and make homemade corned beef hash for breakfast and braise the leftover cabbage.

  • Sara

    I always used to bake (really roast) corned beef, but lately I’ve been making it in the crock pot. I brown it first and then put it in the crock pot overnight covered with sourkraut. Yum. I made it with sweet mustard for a try; I used honey mixed with chinese hot mustard. It was amazing!

  • The Lew

    Every St. Patty’s day my local grocery store orders way too much corned beef. I usually snag 2 or more briskets on sale and freeze them for later. My usual way of cooking it is by boiling. Last week I wanted to try a different way. This recipe looked simple so I said, “why not.”
    Holy cheese crackers! It was the best corned beef I have ever made. The simple braise kept the meet moist, but not water logged like usual. The mustard and cloves added a dimension that was unexpected, yet wonderfull.
    One tip, though. Use a 9 x 13 glass pyrex dish to cook the foil packet in. If you accidently have a tear in the foil, it will be easier to pull this out of your hot oven than a cookie sheet. This is definitely a must try.
    Hope you enjoy.

  • Jim

    I had a small dinner party the day before SPD, and prepared both the baked corned beef and sauteed cabbage.

    I have never prepared corned beef before, but this recipe attracted my interest, and it had been six weeks or more since I had hosted a little dinner get-together. I chose the Raley’s brand Angus beef (a Sacramento grocer brand, and not the least expensive option in the meat case). A fellow shopper actually asked me about the corned beef selections, we had a nice discussion about preparation, and I passed on the web-site for this baked corned beef recipe to her.

    I am not a fan of salty dishes, so as suggested, I boiled the meat with two water changes (reserving the water for boiling potatoes and carrots). Each time I brought the water to boiling for about five to ten minutes. This was not very long, but I reasoned it should be sufficient.

    After boiling, I baked the meat per the recipe with Inglehoffer sweet hot honey mustard and the brown sugar. The result was nice and tender, with a good flavor, but much too salty for my taste. I confided with my guests that I wasn’t really pleased with the result, but they assured me that it was really very good…… However, NO ONE took any seconds, which tells the true story. This group usually can be depended upon for leaving very little on a serving bowl or platter.

    Maybe boiling for an hour or more with two water changes, and finishing off in the oven would help remove more of the saltiness. I hate to be a party pooper here, but I do not plan to do corned beef again by any preparation method. I will simply serve beer on St Patty’s Day.

    Elsie, I really enjoy your web-site, download many recipes, and enjoy your style. Thanks for what you do.

  • Richard King

    I re-heated corn beef and cabbage last night for dinner but forgot to put it away when finished. Needless to say it sat on the stove all night. Is it still good or should it be tossed?

    Great question. I think most people would say “toss it”. My frugal mother would probably say, smell it first, if it smells bad toss it. ~Elise

  • Jenny

    I made the baked corned beef and sauteed cabbage yesterday for a late St. Patrick’s Day dinner party, and it was delicious. I’d never made corned beef before, but I will be making it more often. My guests raved about it! Thanks again for another amazing recipe. This is the first place I look when I am looking to make something new and I have never been disappointed!

  • Darlene

    My family absolutely loves corned beef cooked New England style, i.e., boiled meat and vegetables. We also love to do taste comparisons. So, for St. Patrick’s Day, I made 2 meals – corned beef boiled style and tried recipes here – baked corned beef and sauteed cabbage. Wow! That was such a fun dinner!! We loved doing the taste test. In the end, everyone loved the baked corned beef & sauteed cabbage. We definitely have a new favorite!! Plus, the meat (exact same weight) cooked 1 hour less than the boiled and was so flavorful with the cloves, mustard, and brown sugar. Thanks, Elise! This was a huge hit.

  • lraymond

    Just wanted to thank you for this recipe. I altered it a little for tastes. Left out the cloves and threw away the spice pack. Put the brisket in the crockpot slathered with the mustard(my own homemade version) and brown sugar, let it go 8 hours and rest for 20 minutes. Sliced beautifully. With the cabbage I sauted it in butter then added about 1/4 cup cider vinegar and a handful of brown sugar and let it reduce. This was the first year anyone in my family but me ate this meal and there wasnt a drop left. Thanks again and love this site

  • Lisa

    We made both the corned beef and cabbage recipes. Baked the beef 2 1/2 hours and it was very tender. Will never boil again! Thanks for the delicious recipe.

  • rose

    Everyone preferred the mustard baked version as well. However, and this is possibly just the cut of meat, but both versions were on the tough side. Perhaps some time in a slow cooker would help. Thanks for the recipes!

  • Karen

    I didn’t want to comment until I actually made the corned beef. YUM!!! I have been making corned beef for many many years and have always either boiled or cooked it in the crock pot. This was so much better .Thank you for sharing.

    I have so many mustards in my fridge at any given time and I didn’t have sweet hot mustard this time (had an empty jar with some homemade taco seasoning in it) So I used reg. honey mustard, a little shake of dry mustard, wor. sauce, and a spoonful of horseradish. It worked very well. The brown sugar came out not too sweet, just a little hint here and there.
    thanks again

  • Susan

    I tried this baked corned beef recipe yesterday and it produces, hands down, the best corned beef. The flavor and texture was wonderful. Finally! I could actually slice corned beef and not have it shredd apart at the pressure of the knife! The ruebens will be SO outstanding today!

    I’ll admit, I missed the juices from boiling to cook the veggies in (old habits and taste expectations die hard!) but I’ll get over it. Thanks for this, it was really wonderful.


