Description
A simple and hearty recipe for tender corned beef brisket roasted alongside baby potatoes, carrots, and cabbage on a single sheet pan. This easy-to-make dish combines flavorful brined beef with perfectly roasted vegetables, all cooked together in the oven for minimal cleanup and maximum taste.
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 Ingredients
- 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 Pan: Preheat your oven to 325°F (165°C). Line a large rimmed baking sheet with foil or parchment paper to make cleanup easier.
- Prepare Vegetables: Place the halved baby potatoes and peeled, chunked carrots on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat evenly. Spread them out in a single layer.
- Place Corned Beef: Position the corned beef brisket in the center of the sheet pan with the fat side facing up for optimal moisture and flavor.
- Season Corned Beef: Evenly sprinkle the seasoning packet that came with the corned beef over the meat to impart its characteristic flavor.
- Add Cabbage and Drizzle Oil: Arrange the cabbage wedges around the corned beef and vegetables. Drizzle the remaining tablespoon of olive oil or melted butter over everything to keep the vegetables moist and flavorful.
- Cover and Roast: Cover the entire sheet pan tightly with foil. This traps moisture to ensure tender corned beef and perfectly cooked vegetables. Roast in the oven for 1 hour and 45 minutes.
- Brown Vegetables: Remove the foil and return the pan to the oven for an additional 15 minutes. This step lightly browns the vegetables, adding texture and flavor.
- Rest the Meat: Remove the pan from the oven and let the corned beef rest for 10 minutes. Resting helps redistribute juices for a tender slice.
- Slice and Serve: Slice the corned beef against the grain and serve warm with optional whole-grain mustard or prepared horseradish for added zest.
Notes
- Use flat cut corned beef brisket for more even cooking and easier slicing.
- Line your baking sheet with foil or parchment paper for easier cleanup.
- Feel free to add smashed garlic cloves around the vegetables for extra aroma during roasting.
- Resting the meat before slicing is essential to retain juices and tenderness.
- Serve with mustard or horseradish for classic flavor pairing.
- Ensure the vegetables are spread evenly to promote uniform roasting.
