Oven-baked Corned Beef Dinner

Oven-baked Corned Beef Dinner

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?


  • 1 corned beef, about 5 pounds
  • 8 whole new potatoes, washed or peeled, cut in half
  • 16 small carrots, peeled and halved lengthwise
  • 1 large cabbage, cored and cut into small wedges
  • Horseradish


Preheat oven to 300° F. Place corned beef in a large, flat baking pan or covered roaster. Add water to a depth of 1/4-inch. Cover with a lid or foil and place in the oven for 3 1/2 to 4 hours. The beef should be very tender when tested with a large fork.

When corned beef is done, transfer to an oven-proof plate, cover with aluminum foil and hold in a warm oven. Pour cooking liquid into a deep kettle and add 3 cups water; bring to a boil. Add potatoes and simmer for 10 minutes. Add carrots and simmer until just tender, about 10 minutes. Add cabbage wedges and cook until tender-crisp, about 5 minutes.

Slice corned beef across the grain and serve on a platter surrounded by cabbage. Transfer potatoes and carrots to a separate bowl and serve with horseradish.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member