  • Alison

    Thank you for posting these recipes! I’ve used many of your recipes before, but never commented. I tried the baked corned beef recipe, and I was nervous about it! My parents were coming for dinner, so I wanted it to be extra good. The package did say to add the liquid in the package to the beef if baking it, so I did that too beside following your recipe. I also baked it longer than you said, b/c the package said to. Then I broiled it. Oh my! How delish! My dad, who had waited all day (skipped having boiled corned beef at work in order to enjoy it for dinner) really enjoyed it! That is saying a lot! It was a bit salty, as we all like it, so if folks don’t want it as salty, I guess boiling it first then broiling might be good also. But I’ll never boil corned beef again!

    Also, I did use Black Angus Corned beef, rather than the grocery store version. The meat guy said there would be a big difference in taste. Next year I think I’ll get both to compare. But I have to say this was the best corned beef we’ve ever had. Thanks, Elise for your fabulous recipes!

  • Andrea

    Awesome, I’ve always “fried” (sauteed) my cabbage in a frying pan (skillet) but I’ve never used olive oil, instead, I render the fat from a couple of pieces of fatback (salt pork) and saute it in that, not healthier, mind you but it sure does add alot of flavor — thanks for the recipes

  • Sally

    I baked the corned beef according to the directions yesterday and it was pretty tough. Tasty, but tough. After dinner I remembered that when I bake a brisket, I bake it for at least 3 hours. I should have baked the corned beef brisket longer. Brisket is brisket, “corned” or not. If it’s tough, it’s not cooked long enough.

  • Angie

    OMG! that was really good corned beef. My mom really isn’t a fan of red meat, but she’s made a exception for this delicious piece. I couldn’t find the honey mustard anywhere, so I just mixed some mustard powder and honey together. Turned out amazing.

  • Yoko

    Love the honey mustard idea. Another yummy way to make cabbage is to saute it with butter & soy sauce and top it off with freshly cracked pepper.

  • leslie

    This was WONDERFUL!!!! NEVER will I go back to boiling corned beef and cabbage! Can’t wait to make another one to shred and serve on some sort of roll with the sauteed cabbage! GOOD STUFF!

  • April G.

    I have this in the oven right now and it smells delicious!

    I didn’t have honey mustard so just mixed some honey into some spicy brown mustard. I also don’t have any cloves but noticed some Five Spice powder when looking for my brown sugar. I mixed that in and it tastes wonderful! It goes really well with the sweet sugar and the hot mustard.

  • Miss Fig

    Quick q on the boiled variation:

    I have a 5 lb corned beef, will it take longer to cook? The butcher said no, but I’m still unsure. : ) thx!

    It shouldn’t take any longer to cook. ~Elise

  • Karen

    I am anxious to try this for dinner tonight, but my grocery store didn’t have sweet hot honey mustard, just sweet hot mustard or sweet honey mustard. I bought the sweet hot mustard. Can I just add a little honey to it and get the same flavor?

    Yes, I think that should work fine. ~Elise

  • Dawn J

    Loved this recipe, Elise. Made it last night so it would be ready for my St P’ Day meal, and it was fabulous! Will make my cabbage today. Thanks for the recipe and this great site!

  • Vicki

    Hi Elise,
    I purchased corned beef brisket that was vacuum-sealed with seasonings similar to those in your recipe. I came home and found the Corned Beef recipe on your site (I’ve never had or made it before) and realized it starts with a “dry” piece of corned beef. I want to try the baked version of your recipe, but wonder if I should adjust the cooking time since the meat is already marinated.

    Actually, both recipes start with vacuum-packed corned beef. For the baked version, all you have to do is drain the liquid first. ~Elise

  • Jerred Gunn

    I have been cooking my corned beef and cabbage in a Romertopf for the last few years and it turns out FANTASTIC. It only works with the brisket, the point cut comes out too tough.

  • Jean

    MeeMaw posted about mixing cabbage and mashed potatoes — this is done in Ireland and is called “Colcannon.”

  • tom barr

    G’Day folks when I cook cabbage I try to use Savoy cabbage a little chicken stock in the pan a bit of olive oil some chopped bacon and some carraway seeds. The juice can be used to make the sauce for the corned beef.

  • Kylie

    Do you think I can prep the corned beef with the mustard, sugar etc. the day before and keep it in the fridge before baking?

    Don’t think it should be a problem, haven’t tried it though. Let us know how it works out if you do! ~Elise

  • Patty

    We did the baked corned beef after getting a 3lb. piece from our local butcher shop that they cured in house. Also did the sauteed cabbage, and baked potatoes. Not one thing was a traditional boiled dinner and it was amazing and delicious! Thanks Elise!

  • Kate @ Savour Fare

    I always braise mine in beer in the crockpot — it’s incredibly tender. I’d love to do the braise followed with some broiling with a honey mustard topping.

  • Strawberry Cake

    I have been cooking my way through The Pioneer Women cooks and blogging about it, but I am going to take a break and fix your Irish fare on St. Patty’s Day. Thanks for all your great recipes!

    Love PW and the PW Cooks cookbook! ~Elise

  • Katherine

    A wonderful source for mustard-of any variety-is the Mustard Museum in Mt. Horeb, WI. Their website is Try it, you’ll LOVE it! And if you ever happen to be in the area, it’s really worth a visit. They have the perfect mustard for this recipe on their current home page.

  • Garrett McCord

    Made the baked one and loved it. My oven runs hot and I only had 1 1/2 lbs so I baked mine for about 1 hour 45 minutes. Never made corned beef before but now, NOW, I have an addiction. Beautiful job, Elise.

    Thanks Garrett! ~Elise

  • Lynda C.

    I made this last night. We both loved it! We are never going back to boiled corned beef again. Thanks for the wonderful recipes!

