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Corned Beef and Cabbage in an Oven Bag

by Emily Buys 33 Comments

Corned Beef and Cabbage in an Oven Bag is an easy, delicious way to do St. Patrick's Day dinner

With Valentine’s Day over, it’s time to start thinking about the next holiday to celebrate! Mardis Gras is coming up next, but I’ve already shared my mom’s Jambalaya and King Cake recipes. I sure will miss having Jambalaya and King Cake this year, due to the diet. Just gotta keep thinking of my weight loss success and it’ll be worth it right? Now it’s time to plan for St. Patrick’s Day! Corned Beef and Cabbage is the traditional St. Patty’s Day dinner, but I’ve discovered a new way to cook it. This method might not be new to some of you, but it sure works like a charm! 

Corned Beef and Cabbage in an Oven Bag

I prepared my Corned Beef and Cabbage in a Reynolds® Oven Bag,Reynolds® Oven Bag, complete with potatoes and optional carrots. Everything was so tasty that I don’t think I will cook it any other way again! The secret ingredient is an orange, for flavor. This combined with what Oven Bag cooking does will give you a St. Patrick’s Day dinner that will not disappoint. I especially love that you stick all ingredients into the bag and then let it cook. No adding extra ingredients partway through the cooking process, and no need to cook any side dishes. Everything gets cooked all at once with minimal dishes!

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Corned Beef and Cabbage in an Oven Bag

Corned Beef and Cabbage in an Oven Bag

Clever Housewife
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 2 hours hrs
Servings 6

Ingredients
  

  • 1 Reynolds® Oven Bag Large
  • 1 Tbs flour
  • 1 2 1/2 lb corned beef brisket
  • 2 Tbs pickling spice
  • 1 medium orange sliced in rounds
  • 1 stalk celery sliced
  • 1 large head cabbage cut in large wedges
  • 6-8 red potatoes slice large potatoes in half
  • 1/4 tsp salt
  • 1/4 cup water

Instructions
 

  • Preheat oven to 350°.
  • Shake flour in Reynolds Oven Bag and place in a 9x13-inch baking pan.
  • Add corned beef to bag, fat side up. Press pickling spice into fat side of beef. Then layer orange slices and vegetables around meat. Sprinkle salt on top of meat and veggies, and pour water over everything.
  • Close bag with nylon tie and cut six 1/2-inch slits in top of bag.
  • Tuck any loose edges of bag into pan and bake for 2 hours, or until fork-tender. Let stand 10 minutes before slicing and serving.

Filed Under: Entree, Sides

Reader Interactions

Comments

  1. Linda v says

    February 16, 2014 at 3:22 PM

    This is so clever! The potatoes and carrots do not over cook? And the corn beef (which can be tough if under cooked) was tender? I cannot wait to try it!

  2. DANA says

    February 16, 2014 at 3:49 PM

    I like the idea of this recipe, it looks like it’s so easy to do. I’m going to try it very soon.

  3. Bonnie says

    February 16, 2014 at 4:03 PM

    Could this be done in a slow cooker? If so, how long would you cook and would you make any other adjustments?

  4. Emily Lyon says

    February 16, 2014 at 10:29 PM

    I hope you enjoy it Dana!

  5. Emily Lyon says

    February 16, 2014 at 10:31 PM

    Hi Linda! The potatoes are definitely well cooked, and some may get a little more done than others, but still very delicious! The meat was fantastic! You can cook a little longer to get the meal even more tender.

  6. Emily Lyon says

    February 16, 2014 at 10:32 PM

    Sure this can be done in a slow cooker Bonnie. Place veggies in bottom of cooker and meat on top. Cook on high for 8 hours. Only add cabbage during the last hour of cooking.

  7. marion smyczynski says

    March 17, 2015 at 6:13 AM

    I have been cooking corned beef this way for at least 25 years. I found this recipe in a magazine and have passed it onto all my friends and family.. There was no orange in the recipe and most corned beef packages contain the spices.

  8. Emily Lyon says

    March 25, 2015 at 9:55 PM

    So yummy, right Marion? Did you try with the orange slices this year?

