Description
This Easy Corned Beef and Cabbage Sheet Pan recipe delivers a hearty, classic Irish meal with minimal cleanup. Tender corned beef brisket roasts alongside baby potatoes, carrots, and cabbage wedges on a single sheet pan, infused with savory seasoning. The foil cover traps moisture for perfectly tender meat and vegetables, while a final uncovered bake adds a touch of golden crispness. A simple, comforting dish perfect for St. Patrick’s Day or a satisfying family dinner.
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 Oven: 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 chunked carrots on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat evenly before spreading them out on the pan.
- Add Corned Beef: Position the corned beef brisket in the center of the sheet pan with the fat side facing up; this helps baste the meat during cooking.
- Season Meat: Sprinkle the seasoning packet evenly over the top of the corned beef to infuse flavor throughout the roast.
- Arrange Cabbage and Garlic: Place the cabbage wedges around the corned beef and vegetables. Drizzle with the remaining tablespoon of olive oil or melted butter. Optionally, add smashed garlic cloves among the vegetables for additional aroma.
- Cover and Roast: Cover the entire sheet pan tightly with foil to trap moisture and roast in the oven for 1 hour and 45 minutes, until the corned beef is fork-tender and vegetables begin to soften.
- Uncover and Brown: Remove the foil and return the pan to the oven for an additional 15 minutes to lightly brown the vegetables, enhancing texture and flavor.
- Rest the Meat: Remove from oven and let the corned beef rest for 10 minutes before slicing against the grain. Resting helps retain juices for a moist bite.
- Serve: Serve the sliced corned beef and roasted vegetables warm with whole-grain mustard or horseradish if desired for a classic complement.
Notes
- Use flat cut corned beef brisket for more uniform slices.
- Covering with foil helps keep the meat moist while roasting.
- For additional flavor, add smashed garlic cloves or black pepper before roasting.
- If preferred, substitute olive oil with melted butter for a richer taste.
- Resting meat before slicing ensures juicier, more tender slices.
- Use a rimmed baking sheet to catch any juices and prevent spills.
- This recipe serves well with mustard or horseradish on the side for added zest.
