Corned Beef and Cabbage Recipe
This tender, flavorful Corned Beef and Cabbage recipe is a budget-friendly family favorite. Perfect for St. Patrick’s Day or a cozy dinner!
Servings: 6 servings (about 1/2lb. meat each)
Calories: 537kcal
Equipment
- 9x13-inch Baking Dish
Ingredients
- 1 corned beef brisket flat cut, with spice packet (about 3 lb.)* $19.99
- 2 cups beef broth $0.26
- ½ head of cabbage $1.25
- 1 Tbsp olive oil $0.22
- 2 Tbsp butter $0.24
- 1 yellow onion, diced $0.48
- ¼ cup chicken broth $0.06
- ¾ tsp Tony Chachere’s creole seasoning** $0.10
- ¼ tsp smoked paprika $0.03
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F. Remove the corned beef from the package, save the spice packet, and rinse the beef well on all sides in the sink. Dry the beef and remove any excess water with paper towels.
- Place the corned beef in a 9x13-inch baking dish with the fat side facing up. Sprinkle the contents of the spice packet over the top of the beef.
- Pour the beef broth into the baking dish around the sides of the corned beef. Cover the baking dish with aluminum foil and bake in the oven for 1 hour.
- After 1 hour, lower the heat to 325°F. Remove the baking dish from the oven and carefully remove the foil. Baste the corned beef with a large spoon and the beef broth. Place the foil back over the dish and continue baking for another 3 hours at 325°F. (Baste once more halfway through the 3 hours. Total cook time depending on the size of your corned beef will be approximately 4 hours.)***
- Once the corned beef has finished baking, remove it from the oven and let it rest. You can let it rest with the foil over it so it stays warm.
- While the beef is resting or during the last 20 minutes of the bake time, start cooking the cabbage. Remove any wilted or damaged outer leaves from your cabbage and cut it into thin strips.
- Heat a large skillet over medium heat. Add the olive oil and butter. Once the skillet is hot, add the diced onion. Sauté the onion for 4-5 minutes until soft and translucent.
- Add the chopped cabbage, chicken broth, creole seasoning, and smoked paprika to the skillet. Stir the cabbage and cook for 15-20 minutes or until the cabbage is tender to your liking. Taste the cabbage and adjust the seasoning to your liking.
- Place the corned beef on a cutting board and slice against the grain.**** Serve the cooked cabbage on a large platter with the sliced corned beef on top. Enjoy!
See how we calculate recipe costs here.
Notes
*Corned beef is typically made from brisket, which comes in two main cuts: flat cut and point cut. I went with the flat cut brisket because it has the best ratio of fat to meat. It's also perfect for slicing. The point cut is often more fattier and better for shredding. Either can be used in this recipe, but the flat cut is my preferred choice. Be sure to get one with the spice packet included.
**Tony Chachere's creole seasoning is a pre-mixed blend of spices. I highly recommend using this seasoning (it's my favorite!), but you can use any cajun or creole seasoning salt blend you like.
***My corned beef was approximately 3lb, but if yours is larger you may want to let it cook for 4.5 hours total until it is tender.
****My biggest and most important tip - after the corned beef has cooked and rested make sure to slice against the grain. This way you end up with tender, juicy pieces of meat instead of tough, rubbery ones. See this guide on slicing meat against the grain from The Kitchn for reference!
Nutrition
Serving: 1serving | Calories: 537kcal | Carbohydrates: 7g | Protein: 36g | Fat: 40g | Sodium: 3139mg | Fiber: 2g