Oven-Baked Corned Beef and Vegetables

Name: Oven-Baked Corned Beef and Vegetables
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Cuisine: American,Irish
Ingredients: 1 (4-pound) cured corned beef brisket; 1 1/2 cups water, divided; 1 medium to large head cabbage, cut into 6 wedges, core intact; 4 medium carrots, peeled, sliced in half lengthwise, and sliced crosswise into 3-inch lengths; 2 medium onions, peeled and cut into halves or quarters, depending on size; 6 to 8 medium red potatoes, peeled and sliced into large chunks; Chopped fresh parsley, optional

A complete baked corned beef and cabbage dinner features tender brisket, potatoes, carrots, and onions.

⭐ 4 (60 reviews) Prep: 20 minCook: 180 minTotal: 200 minYields: 6 servings

Category Tags:

Entree Dinner

Cuisine Tags:

American Irish

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Instructions

Preheat the oven to 325 F.
Place brisket on a rack in a Dutch oven with 1 cup of water; cover and bake for 2.5 hours.
Arrange vegetables around the brisket, add the remaining 0.5 cup water, cover, and bake for 30 to 40 minutes until tender.
Remove brisket and vegetables to a platter, then garnish with chopped parsley if desired.

Nutritional Info (per serving)

Calories: 1155 kcal

Carbohydrate: 63 g

Cholesterol: 321 mg

Fiber: 10 g

Protein: 96 g

Saturated Fat: 22 g

Sodium: 215 mg

Sugar: 12 g

Fat: 56 g

Unsaturated Fat: 0 g