Description
This Easy Corned Beef and Cabbage Sheet Pan recipe offers a comforting and flavorful classic Irish meal made simple with a one-pan approach. Tender corned beef brisket is roasted alongside hearty baby potatoes, sweet carrots, and crisp cabbage wedges, all seasoned perfectly and cooked together to create a delicious, no-fuss dinner perfect for St. Patrick’s Day or any cozy night in.
Ingredients
Scale
Meat and Seasonings
- 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)
Others
- 2 tbsp olive oil or melted butter
- ½ tsp black pepper (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 prevent sticking and simplify cleanup.
- Prepare Vegetables: Place the halved baby potatoes and chopped carrots on the baking sheet. Drizzle with 1 tablespoon of olive oil, toss well to coat evenly, then spread them out in a single layer to ensure even roasting.
- Place Corned Beef: Center the corned beef brisket on the sheet pan, making sure the fat side is facing up to baste the meat as it cooks.
- Add Seasoning: Sprinkle the seasoning packet evenly over the corned beef, distributing the spices to maximize flavor infusion.
- Arrange Cabbage: Arrange the cabbage wedges around the brisket and vegetables. Drizzle the remaining olive oil or melted butter over everything, adding optional black pepper and the smashed garlic cloves for extra aroma if using.
- Cover and Roast: Cover the entire sheet pan tightly with foil to trap moisture and create a steaming environment that makes the corned beef tender. Place in the oven.
- Cook Until Tender: Roast for 1 hour and 45 minutes, or until the corned beef becomes fork-tender and the vegetables start to soften.
- Brown Vegetables: Remove the foil and return the pan to the oven. Roast uncovered for an additional 15 minutes to lightly brown the vegetables and develop flavor.
- Rest Meat: Remove the sheet pan from the oven and let the corned beef rest for 10 minutes. This helps retain juices and makes slicing easier.
- Serve: Slice the corned beef against the grain for maximum tenderness. Serve warm with whole-grain mustard or horseradish if desired for a flavorful accompaniment.
Notes
- For best results, use the flat cut corned beef brisket as it is leaner and slices more evenly.
- Adjust roasting time slightly based on the size of your brisket and your oven’s performance.
- You can substitute melted butter for olive oil for richer flavor.
- If you prefer stronger seasoning, add additional cracked black pepper or garlic.
- Resting the meat before slicing is crucial to keep it juicy.
- Leftovers can be refrigerated for up to 4 days and are great for sandwiches or hash.
