Description
This Easy Corned Beef and Cabbage Sheet Pan recipe offers a convenient and delicious way to prepare a classic Irish meal. All ingredients, including tender corned beef, baby potatoes, carrots, and cabbage, are roasted together on one pan, making for an effortless and flavorful dinner perfect for St. Patrick’s Day or any comforting family meal.
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
- 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 ensure easy cleanup and prevent sticking.
- Prepare Vegetables: Place the halved baby potatoes and carrot chunks on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat evenly, then spread them out in a single layer to ensure even roasting.
- Place Corned Beef: Set the corned beef brisket in the center of the baking sheet with the fat side facing up, which helps baste the meat during cooking for extra juiciness.
- Add Seasoning: Evenly sprinkle the seasoning packet from the corned beef over the meat to infuse flavors throughout the roast.
- Arrange Cabbage: Arrange the cabbage wedges around the corned beef and vegetables on the baking sheet. Drizzle the remaining olive oil or melted butter over the cabbage and other ingredients for added moisture and flavor.
- 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 the vegetables begin softening.
- Brown Vegetables: Remove the foil carefully, then return the pan to the oven for 15 more minutes uncovered to allow the vegetables to lightly brown and develop a delicious roasted flavor.
- Rest Meat: Take the pan out of the oven and let the corned beef rest for 10 minutes. Resting helps retain juices and ensures tender slices.
- Slice and Serve: Slice the corned beef against the grain into thin pieces. Serve warm with whole-grain mustard or horseradish, if desired, for an extra tangy kick.
Notes
- For extra flavor, add smashed garlic cloves around the pan before roasting.
- Use foil or parchment to prevent sticking and make cleanup easier.
- Adjust roasting time slightly if your corned beef size is different; cook until fork-tender.
- Resting the meat is crucial to keep it moist and easy to slice.
- Serve with mustard or horseradish sauce for classic accompaniments.
