Description
This Easy Corned Beef and Cabbage Sheet Pan recipe delivers a classic St. Patrick’s Day meal with minimal effort. Featuring tender corned beef brisket roasted alongside baby potatoes, carrots, and cabbage wedges, all cooked together on a single sheet pan for easy preparation and cleanup. The result is a flavorful, hearty dish perfect for family dinners, served warm with optional whole-grain mustard or horseradish.
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
- 2 tbsp olive oil or melted butter (divided)
- ½ tsp black pepper (optional)
- 3 cloves garlic, smashed (optional)
- 2 tbsp whole-grain mustard (optional, for serving)
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) and prepare a large rimmed baking sheet by lining it with foil or parchment paper for easy cleanup.
- Prepare Vegetables: Spread the halved baby potatoes and carrot chunks evenly on the baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat thoroughly.
- Place Corned Beef: Position the corned beef brisket in the center of the sheet pan with the fat side facing up, which will help keep the meat moist.
- Add Seasoning: Sprinkle the seasoning packet evenly over the corned beef, ensuring flavorful penetration during roasting.
- Arrange Cabbage and Drizzle Oil: Place the cabbage wedges around the corned beef and other vegetables, then drizzle with the remaining olive oil or melted butter to enhance browning and flavor.
- Cover and Roast: Tightly cover the sheet pan with foil to trap moisture and roast in the preheated oven for 1 hour and 45 minutes, or until the corned beef is fork-tender.
- Brown Vegetables: Remove the foil and return the pan to the oven for an additional 15 minutes to allow the vegetables to lightly brown and caramelize for extra flavor.
- Rest Meat: Remove the pan from the oven and let the corned beef rest uncovered for 10 minutes to redistribute juices before slicing.
- Slice and Serve: Slice the corned beef against the grain for tenderness, and serve warm with whole-grain mustard or horseradish if desired.
Notes
- Using foil helps retain moisture during roasting, keeping the corned beef tender.
- Resting the meat before slicing ensures juicy, tender slices.
- Optional black pepper and garlic add extra flavor but can be omitted to suit taste preferences.
- Serve with mustard or horseradish to complement the savory flavors of the corned beef.
- For easier slicing, use a sharp knife and cut against the grain.
