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Oven Braised Corned Beef & Cabbage

An image of prepared Oven Braised Corned Beef & Cabbage made with Swanson® 50% Less Sodium Beef Broth or Unsalted Beef Stock, beef brisket, onion, carrot, red potato and green cabbage.
  • prep time: 15 min
  • total time: 3 hr 25 min
  • serves: 8 people

This traditional Irish dish slow simmers in a savory beef broth ensuring fork-tender meat and vegetables. Of course it's perfect for St. Patrick's Day, but the great flavor will have you making it year round!

Ingredients

  • 4 cups Swanson® 50% Less Sodium Beef Broth or Unsalted Beef Stock
  • 1 corned beef brisket (3 to 4 pounds) (with seasoning packet)
  • 2 tablespoons Dijon-style mustard
  • 2 tablespoons packed brown sugar
  • 2 large onion, peeled and cut in quarters
  • 3 medium carrot, peeled and cut crosswise in thirds
  • 6 small red potato, cut in quarters
  • 1 head green cabbage, cut in wedges

Instructions

  • Step 1

    Set the oven to 350°F. Stir the broth and the contents of seasoning packet in a roasting pan.  Place the beef, fat side-up, into the pan. Spread the mustard on the beef. Sprinkle with the brown sugar. Cover the pan.

  • Step 2

    Bake for 2 hours.  Arrange the onions, carrots, potatoes and cabbage around the beef in the pan.

  • Step 3

    Bake, uncovered, for 1 hour or until the beef and vegetables are fork-tender.  Let stand for 10 minutes.  Place the beef and vegetables into a serving dish.  Strain the broth mixture and serve with the beef and vegetables.

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Made With

Calories 432
Total Fat 8 g
Sat. Fat 3.2 g
Trans Fat 0 g
Cholesterol 137 mg
Sodium 531 mg
Total Carb 41 g
Dietary Fiber 6 g
Sugar 12 g
Protein 49 g
Vitamin D 1 %DV
Calcium 9 %DV
Iron 33 %DV
Potassium 37 %DV
Calories 435
Total Fat 8 g
Sat. Fat 3.2 g
Trans Fat 0 g
Cholesterol 137 mg
Sodium 344 mg
Total Carb 41 g
Dietary Fiber 6 g
Sugar 12 g
Protein 49 g
Vitamin D 1 %DV
Calcium 9 %DV
Iron 33 %DV
Potassium 37 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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