This easy sheet pan meal brings together tender corned beef, crisp cabbage, and colorful carrots all in one dish. It’s perfect for a cozy dinner with less mess!
Who knew you could get such tasty results from just one pan? Plus, it’s a great way to warm up the kitchen without heating up your stove. I love being able to prep it all at once! 🥬🥕
Ingredients & Substitutions
Corned Beef Brisket: Look for a brisket that comes with a spice packet. If you can’t find it, you can use a plain brisket and add your own spices like coriander and bay leaves. I love using a cut with some fat for moisture and flavor.
Baby Potatoes: Red and yellow potatoes are great, but you can also use white potatoes or fingerlings. If you’re in a pinch, even regular potatoes will do; just cut them into uniform pieces so they cook evenly.
Carrots: While I used large carrots here, baby carrots work perfectly too. You can substitute with parsnips for a sweet twist or leave them out if you’re not a fan.
Cabbage: Green cabbage is classic, but red cabbage adds color and a slightly different taste. You could even use Brussels sprouts if you’re feeling adventurous!
Spices: If you don’t have smoked paprika, you can leave it out or use regular paprika. Feel free to add your favorite herbs like thyme or rosemary for an extra flavor kick.
How Can I Make Sure My Corned Beef Turns Out Tender?
Tender corned beef depends on slow cooking. First, rinse the meat to get rid of excess salt, which helps it cook evenly. The trick is covering it with foil to create a moist environment. Here’s how:
- Preheat your oven to 375°F (190°C) for consistent baking.
- Cover the pan tightly with foil to trap steam. Bake for 2.5 to 3 hours until the beef is fork-tender.
- For a nice crust, uncover and crank the temperature up to 425°F (220°C) for the last 15-20 minutes.
Letting the meat rest before slicing helps redistribute the juices, ensuring every bite is juicy. I can’t stress enough how slicing against the grain makes a huge difference in tenderness!
How to Make Sheet Pan Corned Beef and Cabbage
Ingredients You’ll Need:
For the Dish:
- 3-4 lb corned beef brisket (with spice packet)
- 1 lb baby red and yellow potatoes
- 4-5 large carrots, peeled and trimmed
- 1 medium head of green cabbage, cut into wedges or roughly chopped
For Seasoning:
- 3 tbsp olive oil
- 2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika (optional)
For Garnish:
- Fresh parsley, chopped
- Water or beef broth (for braising)
How Much Time Will You Need?
This delightful recipe requires about 15 minutes for prep and 3 hours for cooking, including 2.5 to 3 hours in the oven and an additional 15-20 minutes for browning. You’ll have plenty of time to relax while it cooks!
Step-by-Step Instructions:
1. Preheat Oven:
Start by preheating your oven to 375°F (190°C). This will ensure your beef cooks evenly right from the start.
2. Prepare Vegetables:
Wash the baby potatoes and carrots thoroughly. If any of the potatoes are large, slice them in half. Peel and chop the carrots based on your preferred size. Lastly, chop or wedge the cabbage to ensure it cooks nicely.
3. Season Corned Beef:
Rinse the corned beef brisket under cold water to remove excess brine, then pat it dry with paper towels. Use the spice packet that comes with the brisket to season it, adding black pepper, garlic powder, onion powder, and if you like, some smoked paprika for an extra layer of flavor.
4. Arrange on Sheet Pan:
Place the seasoned corned beef in the center of a large sheet pan with the fat side facing up. Now, scatter the potatoes, carrots, and cabbage around the meat, making sure everything has a bit of space to cook evenly.
5. Drizzle Oil and Season Veggies:
Drizzle olive oil over the vegetables, then sprinkle with salt and pepper. Toss everything gently so the veggies are well coated with oil and seasoning.
6. Add Liquid:
Pour about 1/2 cup of water or beef broth into the pan. This will help keep the meat nice and moist and create steam to cook the veggies perfectly.
7. Cover and Bake:
Tightly cover the sheet pan with aluminum foil. Place it in your preheated oven and bake for about 2.5 to 3 hours, or until the corned beef is tender and the vegetables are cooked through.
8. Brown the Top:
Once the cooking time is up, remove the foil and increase the temperature of the oven to 425°F (220°C). Roast the dish uncovered for an additional 15-20 minutes to give the beef a nice crust and caramelize the vegetables.
9. Rest and Slice:
When it’s done, take the corned beef out of the oven and let it rest for 10-15 minutes. This step is important as it helps retain the juices. Remember to slice against the grain for the most tender pieces!
10. Serve:
Arrange the sliced corned beef on a large platter and surround it with the roasted potatoes, carrots, and cabbage. For a lovely finishing touch, sprinkle some fresh chopped parsley on top for color and freshness.
Enjoy your hearty and delicious sheet pan corned beef and cabbage!
Can I Use Leftover Corned Beef in This Recipe?
Absolutely! If you have leftover corned beef, you can skip the cooking step and simply roast the vegetables. Toss everything with olive oil, season as desired, and roast in the oven until the veggies are tender.
Can I Substitute Other Vegetables?
Yes! While this recipe calls for potatoes, carrots, and cabbage, you can use root vegetables like parsnips or turnips. Adding some bell peppers or onions can also enhance the flavor if you enjoy them!
How to Store Leftover Corned Beef and Vegetables?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave or warm on the stovetop. You can also add a splash of beef broth or water to keep it moist.
Can I Make This Recipe in a Slow Cooker?
Yes! To adapt this recipe for a slow cooker, you can follow the same preparation steps and then cook on low for 8-10 hours or on high for 4-5 hours. Just ensure you add enough liquid to keep everything moist!