  • Karee

    I made the baked corned beef tonight and it was the best I’ve ever made. The cabbage sauteed on the stove was delicious also. I served with mashed garlic red potatoes. Amazing!! Thank you for this recipe!

  • Stephanie Manley

    Corned beef is beautiful. I have tried making a similar version like this. I did the similar mustard base, but I also sprinkled my corned beef liberally with brown sugar. Then I wrapped it with foil, and then I put it onto the grill for about an hour very low, and finished it up in the oven. It was one of the best corned beefs I have ever made.

  • John Fowler

    I grew up in the states, but I’ve been living in Ireland for 19 years… and I’ve never once found anyone who has heard of corned beef, I’ve never had it here, and I’ve never seen it in any restaurant or shop. It amuses people here greatly to find that it’s considered a common Irish food in the states.

  • Michael

    I am not a big fan of boiled dinners and thought this sounded like a nice twist
    I followed the recipes for the baked Corned Beef and the sautéed Cabbage last night and it was delicious even my very picky kids loved it.
    I will definitely be making this again.

    Now I’m going to try your Corned Beef hash recipe :)

    Thank you

  • Mona

    Great recipe! We made it tonight with the cabbage and baked potatoes. I made the baked corned beef and sauteed cabbage, both recipes were keepers. My husband is picky about salt, so I soaked the beef twice in cold water for 15 minutes each before baking it and it turned out perfect.

  • Kathy W.

    The last corned beef I made I did in the pressure cooker. Succulent, not too salty, tender. Removed the meat and finished under the broiler with a brown sugar and mustard and clove glaze while quick cooking the potatoes and carrots in the beef’s cooking liquid while steaming the cabbage on the stove.

    It was the best corned beef dinner we’ve ever had.

  • Rose

    Will be trying this recipe on Sunday. I will be out of the house from 1-3:30pm but need to serve it at about 5pm. I am making both a boiled one and a baked one. (I like the idea of having a taste test-we’ve always boiled). Any suggestions on how to time this? Can I make both ahead of time in the morning or will I lose something doing that? I really don’t want to be cooking while my guests are here.

  • Loretta

    Hi there here in New Zealand we mostly boil our corned beef – probably because our cooking traditions are English. Once when I was cooking for catholic priests I forgot to take the corned beef out of the deep freeze in time for it to thaw, so I put it into the little bottom oven on low and yes promptly forgot it. At about 10 oclock that night the most delicious smell of cooking wafted up to my flat and I remembered. I turned it off and the next day boiled it as usual. The priests all agreed that it was the best they had ever tasted eaten with boiled cabbage, carrots, onions and mustard sauce. Needless to say I never told although there were some comments about the smell!!
    Cheers Loretta

  • Rocky Mountain Woman

    Up here in the mountains, I had a lot of trouble getting the corned beef tender. I tried cooking it in a pressure cooker the last time I made it and it was wonderful! Sauteed cabbage and onions on the side. Yum….

  • savannah

    All of it sounds really good, really. But when I see a recipe for corned beef and cabbage, I thought it would be a simple recipe. Coming from a native american culture, we usually have it mixed together. A large or varying in the size of cabbage you like diced, chopped, jullianed and can of corn beef with onions. Homemade Tortillas. Or other times we make it into a soup. But I will have to try this recipe! No matter what it looks really delicious.

  • Peter

    This is one of the best corned beef dinners I’ve seen, look at that lush meat!

    St. Paddy’s day is pretty big in TO and I always order it…more gristle please.

  • Sophia

    Since I tend towards chonoptimism, (thinking I have more time than I do) I’m usually a few hours short of prep time for dinner. Tried using a pressure cooker for corned beef & cabbage that year and it was great!! Boiled it the next time, and husband asked that I make it in the pressure cooker from now on! Will try to combine the approaches. Honey-mustarding sounds amazing!

  • Jarron

    I have made test versions of both the corned beef and cabbage, and both were delicious! I soaked the corned beef in cold water three times, about 15 minutes each time, to desalt it. Not too salty at all. I am definitely making this for St Patrick’s day, this year.

    Yesterday when I made it, I marinated the corned beef in a Caribbean jerk marinade for about half an hour, then lightly rubbed it down with the sweet and smokey rub, from McCormick’s… It came out juicy, sweet and a little spicy, and the fat was crisp and brown, with a smoked bacon taste I did not expect. My lunch guests raved over it.

    Love the idea of a jerk marinade! ~Elise

  • talktotisha

    This was spectacular! I think I cooked it a bit too long – it’s not the pretty ‘pinurple’ color in the picture or maybe it’s because my corned beef was uncured? Not sure but the taste – is phenomenal!!!
    The cabbage was perfect, it tasted sweet, fresh and HEALTHY – I’ll never boil corned beef OR cabbage again!

  • Mark Jeary

    Actually in the UK we call corned beef Salt beef (the canned stuff is not remotely the same!!!) I’m preparing it from scratch- got the butcher to bone me a 9lb brisket with fat and roll and tie it. Then I leave it in brine (10 pints water, 1lb sugar, 3lbs salt, 4-5 cloves, pepper corns, 4 bay leaves, sprig thyme)- boil this for 2-3 minutes and let it cool completely. Then get your joint of beef and put it in a non-metalic/ceramic bowl COMPLETELY covered or it could go off, in the fridge for around 3-5 days. Then transfer it into cold water to rinse for another 24 hours. Then boil it for approximately 2 and a half hours with chopped carrot, onion, celery, parsley, garlic and thyme.

    Slice and serve with horseradish mash, or in a sandwich with pickles and mustard. Amazing!!

