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Oven-baked Southern soul food corned beef and cabbage is comfort food at its finest. The brisket roasts low and slow in a savory, seasoned broth until it’s melt-in-your-mouth tender, filling your kitchen with rich, soulful aromas.

Paired with buttery cabbage, sweet carrots, tender potatoes, and onions that soak up all those flavors, every bite tastes like home. Deeply seasoned, hearty, and satisfying. This is the kind of dish that brings folks to the table and keeps them coming back for seconds… And thirds!

Corned beef oven recipe

Baking corned beef in the oven makes this dish extra soulful because it mimics the slow, all-day cooking that Southern kitchens are known for. In a covered Dutch oven, the brisket roasts low and slow in a flavorful broth, locking in steam and seasoning so the meat stays juicy, tender, and full of flavor. The vegetables soak up all that rich broth too, creating a meal that’s hearty, comforting, and deeply satisfying. Soul food at its best.

Why it’s called corned beef

Corned beef dates back to the 17th century, when the word “corned” referred to the large salt crystals used to cure the meat.

While corned beef and cabbage is often celebrated as an Irish-American classic, especially on St. Patrick’s Day, it’s also a beloved Southern favorite. My recipe takes the tradition further with soul food seasoning and a flavorful medley of cabbage and vegetables, transforming it into the ultimate corned beef and cabbage recipe!

What is the secret to the best corned beef?

The secret lies in the salt brine, already done for you in most packaged corned beef briskets, and the pickling spice. This pickling spice blend, usually included in a small packet, is what gives corned beef its signature flavor. You can use the one that comes with your brisket, or try my homemade version for a fresh, flavorful twist!

Ingredients

You’ll only need a handful of simple, hearty ingredients to make this Southern soul food classic come together.

Corned beef brisket: The star of the dish, tender and flavorful when cooked low and slow.
Pickling spice seasoning: The signature blend that gives corned beef its classic flavor.
Beef broth: Infuses the seasonings and keeps the meat juicy and moist.
Garlic: Adds bold, savory depth.
Cabbage: Sweet and tender, the perfect partner for corned beef.
Carrots, red potatoes, and onions: Chopped vegetables that soak up the broth and add flavor, color, and texture.
Butter: A rich finishing touch that enhances the sweetness of the cabbage.

How to make corned beef and cabbage

Here’s what to expect when making Southern oven-baked corned beef and cabbage.

Rinse the corned beef and season it with the spice packet or homemade pickling spice, and place it in a Dutch oven with garlic and broth. (Rinse under cool water to remove excess salt from the brining process, which has already sealed in the brining flavor.)
Cover and bake it at 350 degrees F for 3 hours.
Add the butter and vegetables, then cover and bake for an additional 30 minutes.
Baste, slice, and serve the tender corned beef with vegetables and broth.

How long does it take to cook?

Corned beef bakes at about 1 hour per pound, so my 2–3 pound brisket with cabbage recipe takes roughly 3 hours and 30 minutes.

For a faster, hands-off option, try my Instant Pot Southern corned beef and cabbage recipe.

How to know when corned beef is done

A meat thermometer is the easiest way because corned beef is ready when it reaches 145 degrees F. No thermometer on hand? Simply check with a fork or knife. If it glides in easily, the meat is tender and done.

What to serve with corned beef and cabbage

This Southern corned beef and cabbage recipe holds its own. Still, it pairs perfectly with soul food favorites like brown sugar-glazed carrots, creamy mashed potatoes, baked apple slices, or Southern tea cakes (a sweet treat similar to Irish soda bread).