This dish brings together tender corned beef and crisp cabbage all cooked on one big sheet pan. It’s easy to make and perfect for busy nights!
You won’t believe how tasty this meal is with everyone getting their own piece of juicy beef and soft cabbage. I love that there’s only one pan to clean afterward—winner!
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star of the show! Look for a brisket that comes with a spice packet for added flavor. If you can’t find corned beef, you can use brisket with spices or even a different cut of beef, but cooking times may vary.
Potatoes: I used both baby red and yellow potatoes for different flavors and textures. You could substitute with regular potatoes, or use sweet potatoes for a twist.
Cabbage: Green cabbage is traditional, but I love adding purple cabbage for color. If you’re not a cabbage fan, try using green beans or brussels sprouts instead.
Mustard: Whole grain mustard adds a lovely kick. If you don’t have it, Dijon mustard works well too. If you want a milder flavor, skip it altogether!
How Do I Get Tender and Flavorful Corned Beef?
Cooking corned beef to perfection is all about time and moisture. Here’s how to achieve that tenderness: Start by rinsing the corned beef to remove excess salt and then pat it dry. Trim any extra fat if desired. Place the brisket in the center of your sheet pan to allow even cooking.
- Cover the pan tightly with foil to keep steam in. This is crucial for tender meat.
- After the initial 2-2.5 hours of cooking, take off the foil for a bit. This allows the surface to crisp up and adds extra flavor.
- Let it rest for 10 minutes before slicing. This helps the juices redistribute, keeping your slices moist!
How to Make Sheet Pan Corned Beef and Cabbage
Ingredients You’ll Need:
For the Main Dish:
- 3-4 pounds corned beef brisket (with spice packet)
- 1 lb baby red potatoes
- 1 lb baby yellow potatoes
- 4 large carrots, peeled and cut into sticks
- 1 small head of green cabbage, cut into wedges
- 1 small head of purple cabbage, cut into wedges (optional)
- 1 medium red onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
For Serving:
- 1 tablespoon whole grain mustard or Dijon mustard (optional)
- Fresh chives or parsley, chopped (for garnish)
- Salt and pepper, to taste
- 1 teaspoon dried oregano or mixed herbs
- 1 cup beef broth or water
How Much Time Will You Need?
You’ll need about 15 minutes to prepare this dish and roughly 2 to 2½ hours for baking. This gives you tender corned beef and deliciously roasted vegetables. An easy meal to make on a busy day!
Step-by-Step Instructions:
1. Prepping the Oven and Sheet Pan:
Start by preheating your oven to 375°F (190°C). To make cleanup easier, line a large sheet pan with aluminum foil or parchment paper.
2. Prepare the Corned Beef:
Rinse the corned beef brisket under cold water to remove excess salt and pat it dry with paper towels. You can choose to discard the spice packet or set it aside for later use.
3. Set Up the Corned Beef:
If you like, trim any excess fat from the brisket, then place it right in the center of the prepared sheet pan. This will be the focal point of your dish!
4. Prepare the Vegetables:
In a large bowl, mix together the baby red and yellow potatoes, carrot sticks, sliced onions, minced garlic, and cabbage wedges. Drizzle with olive oil and sprinkle with oregano, salt, and pepper. Toss everything well, ensuring the vegetables are evenly coated with the oil and seasonings.
5. Arrange on the Sheet Pan:
Spread the seasoned vegetable mixture around the corned beef on the sheet pan, creating a colorful and hearty layout.
6. Add Moisture:
Pour the beef broth or water around the edges of the pan—this helps keep the pan moist while cooking. Avoid pouring directly over the vegetables!
7. Spice It Up:
If you have it, sprinkle any reserved spice packet on top of the corned beef and the vegetables for extra flavor.
8. Cover and Bake:
Cover the entire sheet pan tightly with aluminum foil. This is crucial for keeping the steam in and making sure the meat stays tender.
9. Cooking Time:
Place the covered pan in your preheated oven and bake for around 2 to 2½ hours. The goal here is tender corned beef and perfectly cooked vegetables.
10. Browning and Crisping:
Once the cooking time is up, carefully remove the foil and return the pan to the oven for an additional 10-15 minutes. This helps the vegetables get a nice brown color and gives the corned beef a crispy top.
11. Rest and Slice:
After taking the pan out of the oven, let the corned beef rest for about 10 minutes. This helps it stay juicy. When you’re ready, slice the corned beef thinly against the grain.
12. Serve It Up:
On each plate, serve slices of corned beef alongside the roasted potatoes, cabbage, carrots, and onions. Don’t forget to sprinkle some fresh chopped chives or parsley for that extra pop of flavor and color!
13. Optional Mustard:
For an added kick, offer whole grain or Dijon mustard on the side. It pairs deliciously with the corned beef!
Enjoy this easy and hearty Sheet Pan Corned Beef and Cabbage meal that brings amazing flavors to your dinner table!
Can I Use Different Cuts of Beef for This Recipe?
Yes, you can use other cuts like brisket or round. Just be aware that cooking times may vary depending on the cut’s thickness and fat content. Always cook until the meat is tender.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To keep the corned beef moist, slice it only before reheating. You can reheat in the oven covered with foil or in the microwave.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prep everything the night before, cover it tightly, and store it in the fridge. Just pop it in the oven when you’re ready to cook the next day. You may need to add a few extra minutes to the cooking time if it’s cold from the fridge.
What Should I Serve with Sheet Pan Corned Beef and Cabbage?
This dish is quite hearty on its own, but you can also serve it with a side of crusty bread or a light salad for a refreshing contrast. Some people enjoy adding horseradish or pickles as accompaniments too!