Dump-and-Bake Corned Beef and Cabbage


  • 1 bag (14.4 ounces) frozen white pearl onions
  • 1 lb. baby carrots
  • 24 ounces baby gold potatoes, halved
  • 1 small head cabbage, cored and cut into about 8 wedges
  • ½ cup beef broth or Guinness beer
  • 1 (4-lb.) corned beef brisket with spice packet
  • 2 tablespoons brown sugar


  1. Preheat oven to 350 degrees.
  2. Place potatoes, carrots, cabbage, and onions (in that order) in the bottom of a large Dutch oven. Pour beef broth or beer over top.
  3. Trim fat from meat.
  4. Rub beef with seasonings from the spice packet and with brown sugar. Place on top of the vegetables in the Dutch oven.
  5. Cover and bake for about 3 hours (or longer, if using a larger piece of meat).
  6. Transfer meat to a cutting board and allow to rest for about 5-10. Thinly slice against the grain. Serve vegetables with a slotted spoon.

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