Description
This Easy Corned Beef and Cabbage Sheet Pan recipe offers a simple, hands-off approach to a classic Irish-American meal. Tender corned beef brisket is roasted alongside baby potatoes, carrots, and cabbage, all seasoned and cooked together on one sheet pan for effortless preparation and cleanup. The result is a flavorful, hearty meal perfect for St. Patrick’s Day or any cozy dinner.
Ingredients
Scale
Corned Beef and Seasoning
- 2½-3 lb corned beef brisket (flat cut)
- 1 seasoning packet (from corned beef)
Vegetables
- 1½ lb baby potatoes (halved)
- 4 large carrots (peeled and cut into chunks)
- 1 large green cabbage (cut into wedges)
Other Ingredients
- 2 tbsp olive oil or melted butter
- ½ tsp black pepper (optional)
- 3 cloves garlic (smashed, optional)
- 2 tbsp whole-grain mustard (optional, for serving)
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C). Line a large rimmed baking sheet with foil or parchment paper to make cleanup easier.
- Prepare Vegetables: Place the halved baby potatoes and carrot chunks on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat evenly, then spread them out in a single layer.
- Place Corned Beef: Position the corned beef brisket in the center of the sheet pan with the fat side facing up for optimal flavor and moisture retention during roasting.
- Season: Sprinkle the seasoning packet evenly over the corned beef to infuse it with classic corned beef spice flavors.
- Add Cabbage and Finish: Arrange the cabbage wedges around the corned beef and vegetables. Drizzle the remaining olive oil or melted butter over everything to promote browning and flavor. Optionally add black pepper and smashed garlic cloves at this point.
- Cover and Roast: Cover the entire sheet pan tightly with foil to trap moisture and create a steamy environment. Roast in the oven for 1 hour and 45 minutes until the corned beef is fork-tender.
- Brown Vegetables: Remove the foil and return the pan to the oven uncovered. Roast for an additional 15 minutes to lightly brown and crisp the vegetables on top.
- Rest the Meat: Remove the sheet pan from the oven and let the corned beef rest for 10 minutes. This allows juices to redistribute for moist, tender slices.
- Slice and Serve: Slice the corned beef against the grain to maximize tenderness. Serve warm with whole-grain mustard or horseradish if desired.
Notes
- For best results, use the flat cut corned beef brisket as it cooks more evenly on a sheet pan.
- If you prefer, substitute the olive oil with melted butter for a richer flavor.
- Covering the pan tightly with foil is essential to keep the corned beef moist and ensure the vegetables tenderize properly.
- Resting the meat before slicing prevents it from drying out and makes slicing easier.
- Customize with horseradish or mustard to add a tangy kick at serving.
- Vegetables can be adjusted or additional ones like parsnips and turnips can be added for variety.
