Description
This easy Corned Beef and Cabbage Sheet Pan recipe offers a classic and hearty Irish-inspired meal, combining tender corned beef brisket with roasted baby potatoes, carrots, and cabbage wedges. Prepared on a single sheet pan, this comforting dish is simple to make, requiring minimal cleanup, and delivers deliciously moist and flavorful results.
Ingredients
Scale
Main Ingredients
- 2½-3 lb corned beef brisket (flat cut)
- 1 seasoning packet (from corned beef)
- 1½ lb baby potatoes, halved
- 4 large carrots, peeled and cut into chunks
- 1 large green cabbage, cut into wedges
Additional 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 Oven: Preheat the oven to 325°F (165°C). Line a large rimmed baking sheet with foil or parchment paper to prevent sticking and make cleanup easier.
- Prepare Vegetables: Place the halved baby potatoes and carrot chunks on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and toss them to coat evenly. Spread them out in an even layer.
- Position Corned Beef: Place the corned beef brisket in the center of the baking sheet, fat side up to allow the fat to baste the meat while roasting.
- Season Beef: Evenly sprinkle the seasoning packet from the corned beef over the brisket to infuse it with traditional flavors.
- Add Cabbage: Arrange the cabbage wedges around the corned beef and vegetables. Drizzle the remaining olive oil or melted butter over the cabbage and vegetables for enhanced flavor and browning.
- Cover and Roast: Tightly cover the entire sheet pan with foil to trap moisture, which helps the meat become tender during roasting.
- Initial Roasting: Roast the covered pan in the oven for 1 hour and 45 minutes, or until the corned beef is fork-tender when tested.
- Uncover and Brown: Remove the foil and return the baking sheet to the oven for an additional 15 minutes to lightly brown and caramelize the vegetables and cabbage.
- Rest Meat: Remove the pan from the oven and let the corned beef rest for 10 minutes; resting helps redistribute juices and makes slicing easier.
- Serve: Slice the corned beef against the grain and serve warm with whole-grain mustard or horseradish on the side if desired for added flavor.
Notes
- Cutting the corned beef against the grain ensures tender slices.
- Using foil to cover the pan traps moisture, preventing the meat from drying out.
- You can substitute olive oil with melted butter for a richer flavor.
- Adding smashed garlic cloves is optional but can enhance the aroma and taste.
- Leftovers can be stored in the fridge for up to 3-4 days and repurposed in sandwiches or hash.
