Description
This Easy Corned Beef and Cabbage Sheet Pan recipe offers a simple, all-in-one meal that’s perfect for a hearty, comforting dinner. Featuring tender corned beef brisket roasted alongside baby potatoes, carrots, and cabbage, this dish infuses classic St. Patrick’s Day flavors with minimal cleanup thanks to the use of a single sheet pan.
Ingredients
Scale
Corned Beef and Vegetables
- 2½-3 lb corned beef brisket (flat cut)
- 1 seasoning packet (from corned beef)
- 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
- ½ tsp black pepper (optional)
- 3 cloves garlic, smashed (optional)
For Serving
- 2 tbsp whole-grain mustard (optional)
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 and prevent sticking.
- Prepare Vegetables: Place the halved baby potatoes and carrot chunks on the baking sheet and drizzle with 1 tablespoon of olive oil. Toss them gently to coat evenly and spread them out in an even layer.
- Position Corned Beef: Place the corned beef brisket in the center of the sheet pan, ensuring the fat side is facing up to baste the meat as it cooks.
- Add Seasoning: Evenly sprinkle the seasoning packet that came with the corned beef over the top of the meat for balanced flavor.
- Arrange Cabbage: Arrange the cabbage wedges around the corned beef and vegetables on the pan. Drizzle the remaining olive oil or melted butter over the cabbage and vegetables for moisture and flavor.
- Cover with Foil: Tightly cover the entire sheet pan with foil to trap moisture, ensuring the brisket and vegetables stay tender and juicy during roasting.
- Roast: Place the sheet pan in the oven and roast for 1 hour and 45 minutes, or until the corned beef is fork-tender when pierced with a fork.
- Braise and Brown: Remove the foil covering and return the pan to the oven. Roast for an additional 15 minutes to allow the vegetables to lightly brown and develop extra flavor.
- Rest the Meat: Remove the sheet pan from the oven and let the corned beef rest for 10 minutes. This resting period helps retain juices and makes slicing easier.
- Serve: Slice the corned beef against the grain and serve warm with whole-grain mustard or horseradish if desired.
Notes
- Using a flat cut corned beef brisket ensures even cooking and easier slicing.
- Optional garlic adds extra flavor; you can toss it with the vegetables if you like.
- For best results, slice the beef against the grain to keep it tender.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This recipe can easily be doubled to serve a larger crowd by using two sheet pans.
