Description
A hearty and easy one-pan meal featuring tender corned beef brisket roasted alongside baby potatoes, carrots, and cabbage wedges. This simple sheet pan recipe ensures maximum flavor with minimal cleanup, making it perfect for a comforting dinner.
Ingredients
Scale
Corned Beef
- 2½-3 lb corned beef brisket (flat cut)
- 1 seasoning packet (from corned beef)
- 2 tbsp olive oil or melted butter (divided)
- ½ tsp black pepper (optional)
- 3 cloves garlic, smashed (optional)
Vegetables
- 1½ lb baby potatoes, halved
- 4 large carrots, peeled and cut into chunks
- 1 large green cabbage, cut into wedges
- 2 tbsp olive oil or melted butter (divided)
To Serve
- 2 tbsp whole-grain mustard (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 325°F (165°C). Line a large rimmed baking sheet with foil or parchment paper for easy cleanup.
- 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, spreading them out on the sheet.
- Position Corned Beef: Place the corned beef brisket in the center of the sheet pan with the fat side facing up to help baste the meat during roasting.
- Season Meat: Sprinkle the seasoning packet evenly over the top of the corned beef. Optionally, add black pepper and smashed garlic cloves around the meat for extra flavor.
- Add Cabbage: Arrange the cabbage wedges around the corned beef and vegetables. Drizzle the remaining olive oil or melted butter over the cabbage to help with browning and flavor.
- Cover and Roast: Tightly cover the entire sheet pan with foil to trap moisture, ensuring the corned beef becomes tender as it cooks.
- Roast Slowly: Place the covered sheet pan in the oven and roast for 1 hour and 45 minutes, or until the corned beef is fork-tender, indicating it is cooked through.
- Uncover for Browning: Remove the foil and return the pan to the oven for an additional 15 minutes. This step lightly browns the vegetables, adding texture and color.
- Rest the Meat: Remove the pan from the oven and let the corned beef rest for 10 minutes to allow the juices to redistribute before slicing.
- Serve: Slice the corned beef against the grain for tenderness and serve warm alongside the roasted vegetables. Offer whole-grain mustard or horseradish on the side if desired.
Notes
- Be sure to slice the corned beef against the grain to ensure tenderness.
- Covering the pan tightly with foil is essential to keep the meat moist during roasting.
- You can add garlic or black pepper for additional flavor, but these are optional.
- Leftovers can be refrigerated for up to 3-4 days and reheated gently.
- For a gluten-free option, confirm that the seasoning packet and mustard do not contain gluten.