  • John

    I have always had the more traditional slow boiled cornbeef, so I thought I would give the baked version a try for New Years dinner Big mistake!
    WAY TOO SALTY (As a rule, I don’t eat salt)!! I came back and THEN read where you mentioned some may want to boil it a few times, discarding the water as you do to leach the salt out. Oh well, cabbage was great!

  • Janet

    This baked corned beef was delicious. I’ve always boiled or slow cooked my corned beef previously and always thought something was missing. I will bake my corned beef this way from now on. I’ve always loved cabbage sauteed this way so I knew this would be delicous too. Great recipe!!

  • Paula Maack

    Elise, I just wanted to thank you for sharing this recipe. I made this a few weeks ago, and it was wonderful. We loved it!

    This recipe makes the best corned beef for Rueben sandwiches, which is my main reason for making corned beef. I also loved your diagonal slicing technique – very important.

    We especially loved the addition of cloves, and the contrasting sweetness with the honey mustard. It was perfect! Thanks so much!!!


    ~ Paula

  • Jan

    Well Ladies (and gents), if you haven’t tried this baked corned beef yet, get on with it. Followed the recipe as written and it is the best corned beef I have ever had! Very moist and tender. I will never boil or slow cook corned beef again.

  • Annie

    I made the cabbage last night, and it was wonderful! I reduced the recipe to about 3/4, as I didn’t have too many mouths to feed. I also stirred in a drizzle (maybe 1 1/2 TBS?) of balsamic vinegar about 30 seconds before taking it off the heat. This added a wonderful tangy flavor and a bit of “caramelized” taste and look. Thank you for this terrific recipe, Elise. It was enjoyed by all.

  • Bonnie Pillarelli

    I made this yesterday…….YUM!!!
    I followed the recipe and used spicy brown mustard. I will definetly make this again.

  • Erika

    LOVED this recipe! Mmmm!
    Last year I made corned beef in the crockpot and it was very fatty and fleshy so my picky husband was not sure about wanting to try corned beef again this year… We had company over last night and everyone raved over this recipe – even my husband – yay! The meat was a little tough (I think that I may have baked it too long) but none of us cared since the flavor was there in all it’s glory. The cabbage was a hit too! I sauteed it and right before serving, used the drippings from the corned beef. I also served up some dilled baby carrots. I can’t wait to go home and heat up the leftovers (maybe use your recipe for corned beef hash!?). Thanks a million – this will be our tradition every year. :0)

  • jgaff1041

    Made this last night, and it was delicious. I’m not a big fan of cloves, but the flavor they imparted was most excellent. Thank you.

  • Jeanine

    I made this last night–it was great! It wasn’t quite as tender as some of the times we’ve boiled it, but it had a very nice flavor. I wasn’t sure if I needed to adjust the cooking time, as the corned beef we got was 4.6lbs, but I stuck to the 2 hours and it seemed done enough. Served with Tyler Florence’s Colcannon and’s Irresistible Irish Soda Bread, and it was a very nice spread indeed!

    I would have recommended that you adjust the cooking time, but I’m glad it turned out well for you! ~Elise

  • Kelly from CT

    I made this tonight and it came out really good. I liked the mustard/brown sugar glaze, it was very tasty. I think I may have overcooked the meat a bit, because it was a bit tough, but that was my error ;) I did not try the cabbage though, I just steamed mine in water and added some butter. While I enjoyed the baked version, I love to make reubens, and I had a tougher time eating the baked corn beef vs. boiled. Next time I might try boiling it and then adding the mustard/brown sugar at the end, and broiling for a few minutes, like another review said. I didn’t have a problem with it being too salty, in a way it kind of reminded me of ham. Overall it was delcious! But I wouldn’t expect less from my fave food website:) Thanks Elise!!

  • Matt

    Well, I’m sorry to report that the baked corned beef didn’t really meet our expectations. Not sure what went wrong, considering the other positive reviews for the recipe.

    In our case, however, the corned beef turned out very dry and tough – a definite step down from the fall-apart-tender that we normally get from the slow cooker.

    Part of the problem may have been how the cut was butchered. When I took it out of the plastic container, there wasn’t a nice layer of fat running along the top. It was, all told, a surprisingly lean piece of meat. Not sure if that would have been enough to make it turn out the way it did.

    Sounds like the lack of the fat layer is what did this one in. The fat would have kept if from drying out. ~Elise

  • Yazmena

    My family and I just ate this and we all loved it including my picky 18 month old. Just wanted to say thanks for the recipe. Your site has been my go to when I lack inspiration.

  • Matt

    I plan to try the baked corned beef in a couple of hours. Normally, we use the slow cooker, and the meat always turns out tender and perfect.

    But, the pictures looked great and the notion of trying a new technique piqued our interest. I’ll report back later with the results. We plan to smother the top with Mendocino Hot and Sweet Mustard – the best.

    My only concern is how the salt content will be after the baking. Reading up on corned beef, it sounds like boiling/simmering actually removes a lot of the salt from the meat. Now, I love salt and in fact brine all of my meat before cooking, so I don’t think it’ll be a problem. It probably comes down to the specific brand of meat you are using, and the amount of salt and spices present. In this case, we are using Harris Ranch Corned Beef Round.

    • Anita

      Matt: Please let us know how it turned out and whether you boiled the meat first or not. We also love salt so I would be interested to know if the end result does not have enough salt. Thank you! PS, we also buy Harris Ranch corned beef.

  • Christine

    I made the baked corned beef on Sunday and I just had to share how excited I was with the results. I’ve never personally cooked such a large cut of meat, but it was easy and delicious! The only thing – not boiling it leaves a lot of salt in the corned beef, so while tasty, it was a bit salty. My husband loved it and it tastes fantastic. Plus, lots of leftovers for us for today! 