  9. Joanne says

    March 12, 2016 at 2:50 PM

    Can’t wait to try this .will be doing in a couple of weeks.happy st Patrick’s days.thank so much

  10. Emily Buys says

    March 14, 2016 at 10:24 AM

    I hope you enjoy it!!

  11. Lillian Aston says

    March 12, 2018 at 11:34 AM

    I have 40 lb of corned beef I would like to know the timing for roasting it in a cooking bag, please

  12. Emily Buys says

    March 12, 2018 at 5:23 PM

    I’m not sure the oven bags can hold that much weight, Lillian. That’s A LOT of corned beef! You would need the turkey sized oven bags, but I would check with Reynolds to make sure they can handle that much weight. Best of luck!

  13. Pat says

    March 16, 2018 at 8:55 AM

    How long of a cooking time do you need for 6 pounds of corn beef and 3 pounds of veggies. I am using a turkey size bag.

  14. Emily Buys says

    March 16, 2018 at 10:52 AM

    Hi Pat,

    I would try about 1 hour of cooking time per pound of corned beef. I’ve never cooked one that large, but that would be my recommendation from everything I’ve read. Best of luck!

  15. Brittany says

    March 17, 2018 at 2:53 PM

    I just tried this and cabbage burned inside bag and I still had 30 minutes to go with corned beef…. yikes this didn’t turn out!

  16. Emily Buys says

    March 19, 2018 at 9:39 PM

    I’m so sorry this didn’t work for you Brittany! I’d love to understand what went wrong. I’m wondering if there wasn’t enough liquid? Did you make sure to put slits in the top of the bag?

  17. Susan Bowles says

    November 9, 2019 at 10:40 AM

    Wow, this sounds so wonderful; my gourmand hubby wants this, even though it’s not St Patrick’s Day; have it in the oven now; MORE later……

  18. Emily Buys says

    November 11, 2019 at 11:37 PM

    I hope you both loved it!

  19. LISA GARVIE-CREWS says

    September 12, 2020 at 7:58 AM

    Can you do this with a 8 pound bone in ham?

  20. Emily Buys says

    September 14, 2020 at 9:31 PM

    I’d imagine so, but the cooking time would likely be less since hams are often already pre-cooked.

  21. Ann says

    March 17, 2021 at 9:19 AM

    The only difference was I added two bottles of Guinness. We will see how it turns out. I liked the idea of the orange. I am not adding cabbage until the last hour.

  22. ruth says

    March 17, 2021 at 9:48 AM

    how much water do you put in the bag
    do you cover the corned beef

  23. ruth says

    March 17, 2021 at 9:49 AM

    ignore my water question
    just sAw in the recipe it says 1/4 cup

  24. Emily Buys says

    April 5, 2021 at 1:55 PM

    I’m glad you were able to figure it out, Ruth!

  25. Emily Buys says

    April 5, 2021 at 1:56 PM

    I hope the corned beef turned out great for you, Ann!

  26. Willia Neal says

    March 3, 2022 at 3:01 PM

    Should I rinse the corn beef first

  27. Emily Buys says

    March 3, 2022 at 3:37 PM

    I don’t rinse it because it has seasonings on it, but I’d refer to the corned beef package.

  28. Stacey Nowicki says

    March 12, 2022 at 10:59 AM

    Would this work with a 4 pound corned beef or would that turn veggies to mush?

  29. Frank R Klimala says

    March 17, 2022 at 12:03 PM

    If I am using a 4lb corn beef will the veggie be overcooked. I plan on baking it for 4 hours

  30. Jim Smith says

    March 17, 2022 at 3:33 PM

    It was easy. I was perfection! It was wonderful.

  31. Emily Buys says

    March 21, 2022 at 4:06 PM

    I’m so glad you liked it, Jim!

  32. Emily Buys says

    March 21, 2022 at 4:06 PM

    4 hours might be a bit much for the cabbage. I’m curious how it turned out for you. You could always cook the cabbage separately as well.

  33. Emily Buys says

    March 21, 2022 at 4:07 PM

    The veggies will definitely get very soft. It might be okay for the carrots and potatoes, but it would definitely be a lot for the cabbage. Maybe try steaming the cabbage separately?

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