This sheet pan corned beef and cabbage is a tasty and easy way to make a hearty meal in one go! Simply roast the corned beef with tender cabbage and potatoes for a comforting dinner.
You’ll love how simple this dish is! Just toss everything on the pan and let the oven do the work while you relax. Perfect for busy nights when you want something filling without the fuss!
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star ingredient, bringing rich flavors. If you don’t have corned beef, you can use a regular brisket, though the flavor will be different. A 3-4 lb piece is ideal for feeding a crowd!
Potatoes: I prefer baby potatoes for their ease of cooking and vibrant colors. You can substitute with diced regular potatoes or even sweet potatoes for a sweet twist!
Cabbage: Green cabbage is commonly used. However, you could try savoy cabbage for a softer texture or even Brussels sprouts for a different flavor.
Carrots: Baby carrots are convenient, but regular carrots cut into chunks work just as well. They might need a little extra cooking time, so keep an eye on them.
Garlic Powder and Onion Powder: These spices add depth. In a pinch, fresh garlic and onions can be substituted, just adjust the amount to about 1-2 cloves of garlic and a small onion.
How Do I Get the Corned Beef Tender and Flavorful?
To make sure your corned beef is tender and packed with flavor, follow these steps:
- Rinse and dry the brisket. Rinsing helps to remove excess salt, so your dish isn’t too salty.
- Season generously! Combining garlic powder, onion powder, and other spices finally coats the brisket. This step really enhances the flavor.
- Don’t rush the cooking time. Slow roasting for about 1.5 to 2 hours is key. You want that beef to reach 145°F (63°C) for safety, but also to melt in your mouth!
- Basting is optional but a great way to keep the meat juicy. Just spoon some pan juices over the brisket halfway through cooking.
How to Make Sheet Pan Corned Beef and Cabbage
Ingredients You’ll Need:
For the Main Dish:
- 3 to 4 lbs corned beef brisket (with seasoning packet if available)
- 1 lb baby potatoes (yellow and red varieties)
- 1 lb baby carrots
- 1 small head of cabbage, chopped into large chunks
- 1 large red onion, peeled and cut into wedges
For Seasoning:
- 2 tbsp olive oil
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried parsley (plus extra fresh parsley for garnish)
- 2 cloves garlic, minced
- Salt to taste
Optional:
- Mustard or horseradish sauce for serving
How Much Time Will You Need?
This recipe will take around 15 minutes of prep time and 1.5 to 2 hours of roasting time in the oven. Plan for about 2.5 hours total from start to finish, giving you a hearty and delicious meal with minimal fuss!
Step-by-Step Instructions:
1. Prepare the Corned Beef:
Start by rinsing the corned beef brisket under cold water. This helps to wash away excess brine, preventing your dish from being overly salty. After rinsing, pat it dry with paper towels. If your brisket comes with a seasoning packet, don’t forget to set that aside for later!
2. Preheat Oven:
While you’re getting the beef ready, preheat your oven to 375°F (190°C) so it’s hot when you’re ready to roast.
3. Season the Corned Beef:
Take that brisket and rub it all over with 2 tablespoons of olive oil. In a small bowl, mix together the garlic powder, onion powder, black pepper, dried thyme, dried parsley, minced garlic, and a pinch of salt. Spread this flavorful mixture evenly over your brisket, making sure it’s well coated.
4. Arrange Vegetables:
Grab a large sheet pan and toss the baby potatoes, baby carrots, chopped cabbage, and red onion wedges with a little olive oil, salt, and pepper. Spread the vegetables evenly across the pan for roasting.
5. Add Corned Beef to Sheet Pan:
Now, place the seasoned corned beef brisket right in the center of the sheet pan, nestling it among the colorful veggies. This way, the flavors will mix wonderfully as it cooks!
6. Roast:
Pop the sheet pan into your preheated oven and roast it uncovered for about 1.5 to 2 hours. You’ll know it’s done when the corned beef is tender (should be about 145°F or 63°C inside) and the veggies are beautifully roasted. Halfway through, give the veggies a little stir and, if you’d like, baste the meat with the delicious juices from the pan.
7. Rest and Slice:
When the cooking time is up, carefully take the sheet pan out of the oven. Let the corned beef sit on a cutting board for about 10-15 minutes. This resting time helps keep it juicy when you slice it against the grain!
8. Serve:
Finally, serve those delicious slices of corned beef alongside the roasted vegetables. Don’t forget to sprinkle some fresh parsley on top for a lovely touch! If you enjoy a bit of zing, have mustard or horseradish sauce ready on the side.
Enjoy your hearty and flavorful Sheet Pan Corned Beef and Cabbage!
Can I Use a Different Cut of Meat?
Absolutely! While corned beef brisket is traditional, you can use a corned beef round for a leaner option. Just keep in mind that the cooking time may vary slightly.
What If I Don’t Have a Seasoning Packet?
No worries! You can create your own seasoning blend using spices like coriander, black pepper, mustard seeds, and a touch of bay leaf. Feel free to adjust according to your taste preferences!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in the microwave or on the stovetop. Adding a splash of broth can help keep the meat moist!
Can I Add Other Vegetables?
Definitely! Feel free to add vegetables like parsnips, turnips, or even green beans. Just make sure they fall roughly within the same size range for even cooking.