Description
This Corned Beef and Cabbage Sheet Pan Recipe delivers a comforting, classic Irish meal all cooked on one sheet pan for easy preparation and cleanup. Tender, flavorful corned beef is roasted alongside seasoned cabbage, carrots, potatoes, and onions, resulting in a hearty and satisfying dish perfect for family dinners or St. Patrick’s Day celebrations.
Ingredients
Scale
Corned Beef
- 1 (3–4 lb) corned beef brisket (with spice packet)
Vegetables
- 1 small green cabbage, cut into wedges
- 1 lb baby potatoes (halved if large)
- 3–4 carrots, peeled and cut into chunks
- 1 onion, sliced
Seasoning & Oil
- 3 tbsp olive oil
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ tsp paprika (optional)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to get it ready for roasting the corned beef and vegetables evenly.
- Prepare the Corned Beef: Pat the corned beef brisket dry with paper towels to remove excess moisture and place it on a lined sheet pan. Sprinkle the included spice packet evenly over the brisket to infuse it with classic flavors during roasting.
- Season the Vegetables: In a large mixing bowl, combine the baby potatoes, carrot chunks, sliced onion, and cabbage wedges. Drizzle with olive oil and sprinkle with black pepper, garlic powder, and paprika if using. Toss everything thoroughly to coat the vegetables evenly with the seasoning and oil.
- Arrange on Sheet Pan: Place the seasoned vegetables around the corned beef brisket in a single layer on the sheet pan. Distribute them evenly to ensure uniform cooking.
- Cover and Roast: Tightly cover the sheet pan with aluminum foil to trap moisture and roast in the oven for about 1 hour per pound of beef, or until the corned beef is tender and reaches an internal temperature of about 190°F (88°C) for that perfect fall-apart texture.
- Finish Uncovered: Remove the foil during the last 15 to 20 minutes of cooking to allow the vegetables to crisp slightly and develop a beautiful roasted finish.
- Rest and Slice: Once cooking is complete, remove the pan from the oven and let the corned beef rest for 10 to 15 minutes. This resting period helps retain juices. Slice the beef against the grain into thin pieces and serve alongside the roasted vegetables.
Notes
- Choosing a well-marbled corned beef brisket enhances tenderness and flavor.
- Cutting the vegetables into uniform sizes helps them cook evenly alongside the beef.
- Adjust seasoning according to your preference; the spice packet usually contains sufficient salt.
- Resting the meat before slicing ensures juicier and more tender slices.
- You can substitute olive oil with another cooking oil if desired.
- Foil covering traps moisture; make sure it’s sealed well during roasting.
