Description
This Easy Corned Beef and Cabbage Sheet Pan recipe offers a simple, one-pan meal perfect for comforting dinners or festive occasions. Featuring tender corned beef brisket roasted alongside baby potatoes, carrots, and green cabbage, it’s seasoned to perfection and finished with a golden brown touch. With minimal prep and the convenience of a single sheet pan, it delivers classic flavors without the fuss.
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)
Others
- 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 and prepare the baking sheet: Preheat your oven to 325°F (165°C). Line a large rimmed baking sheet with foil or parchment paper to ensure easy cleanup and prevent sticking.
- Prepare the potatoes and carrots: Spread the halved baby potatoes and peeled, chunked carrots evenly on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat the vegetables thoroughly.
- Place the corned beef: Position the corned beef brisket in the center of the baking sheet, fat side facing up to allow the fat to baste the meat while roasting.
- Season the beef: Evenly sprinkle the seasoning packet included with the corned beef over the brisket for robust flavor.
- Add the cabbage: Arrange the cabbage wedges around the corned beef and vegetables. Drizzle the remaining olive oil or melted butter over the cabbage and vegetables to aid browning and flavor.
- Cover and roast: Tightly cover the entire sheet pan with foil to trap moisture inside, ensuring the beef stays tender during roasting.
- Roast until tender: Roast in the preheated oven for 1 hour and 45 minutes or until the corned beef is fork-tender.
- Brown the vegetables: Remove the foil carefully, then return the sheet pan to the oven for an additional 15 minutes. This step lightly browns and caramelizes the vegetables.
- Rest the corned beef: Take the pan out of the oven and let the corned beef rest for 10 minutes. This helps redistribute juices for moist, tender slices.
- Serve: Slice the corned beef against the grain and serve warm with whole-grain mustard or horseradish on the side if desired.
Notes
- For best texture, slice the corned beef against the grain after resting.
- Optional garlic can be added to the vegetables for extra flavor.
- Use foil or parchment to prevent sticking and ease cleanup.
- You can swap butter for olive oil depending on flavor preference.
- Adjust seasoning and black pepper to taste.
- Leftovers keep well refrigerated for 3-4 days and can be repurposed in sandwiches or hash.