  • Peggy

    Made the baked corned beef version this weekend and I have to say it was the best corned beef I have ever eaten – whether cooked by me or anyone else! Also made the sauteed cabbage, and although I am not a big cabbage fan, it was delish. Old-school father also loved both. Thanks very much for sharing these methods.


  • April

    I made the baked corned beef and sauteed cabbage last Saturday night for my hubby and some friends. It was a big hit. My husband was skeptical since I was not “putting it all in a pot and boiling it” like I have always done. He loved it so much he asked me to make some more of the sauteed cabbage this week! Thanks for the great recipes

  • Rachelle @ "Mommy? I"m Hungry!"

    I made this last night, and everyone LOVED it baked. I used the sauce here that a commenter mentioned. The cabbage was great too! I just blogged about it all.

  • Pat

    This is excellent. I found some really nice “uncured” corned beef at Trader Joe’s. I sautéed the cabbage and baked two roasts for a large group this weekend. I was thankful for the second roast when I made an awesome hot corned beef and cabbage sandwich with the leftovers (+extra mustard and cheddar cheese).

    One of my roasts had a very thick layer of fat on the top, so I trimmed it and it still came out well.

  • RissyKay

    I made both boiled and baked last night for a St Patty’s dinner party. They were both delicious, but everyone seemed to prefer the baked (including myself). Thanks for the great recipe!

  • amy

    Hi! I made this tonight, it tasted delicious but the meat was very fatty. Do you think I used a cheap corned beef? Also, the cabbage was delicious. I’ve made it twice. The second time, I added a tbsp of worcestershire sauce which was good.

    The meat is very fatty, which is why it tastes so good. Usually meat with more fat marbling is more expensive (“Prime” versus “Choice” versus “Select”) for that reason. ~Elise

  • Lynda

    All I have to say is “OMG” this receipe is the best I have ever had. This is the first time I have tried it baked. It is truely out of this world, everyone just raved about it.You just have to try this one.

  • catherine

    Hi elise, I have a problem on baking time. My corn beef is about 1.5lbs and I can’t buy a 3lbs, so the baking time should be the same or shorter? Thanks in advance.

    Yes, it will likely take much less time. Start with estimating half the time given, and if you need more put it back in. ~Elise

    • Emerogork

      Is the window on doneness for 1.5 lbs all that much different than that of 3lbs?

  • Mary

    I mentioned above that I am a long time corn beef “boiler” in Guinness and after reading about the baking technique I decided to do a “cook off”. The results were amazing. The winner . . . hands down the baked corn beef with honey mustard glaze. I also did the cabbage in olive oil, glazed carrots and potatoes and served Irish soda bread. Great reviews!! Desert was Guinness Goodness, an absolutely sinful chocolate silky pudding. . . basic ingredients, chocolate, Guinness, eggs, sugar etc. Very rich!

    Tomorrow, I will make lentil soup with some of the juices, meat and left over carrots. Then some corn beef hash with corn beef and potatoes. Can’t stretch enough in this economy!! Thanks to all for your suggestions.

  • Mike

    Love your website! Have aleady made your chile Verde and rice, which were both fantastic!
    I tried your baked corned beef last night and while it was very delecious, and reminded both my wife and I of eating pastrami, it was very salty, as compared to the boiling method. You responded to TexasDeb that soaking the meat several times in cold water may reduce the saltiness. DO you have any suggested soaking times?

    I do not. It really depends on how salty your source of corned beef is. Ours we didn’t need to soak at all. You might also try bringing it to a boil in plain water, discarding the water, bringing to a boil again in plain water, and again discarding the water, before roasting, if your corned beef is very salty. ~Elise

  • libby

    First of all, thank you for this great website. Yours is the first I check when I’m looking for inspiration.

    So, I made this recipe tonight. I would have to say may favorite part of it was the cabbage-yum. To be honest, I found the corned beef much too salty with this method. However, I did like the texture and the browning. I definitely second the suggestion to soak the meat beforehand. This is a really great recipe but the saltiness of the meat ruined it for me.

  • Layla

    I’ve always cooked cabbage this way, browning it in either butter or olive oil. It’s really simple and great. Letting them brown kinda gives it a little bitter/smokey flavor, which I love. I always have some when I make Carribean dishes like jerk chicken or ox tails. I’m actually cooking my brisket right now….

  • Lisa_S

    Ok, a grocery store had an “early bird” special for 99-cents a lb so I snagged a point cut and baked it. YUMMY! No pulling it apart with my fingers though, but the fat cooks out nicely. It is salty so a few cool water baths before cooking to pull some salt out might be a good idea. And the brick to keep it in place would have been nice – mine had a line of fat that made the roast “move” and popped open the foil a bit – just a dry edge in a spot.

    Ok, now I have a bowl of juices in the cold chest to congeal the fat. What do you do with that?

    I would use it to fry up some hash brown potatoes. :-) ~Elise

  • Mary

    I am delighted to have found your baked corn beef recipe. I have always cooked it in guinness with other spices and loved it but this year I am having a “cook off” and will have the family decide which they like better. For those who are looking for honey mustard, I found Paula Deen’s brand in Central Mkt. in Dallas. Thanks again for everyone’s input!

  • Paul

    Growing up in an Italian household, corned beef was never a consideration. Your baked corned beef and sauteed cabbage recipes were a winner with my 3 boys! Love your site and have been collecting your recipes for several years now, as they make this single father cook like a gourmet. Thanks!

