This one-pan meal brings together tender corned beef, vibrant cabbage, and hearty potatoes. It’s all cooked together for a tasty feast that’s super easy to clean up!
Honestly, I love how the flavors blend and each bite is delicious. Plus, there’s nothing better than a meal made on just one pan—less fuss, more fun!
I often serve this with a little mustard on the side for dipping. It adds a nice kick, and who doesn’t love a hearty comfort meal? Enjoy the simplicity!
Ingredients & Substitutions
Corned Beef Brisket: This is the star of the dish! If you’re looking for alternatives, you can try a brisket that isn’t pre-brined, but keep in mind you’ll need to season it well. Moreover, for a simpler option, try using sliced deli corned beef, but it obviously won’t have the same roasting flavor.
Cabbage: I love using green cabbage for its natural sweetness when cooked. If you prefer something milder, Savoy cabbage or even bok choy works well. Remember, skip the cabbage if you’re not a fan—no rules against that!
Potatoes: Baby red and yellow potatoes are great for roasting because they hold their shape well. If you only have one type of potato, that’s perfectly fine. Sweet potatoes can also add a tasty twist. Just adjust cooking times as they might roast faster.
Brussels Sprouts: These add a nice crunch! If you can’t find them, use green beans or asparagus instead. You can also skip them, but they really enhance the meal!
Garlic: Fresh garlic is my go-to, but if you’re out, just sprinkle in some garlic powder for flavor. About ½ teaspoon per clove is a good ratio.
How Do You Ensure the Brisket is Tender and Juicy?
The key to a tender and juicy brisket lies in the cooking process. The long roast time at a lower temperature allows the tough meat fibers to break down. Here’s how to achieve the best results:
- Rinse the corned beef brisket well to remove excess brine that could make the dish too salty.
- Cover the pan tightly with foil to trap steam, which helps tenderize the meat. Don’t skip this step!
- After roasting, broiling for a few minutes gives the brisket and veggies a nice caramelization. Watch it closely so it doesn’t burn.
- Let the brisket rest for 10 minutes before slicing. This allows the juices to redistribute, keeping it moist.
How to Make Sheet Pan Corned Beef and Cabbage
Ingredients You’ll Need:
For the Main Dish:
- 3 to 4 pounds corned beef brisket (with spice packet)
- 1 small head of cabbage, cut into wedges
- 1 pound baby red potatoes
- 1 pound baby yellow potatoes
- 1/2 pound Brussels sprouts, halved
- 4-5 large carrots, peeled and trimmed
- 1 large onion, quartered
- 4 cloves garlic, peeled and smashed
- 2 tbsp olive oil
- Salt and black pepper to taste
For Serving:
- 1 tbsp Dijon mustard (optional for serving)
- 1/4 cup fresh chives, chopped (for garnish)
- Optional: red pepper flakes for garnish
- Optional: horseradish sauce or creamy mustard sauce for serving
How Much Time Will You Need?
This delicious Sheet Pan Corned Beef and Cabbage takes about 20 minutes for preparation and approximately 2 to 2.5 hours for roasting. In total, you’re looking at about 2 hours and 45 minutes from start to finish, including the resting time for the beef.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures it’s nice and hot when your meal goes in!
2. Prepare the Corned Beef:
Rinse the corned beef brisket under cold water to remove any excess brine. This helps prevent the dish from becoming too salty. After rinsing, pat it dry with paper towels and place it right in the center of a large sheet pan.
3. Toss the Vegetables:
In a big bowl, combine the baby red and yellow potatoes, Brussels sprouts, carrots, onion, and garlic. Drizzle with olive oil and season with salt and black pepper. Toss everything together until the veggies are nicely coated with oil and seasoning.
4. Arrange in the Pan:
Now, arrange the seasoned vegetables evenly around the corned beef on the sheet pan, making sure they get the flavorful juices from the beef.
5. Add the Cabbage:
Next, tuck the cabbage wedges around the potatoes and carrots. Place them snugly between the other veggies for a lovely mix of flavors!
6. Season and Cover:
Sprinkle the spice packet that came with the corned beef evenly over the brisket and the vegetables. This spice blend is key to the dish! Then, cover the entire sheet pan tightly with aluminum foil to keep everything moist while it cooks.
7. Roast to Perfection:
Pop your sheet pan into the hot oven and let it roast for about 2 to 2.5 hours. You know it’s done when the beef is tender when pierced with a fork, and all the veggies are cooked through.
8. Broil for Color:
Once roasted, carefully remove the foil and switch your oven to broil. Broil the meat and vegetables for about 3-5 minutes to add a beautiful color and finish. Keep a close eye on them to ensure nothing burns!
9. Slice the Beef:
Take the sheet pan out of the oven and let the beef rest for 10 minutes. This step is important as it allows the juices to redistribute. After resting, slice the brisket thinly against the grain. This helps it remain tender!
10. Garnish and Serve:
Garnish your sliced corned beef with fresh chopped chives and, if you like, a sprinkle of red pepper flakes for some heat. Serve the corned beef alongside the roasted vegetables and cabbage, and don’t forget the Dijon mustard or your favorite dipping sauce, like horseradish!
Enjoy your hearty and flavorful sheet pan meal!
Can I Use Different Vegetables?
Absolutely! If you prefer, you can substitute or add other vegetables such as green beans, parsnips, or sweet potatoes. Just keep in mind that cooking times may vary, so adjust accordingly to ensure everything cooks evenly.
What Should I Do If I Can’t Find Corned Beef Brisket?
If corned beef brisket isn’t available, you could use a regular beef brisket, but be sure to season it well with your own mixture of spices to mimic the flavors of corned beef. Another option is to use deli corned beef, but that won’t provide the same roasting effect.
How Can I Store Leftovers?
Store any leftover corned beef and vegetables in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm in the microwave or in a skillet on the stovetop, adding a splash of broth to keep things moist.
Can I Make This Dish in Advance?
You can certainly prep the vegetables and season the brisket a day in advance. Just cover everything tightly and keep it in the refrigerator. When you’re ready to cook, let it sit at room temperature for about 30 minutes before placing it in the oven for even cooking.
