Description
This Easy Corned Beef and Cabbage Sheet Pan recipe offers a simple, all-in-one meal that brings together tender, flavorful corned beef with perfectly roasted baby potatoes, carrots, and cabbage. Cooked entirely on a single sheet pan in the oven, this dish delivers a comforting traditional Irish-American meal with minimal cleanup, making it perfect for a hearty family dinner or festive occasion.
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
- 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 the oven to 325°F (165°C). Line a large rimmed baking sheet with foil or parchment paper to facilitate easy cleanup and prevent sticking.
- Prepare Vegetables: Place the halved baby potatoes and peeled, chunked carrots on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat evenly, then spread them out in an even layer.
- Arrange Corned Beef: Position the corned beef brisket in the center of the sheet pan, fat side up, ensuring it is surrounded by the vegetables for balanced cooking.
- Add Seasoning: Evenly sprinkle the seasoning packet over the corned beef to infuse it with traditional flavors.
- Add Cabbage and Oil: Arrange cabbage wedges around the corned beef and vegetables, then drizzle with the remaining olive oil or melted butter to help with roasting and browning.
- Cover and Roast: Tightly cover the entire sheet pan with foil to trap moisture and roast in the oven for 1 hour and 45 minutes until the corned beef is tender enough to be pierced easily with a fork.
- Braise Uncovered: Remove the foil and place the pan back into the oven for an additional 15 minutes to lightly brown the vegetables and enhance their flavor and texture.
- Rest the Meat: Remove the sheet pan from the oven and let the corned beef rest for 10 minutes before slicing it against the grain. Resting helps retain the meat’s juices.
- Serve: Serve the sliced corned beef warm along with the roasted vegetables. Optionally, accompany with whole-grain mustard or horseradish for added zest.
Notes
- Using a flat cut corned beef brisket ensures even cooking and easier slicing.
- If you prefer, you can replace olive oil with melted butter for a richer flavor.
- Adding smashed garlic is optional but provides a subtle aromatic flavor.
- Make sure to slice against the grain of the meat for maximum tenderness.
- Leftovers keep well and can be refrigerated for up to 3 days.
- For extra moisture, baste the corned beef once during the roasting process.
