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Easy Corned Beef and Cabbage Sheet Pan Recipe

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★★★★

3.8 from 65 reviews

This Easy Corned Beef and Cabbage Sheet Pan recipe offers a hassle-free, delicious way to enjoy a classic Irish meal. Featuring tender corned beef baked alongside hearty potatoes, sweet carrots, and fresh cabbage, all roasted together on one pan for simplicity and maximum flavor. The dish is perfect for a comforting family dinner with minimal cleanup.

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 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

  1. Preheat and Prepare Pan: 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.
  2. 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. Spread them out in a single layer for uniform roasting.
  3. Place Corned Beef: Position the corned beef brisket in the center of the sheet pan with the fat side facing up to keep the meat moist and flavorful during cooking.
  4. Add Seasoning: Sprinkle the contents of the seasoning packet evenly over the corned beef to infuse it with traditional flavors.
  5. Arrange Cabbage and Oil: Arrange the cabbage wedges carefully around the corned beef and vegetables. Drizzle the remaining olive oil or melted butter over the cabbage and optionally over the entire pan to help with browning and moisture.
  6. Cover the Pan: Cover the sheet pan tightly with foil to trap moisture, ensuring the meat and vegetables cook evenly and stay tender.
  7. Roast the Dish: Roast in the preheated oven for 1 hour and 45 minutes or until the corned beef is fork-tender, indicating it is cooked through and juicy.
  8. Uncover and Brown: Remove the foil and return the pan to the oven for an additional 15 minutes. This step lightly browns the vegetables, enhancing their flavor and texture.
  9. Rest the Meat: Remove the corned beef from the oven and let it rest for 10 minutes. Resting allows the juices to redistribute, making the meat easier to slice and more moist.
  10. Slice and Serve: Slice the corned beef against the grain for maximum tenderness. Serve warm with whole-grain mustard or horseradish if desired for an extra zing.

Notes

  • Using a flat cut corned beef brisket is preferable for even cooking and slicing.
  • Adding smashed garlic cloves is optional but enhances the aroma and depth of flavor.
  • Covering the pan tightly with foil locks in moisture, essential for tender corned beef.
  • Resting the meat after roasting is crucial for preserving juiciness when slicing.
  • Adjust the roasting time slightly if your corned beef is larger or smaller than the recommended size.
  • The mustard or horseradish accompaniment adds a nice tang but can be omitted if preferred.

Keywords: corned beef, cabbage, sheet pan, one-pan meal, roasted vegetables, Irish recipe, easy dinner, St. Patrick's Day, comfort food

Find it online: https://foodarohub.com/easy-corned-beef-and-cabbage-sheet-pan-recipe/