  • mike

    Have I got one for you. I have made this for years. Put the corned beef in a pot full of water cover the meat bring to a boil. pour out the water. Do this 2 more times. then the next time add juniper berries, mustard seeds, a few black peppercorns, and bay leaf or your own picking spices. Bring it all to a boil and then simmer til tender, might take a while depending on how thick. When tender 2-3 hours. Take it off the fire, cover and let it set in the water til cool. Remove the meat and make a mixture of brown sugar and mustard rub it on the meat and bake at 350 f till warm. This is good stuff.

  • Ryan

    The point cut has more fat and some people will argue that it isn’t as an attractive piece of meat as the flat cut. Either the flat or the point will be fine, I strongly recommend against the round on the grounds of tradition and the fact that the brisket just tastes better.
    Here’s a link to the recipe for corned beef from Charcuterie by Michael Ruhlman.

    Thanks Ryan! ~Elise

  • Alexandra

    I want to cook this, but don’t know which cut to buy. The store has 3 different cut of corned beef. They have corned beef brisket flat cut, brisket point cut and a round cut.

    What is the difference? Which one would be better for this dish?

    I honestly don’t think it really matters, but perhaps others have an opinion to share on this one. ~Elise

    • Waynette

      Depending on how much fat you want. Not sure about the round, I’ve never seen it. The flat cut is more fatty and the point cut is less. That is what I was told yesterday at the grocers.

  • jackie

    Elise: Your recipe looks wonderful. I’d like to share a different “topping” to the baked corned beef that I’ve made for 20 years: (from Farm Journal’s Country Cookbook). I usually cook my corned beef in the crockpot with peppercorns, parsley, celery, onion, and pickling spice. I save the “juice” to cook the potatoes/cabbage. When corned beef is done, I bake it with the following:


    2 Tbsp. butter
    1 Tbsp. yellow mustard
    1 tsp. horseradish (or more to taste)
    1/3 C brown sugar, firmly packed
    1/2 C ketchup
    3 Tbsp. vinegar
    3 Tbsp. water (or white wine)

    Melt butter, add remaining ingredients and mix thoroughly. Cook over med. heat until well blended.

    Pour over corned beef and bake in 350 deg. oven 30 min., basting w/sauce several times.

    I usually double the recipe to serve x-tra at the table. This sauce is also divine on meatloaf. Sauce keeps a long time in the refrig.

    Looks delicious, thanks for sharing! ~Elise

  • jerred gunn

    If you have a clay cooker (Romertopf) I recommend cooking your corned beef in it. I have done it this way for years–my family won’t eat it if I boil it because it’s so much better this way. Be sure to save the salty juice to add to lentil soup.

  • Sherri

    I love corned beef (and cabbage too). I’ve been doing the boiled. When cooled a bit (so it won’t fall apart) I slice it. Then I layer in a baking dish and drizzle each layer with a little maple syrup(the good stuff). Put in oven until warm. It’s delicious. I also love it with a horseradish cream sauce. Thanks for the recipes!

  • Texas Deb

    Thanks for the corning recipe, Cyndi! I gave up and bought a corned beef brisket this go-round but I spotted Niman brisket at my market today and will order a less trimmed version (they cut off too much fat unless I ask them not to) and corn that next time.

    I ended up making sandwiches with the corned beef and cabbage because it is so warm here in Central Texas (posted about it on my blog). The results were amazing. So easy and so delicious. Cannot recommend the oven method too highly. Or sauteeing the cabbage. Just 4+ good.

    As to sweet hot mustard Safeway/Randall’s chain carries Beaver Brand and it worked great.

  • Prettywoman

    The baked version sounds wonderful. I think I am going to try this on the weekend. I love corn beef. I have some additions to the sauteed cabbage and onions that will have you licking your fingers for more. Add 2 TBS of freshly ground ginger, 3 cloves garlic, 1/4 cup vegetable broth, 3 TBS tamari or soy sauce or Bragg’s Amino sauce (I use this all the time in place of soy sauce) and 1 TBS of honey. You will love it.

    I also have a recipe for Sweet-Hot Honey Mustard
    It makes 1-1/3 cups

    2/3 cup sugar
    1/2 cup dry mustard
    2/3 cup white vinegar
    1 large egg, lightly beaten
    1/4 cup of honey

    1. Whisk together sugar and mustard in a heavy 3-quart saucepan.
    2. Gradually whisk in vinegar and eggs until blended.
    3. Cook mustard mixture over medium heat, whisking constantly, 10 to 12 minutes or until smooth and thickened.
    4. Remove from heat.
    5. Whisk in honey.
    6. Let cool.
    7. Store in airtight containers in the refrigerator for up to one month.

    Use for this recipe. Also this is good with holiday turkey or ham and corned beef, too. It is also a wonderful dip for egg rolls or spread it on your grilled chicken sandwich as it is ver versatile.
    Thanks for the great recipe and everyone’s comments.

    Thanks for the cabbage suggestion and the mustard recipe! ~Elise

  • Angela

    This message is for Meemah, the poster about the milk crackers by nabisco. They actually discontinued these crackers recently and cannot be found in stores anymore. I know this only because my fiance’s grandmother ate them as a snack on a daily basis for 20+ years and had her world turned upside down when Nabisco stopped making them. I will find out if she has a good substitute and let you know.

  • Barbara

    Nothing reminds me of home (Chicago) more than seeing a plate of Corned beef. We’ve been baking our corned beef for 20+ years…we’ll never go back to boiling….

  • greyeagle

    I have a question about the baked corned beef. After baking do you allow it to rest in it’s foil packet to reabsorb the juices?
    This looks so good and I’ve made corned beef for so many years the same old way. Hubby is actually an Irish Leprechaun, He’s full Irish and stands 5’2″ tall weighs 105lbs. Talk about a handful with a big mouth!!! :D
    Thanks for all the lovely recipes, I make the Dad’s stuffed Green Peppers all the time, Hubby love them!! Give Dad a hug from us for that one!

