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Oven Braised Corned Beef with Sauerkraut

Sue Lau
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Prep Time 15 mins
Cook Time 4 hrs 10 mins
Course Main Dish
Cuisine American
Servings 6
Calories 561 kcal


  • 1 stainless steel roasting pan
  • 1 sheet heavy duty aluminum foil


  • 3 pounds corned beef brisket
  • 2 cups onions slivered
  • 2 tablespoons olive oil
  • 2 teaspoons pickling spice (or use the pickling spice pack)
  • 2 bay leaves
  • 1 tablespoon minced garlic
  • 12 ounces lager beer (I used Harp)
  • 24 ounce jar sauerkraut (undrained)


  • Preheat the oven to 325F.
  • Place the corned beef in a pot and cover with water. Bring to a boil; boil 3 minutes, then drain and pat dry.
  • Place the corned beef into a roasting pan, fat side up.
  • Cook the onions in the olive oil with the pickling spice, bay leaves and garlic until the onions are lightly browned.
  • Stir together the onions and the contents of the sauerkraut jar.
  • Cover the corned beef with the kraut/onion mixture and pour the beer over all.
  • Cover the roasting pan with heavy foil.
  • Bake for 4 hours at 325F or until the internal temp of the meat is 195F or higher.
  • Rest meat about 15 minutes before slicing. Slice thinly across the grain.


From the kitchen of palatablepastime.com


Calories: 561kcalCarbohydrates: 13gProtein: 35gFat: 39gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gCholesterol: 122mgSodium: 3515mgPotassium: 972mgFiber: 4gSugar: 4gVitamin A: 27IUVitamin C: 83mgCalcium: 72mgIron: 6mg
Keyword St. Patrick's Day
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