Description
This Easy Corned Beef and Cabbage Sheet Pan recipe offers a simple, delicious way to enjoy a classic Irish meal with minimal cleanup. Featuring tender corned beef brisket roasted alongside baby potatoes, carrots, and cabbage wedges, all infused with the traditional seasoning packet, this hearty dish is perfect for St. Patrick’s Day or any comforting dinner. The roasting method locks in moisture and flavor, while a brief final uncovered roast crisps up the vegetables for added texture.
Ingredients
Scale
Corned Beef
- 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 Oven: Preheat the oven to 325°F (165°C). Line a large rimmed baking sheet with foil or parchment paper for easy cleanup and to prevent sticking.
- Prepare Vegetables: Place the halved baby potatoes and carrot chunks on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat evenly, then spread them out in a single layer.
- Position Corned Beef: Place the corned beef brisket in the center of the baking sheet, fat side up to help keep the meat moist during roasting.
- Season the Meat: Sprinkle the seasoning packet evenly over the corned beef to infuse it with the classic corned beef spices.
- Add Cabbage and Finish Seasoning: Arrange the cabbage wedges around the corned beef and vegetables. Drizzle with the remaining tablespoon of olive oil or melted butter. Optionally, sprinkle the black pepper and place smashed garlic cloves around for extra flavor.
- Cover and Roast: Tightly cover the entire sheet pan with foil to trap moisture, which helps cook the meat and vegetables evenly and keeps everything tender.
- Roast Until Tender: Roast in the preheated oven for 1 hour and 45 minutes, or until the corned beef is fork-tender and the vegetables are cooked through.
- Brown the Vegetables: Remove the foil and return the pan to the oven for an additional 15 minutes uncovered, allowing the vegetables to lightly brown and develop a caramelized texture.
- Rest the Meat: Remove the sheet pan from the oven and let the corned beef rest for 10 minutes before slicing against the grain, ensuring juicy and tender slices.
- Serve: Serve the sliced corned beef warm with the roasted vegetables, accompanied by whole-grain mustard or horseradish if desired for extra flavor.
Notes
- For a deeper flavor, you can marinate the corned beef overnight in its seasoning and some additional liquid like beer or water.
- If using garlic, place it on the edges or on top of the vegetables to prevent overpowering the meat.
- To check for doneness, the corned beef should be fork-tender and easily pierced; cooking times may vary depending on the thickness of the brisket.
- Leftovers can be refrigerated for up to 3-4 days and are great for sandwiches or hash.
- You can substitute olive oil with melted butter for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: Irish