    Great question! I just take it for granted that one will let the meat rest before slicing, but now that you’ve brought it up, I’ve made it more explicit in the directions, thank you. Love the stuffed bell peppers too, and my mom’s version. So glad you liked them! ~Elise

  • Frank

    I found this recipe yesterday and made it for dinner. The baked Corned Beef came out great. My wife and I loved it. I still need to experiment with the mustard. The one I bought wasn’t sharp enough. Any suggestions on the best mustards to use for this dish?

    I made the mistake of piercing the fat with a paring knife at a 90 degree angle to insert the cloves. The places where the clove got into the meat, it added too strong a clove flavor. Next time I’ll either avoid using a knife, or pierce the fat at an angle.

    The sauteed cabbage was a bit bland for me. I’ll have to tinker with it. Suggestions are welcome…

    • Linds

      Frank, Trader Joes has a Sweet/Hot mustard with a bite, I love it and use it on my hams at Easter & Christmas. Boars Head Deli brand meats also makes one that is
      really good but the one at TJ’s is my Fave :)

    • Audrey

      Mustard loses its bite when heated but not its flavour.

    • Lee

      You can easily make your own mustard with yellow (white?) and brown mustard seeds. I get mine at Penzey’s. Pinterest has lots of basic information on ingredients and time envolved plus recipes.

  • April

    Regarding the Milk Crackers, Galletas Marias are very similar and found (here in the South and Deep South) in the Hispanic foods section at a very reasonable price $2/box. Here’s the Wiki link to what they are:

  • Vicki

    I ALWAYS make our Corned Beef and Cabbage in a crockpot, and has always turned out tender and delicious because the slow-cook method infuses the flavor throughout the meat. I add the cabbage about 25-30 mins at the end of the cooking time, and tastes wonderful! I boil the potatoes separately on the stove to go along with…
    I would never boil corned beef, because it seems it would remove so much of that wonderful flavor; but I might try baking just to see how it tastes and how the texture would change. But I prefer plain and simple sometimes, and the crockpot does it for flavor and texture for us!

    • Marion

      Thank you for the tip about the cabbage, last year I put the cabbage. In the Crock Pot at the same time as the Brisket….it was very pale..lost all color and was also kind of soft
      I will use your idea tomorrow .I am doing a dinner for six.
      Thanks again

  • Tom L:ucas

    I need help. – allergy to mustard . What can I substitute?

    If I were allergic to mustard I would just skip it and stick to the cloves, brown sugar, and perhaps a little vinegar, maybe balsamic? ~Elise

    • Karen

      Definitely vinegar. Maybe Cider vinegar? Those are great spices for apples, so why not cider? Additionally, I’m partial to red pepper flakes if you want spicy, other people have their heat preferences. (I’m a bit of a wimp). :-)

  • Michelle

    YUMMY! I usually have it boiled (after browning first), with a can of Guinness in the boiling liquid along with some onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper in the pot.

    I definitely want to try this baked method!

  • diane smith

    Where can I find hot sweet honey mustard? I have searched all over for it so I can make the corned beef recipe.

    Amazon sells some hot sweet honey mustard. Around here in Sacramento, both Raleys and Safeway carry at least one brand of it. ~Elise

    • Linds

      Trader Joes has a delicious one( for like $2.50 I also use on my ham at Easter.

    • Audrey

      Just mix some honey with mustard!

  • lesley

    In response to meemaw, I remember those crackers. I haven’t tried these, but maybe they are a good substitute?
    Thank you so much for this recipe. I have been CRAVING corned beef and am going to try the baked version sat. for a little dinner party. Every recipe I have made from this site has been delicious (and I have made many). Thanks!

  • LGarrison

    Hey Elise,

    This looks really good but I have not made it yet. I like to post comments after I made the recipe but I have a question. Is there a recipe for the sweet hot honey mustard or did you use a particular brand. Just wanting it to turn out great like yours when I make it :)



    I don’t have a recipe for the mustard, just used whatever brand I found at the local grocery store (forget what it was now). ~Elise

  • Cyndi

    This is for Texas Deb:

    The top half of the recipe is how to corn the beef. The bottom half is how to prepare it by boiling.

    Nova Scotia Corned Beef and Cabbage

    8 c Water
    1 c Salt
    3 TBSP Sugar
    1 Bay Leaf ( I use 2)
    6 Peppercorns (I use about 30)
    1 clove Garlic (HAHA several!)
    2 tsp Pickling Spices (I use 1 1/2 TBSP)

    Mix together and cover a beef round. Marinate in the fridge for
    2 – 4 days before cooking.

    3-4 # Corned Beef
    2-3 cloves Garlic
    3 Bay Leaves
    WATER to cover
    1 large head cabbage, cut into wedges

    Put all the ingredients except the cabbage in a large pot and
    heat to boiling. Skim the surface, then cover and simmer over
    low heat until nearly tender, about 1 hour per pound. Remove the
    meat and skim off all the fat from the surface. Add the cabbage
    and simmer until tender but firm, about 10 minutes. One serving
    (4 oz) corned beef and 1/2 c cabbage is 250 calories.
    The original recipe came from “The Slim Gourmet Cook Book”

  • Katherine

    When I boil my corned beef I add a cup of balsamic vineger right at the begining. Makes the corned beef very tender and gives it a beautiful color and taste. Gareth- I agree about the tinned corned beef. Use to have it chilled with cold baked beans and tomatoe slices for tea when I visited by aunt in Scotland. Still eat it that way now during the hot California summers.

