Description
This easy Corned Beef and Cabbage Sheet Pan recipe simplifies a classic Irish-American dish by roasting all the ingredients together on one pan. Tender corned beef brisket is cooked alongside baby potatoes, carrots, and cabbage wedges, all infused with the seasoning packet for a flavorful, hearty meal. Perfect for St. Patrick’s Day or any cozy dinner, this sheet pan method ensures minimal cleanup and optimum flavor with a tender, juicy result.
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
- 3 cloves garlic, smashed (optional)
Other
- 2 tbsp olive oil or melted butter
- ½ tsp black pepper (optional)
- 2 tbsp whole-grain mustard (optional, for serving)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 325°F (165°C). Line a large rimmed baking sheet with foil or parchment paper to prevent sticking and ease cleanup.
- Prepare Vegetables: Place the halved baby potatoes and carrot chunks on the baking sheet. Drizzle 1 tablespoon of olive oil over them, toss to coat evenly, and spread them out in an even layer.
- Position the Corned Beef: Place the corned beef brisket in the center of the baking sheet, fat side facing up to ensure flavorful basting during cooking.
- Add Seasoning: Sprinkle the seasoning packet evenly over the entire surface of the corned beef for optimal flavor infusion.
- Add Cabbage and Final Drizzle: Arrange the cabbage wedges around the corned beef and vegetables. Drizzle the remaining olive oil or melted butter over the cabbage and vegetables to help with roasting and browning.
- Cover and Roast: Tightly cover the entire sheet pan with foil to trap moisture and keep the meat tender. Roast in the preheated oven for 1 hour and 45 minutes, until the corned beef is fork-tender.
- Brown the Vegetables: Remove the foil carefully to avoid steam burns. Return the uncovered pan to the oven for an additional 15 minutes to allow the vegetables to lightly brown and develop extra flavor.
- Rest the Meat: Remove the pan from the oven and transfer the corned beef to a cutting board. Let it rest for 10 minutes; this helps retain juices when slicing.
- Slice and Serve: Slice the corned beef against the grain for maximum tenderness. Serve warm with whole-grain mustard or horseradish if desired for a tangy complement.
Notes
- For best results, use a flat cut corned beef brisket as it is easier to slice and cooks evenly.
- Covering the pan with foil traps moisture, producing a tender meat; do not skip this step.
- Resting the meat before slicing prevents the juices from escaping, keeping the corned beef moist.
- You can substitute olive oil with melted butter for a richer flavor.
- Add smashed garlic cloves around the vegetables for an aromatic touch if desired.
- If you prefer crisper vegetables, remove the foil earlier or increase the final browning time.
- Leftovers keep well covered in the refrigerator for up to 3-4 days.
