Description
This Easy Corned Beef and Cabbage Sheet Pan recipe offers a simple, hands-off way to prepare a classic Irish dish. Tender corned beef brisket roasts alongside flavorful baby potatoes, carrots, and cabbage wedges on a single sheet pan, making cleanup a breeze. The slow roasting approach locks in moisture and develops rich flavors, perfect for a comforting meal served with mustard or horseradish.
Ingredients
Scale
Corned Beef
- 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 the oven: Set your oven to 325°F (165°C) and prepare a large rimmed baking sheet by lining it with foil or parchment paper to facilitate easy cleanup.
- Prepare the vegetables: Toss the halved baby potatoes and carrot chunks with 1 tablespoon of olive oil on the baking sheet, spreading them out evenly for consistent roasting.
- Place the corned beef: Lay the corned beef brisket in the center of the baking sheet with the fat side facing up to allow the fat to baste the meat during cooking.
- Season the beef: Sprinkle the provided seasoning packet evenly over the corned beef to infuse flavor throughout the cooking process.
- Add cabbage and oil: Arrange the cabbage wedges around the brisket and vegetables. Drizzle the remaining olive oil or melted butter over the cabbage and optional smashed garlic cloves, ensuring everything is lightly coated.
- Cover tightly with foil: Seal the entire sheet pan securely with foil to trap steam and moisture, which helps tenderize the meat and vegetables.
- Roast the meal: Place the sheet pan in the oven and roast for 1 hour and 45 minutes until the corned beef is fork-tender.
- Bake uncovered: Remove the foil and return the pan to the oven for an additional 15 minutes to allow the vegetables to brown lightly and develop extra flavor.
- Rest and slice: Take the pan out of the oven, let the corned beef rest for 10 minutes to redistribute juices, then slice it against the grain for optimal tenderness.
- Serve: Serve the sliced corned beef with the roasted vegetables warm, accompanied by whole-grain mustard or horseradish if desired.
Notes
- For extra flavor, add smashed garlic cloves around the vegetables before roasting.
- Letting the corned beef rest after roasting ensures juicier, more tender slices.
- Adjust the roasting time slightly for thicker or thinner cuts of corned beef to ensure it is fork-tender.
- Use foil or parchment paper on the sheet pan to simplify cleanup.
- This recipe can be made ahead and reheated gently, retaining great flavor.