  • Meemaw

    I stumbbled across the “baked” corned beef myself a few years ago, Its fabulous and your friend’s recipe for the mustard topping sounds like it would even be better. I roast mine at 300 without the foil. and I add a little Guiness in the bottom of the pan toward the end

    A wonderful way to serve the cabbage is by following your friends receipe and adding it to chunky mashed potates with lots of sweet butter. Sometimes I use the left over corned beef, potatoes and cabbage by chopping them up and pan frying it all together. Of course at my house I’m lucky if I ever get left overs.

    St. Paddy’s Day doesn’t get any better.

    When I was a child a local parish priest taught my mother to make a wonderful sweet treat that was made with Milk Crackers (Nabisco made them) and was ultimately frosted with melted chocolate chips. I can not find Milk Crackers or anything that is a good substitute Does anyone out there know what I’m talking about?

    • cindy

      There is a misconception that corned beef is irish, most irish thstvest it only buy it from a deli sliced for sandwiches. Really not that popular in irelsnd

      • Deeli

        Cindy, might seem like a misconception in todays world but read 18th Century history regarding Ireland and Corned Beef (and Cabbage) and you will see why Corned Beef is associated with Ireland and St. Paddy’s Day ;-)

      • Emerogork

        Corned beef is 1930s Manhattan New York.

    • Clara Schoppe

      To Meemaw
      Judging by your remarks about adding the chunky mashed potatoes, I can understand how you would rarely have leftovers.
      [Sometimes I use the left over corned beef, potatoes and cabbage by chopping them up and pan frying it all together.] I have always served beets on the side so they don’t turn every thing red, but then chopped up all the leftovers, including beets, and flattened the mixture in a hot iron skillet the next morning, to crisp the bottom, and then into the oven, to brown the top just a little, and served them with poached eggs on top. We call this red flannel hash.

  • Audry

    The past couple of years I’ve used a recipe that involves baking the corned beef in a foil packet with orange slices, onions, celery, pickling spice, and a little water. It turns out amazingly well, but I’m always looking to try something new. This recipe looks amazing.

  • Amanda from Mrs.W's Kitchen

    Nice comparison. I usually follow Alton Brown’s boiled corned beef recipe, which does not use the packet that comes with the corned beef–but then I take it out of the water, slather it in mustard and put a brick on top in the oven while I make an irish cream sauce. The baking-after-simmering helps to make the corned beef easier to slice and takes away that ‘boiled’ taste.

  • jonathan

    I found it amusing that the steps for the baked (and preferred) version were a bit more involved than the traditional boiling methods. Ahhhhhh…the sacrifices we make for flavor. I’d be willing to bet this might also taste good as a sandwich on Hank’s Guinness bread.

    I have the perfect ending to this meal.

  • Gareth

    I absolutely love corned beef. My mother in-law from San Diego makes the most amazing corned beef by using the boiled version but then finishing it in the oven covered in mustard and brown sugar. Being from the UK, I had never heard of this style of corned beef before (I believe we would call this Irish Corned Beef). For us, “corned beef” is chopped, cured/preserved beef which is formed into a block and then canned. Sounds weird but tastes great. I think it was originally used as army rations originating back from the mid 1800’s.

    Hi Gareth – so funny, right after reading your comment I was in a grocery store here in San Salvador in the Bahamas. Tiny tiny grocery store, but they had 4 different brands of canned corned beef! Right next to the Spam. Posted the photo here on Flickr. ~Elise

    • Gareth

      Hello Gareth,

      I am also used to the canned corned beef so to see this type of corn beef, I was a bit confused at first. Now, I’m a HUGE fan!!!

      (I am from the Caribbean Islands.)

    • Cindy Rapp

      Hey Martha,

      My first encounter with corned beef was in a deli in Philadelphia! I am working on a project and would love to ask you a few questions about your relationship with food growing up. If this is something that you are willing to do let me know. Thanks!


  • Pietr

    The corned beef that is sold today in a supermarket is a far cry from real corned beef. The small, insipid packet that comes with the corned beef is a few mustard seeds. A good pickling spice should include numerous other ingredients. Go to Penzeys spices and buy a pound ($8.90). Your supermarket no longer stocks it and if it does it wants your first-born for 2 oz.

    If one does not have a good Jewish deli in your town one can reproduce the same.product. Buy your brisket with fat (schmalz). A lean brisket is a travesty. Dump a very generous handful of salt in the water, a handful of pickling spice and submerge your brisket in same. Consider adding more spice and salt. Bring to a simmer and maintain for at least an hour. Maybe you need another hour.

    Now you have corned beef. If you are foolish and bake it like a ham it will have flavor. If you are wise, keep it simple. Cut it on the bias, serve with well potatoes and boiled cabbage. Perhaps carrots, onions and turnips would do well. Cook them all in the big stockpot with the beef. Don’t add them at the start, you know when to add them in. Serve the cabbage with vinegar and the beef with mustard. If you are not kosher, butter on the side for the potatoes.

    My grandmother who lived on the lower east side of Manhattan in the 1920s would approve except for the butter. That is tref.

    • ari-free

      I don’t do boiled. I serve corned beef with sauerkraut and potatoes fried in shmaltz :)

  • KissTheChef

    MMMMM. I make a pasta with caramelized cabbage and onions. I saute the cabbage and onions with pepper and salt until tender. Then I add some chopped crisp bacon and a little sour cream (or creme fresh or greek yogurt). I toss it with a rotini pasta and squeeze a little lemon juice in for a hit of acid. I bet adding some of the shredded corned beef would just top it off great..