This sheet pan corned beef and cabbage is a fun one-pan meal that’s super easy to make! Just toss in the tasty corned beef, potatoes, and fresh cabbage, and let the oven do the work.
Trust me, the flavor is fantastic! The beef gets all melty and delicious, while the veggies become sweet and tender. It’s like a cozy dinner hug on a plate! 😊
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star of the show! Look for a brisket with a spice packet for added flavor. If corned beef isn’t available, you could use a different cut of beef, like chuck roast, but the taste will differ significantly.
Potatoes: Baby yellow and red potatoes provide sweetness and texture. However, if you can’t find baby potatoes, feel free to use regular potatoes cut into chunks. Yukon Gold or fingerling potatoes also work great!
Cabbage: The combination of green and red cabbage adds color and crunch. If you’re not a fan, you could substitute with other greens like kale or bok choy, but keep in mind the texture will change.
Whole Grain Mustard: I love using whole grain mustard for its texture and flavor. If you prefer a smoother sauce, Dijon or yellow mustard is fine too! You can mix that with a little honey for sweetness if desired.
How Do I Make Sure My Corned Beef Is Tender and Flavorful?
The key to a delicious corned beef is careful preparation and cooking. Here’s how to get it just right:
- First, rinse the brine off the meat thoroughly to reduce saltiness.
- Pat it dry before rubbing the spice packet on to boost flavor.
- Roasting at a high temperature helps create a nice crust while keeping it tender inside. Always use a meat thermometer to check the internal temperature.
- Brushing on the mustard glaze in the last 10 minutes gives it a great flavor boost.
Remember, slicing against the grain is crucial for tenderness. Let it rest before slicing for even juicier meat.
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 pound baby yellow potatoes, whole
- 1 pound baby red potatoes, whole
- 4 to 5 carrots, peeled and trimmed
- 1 small green cabbage, cut into wedges or large chunks
- 1 small red cabbage, cut into wedges or large chunks
For the Dressing:
- 3 tablespoons whole grain mustard
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme or fresh thyme sprigs
- Salt, to taste (if needed)
For Garnish:
- 2 tablespoons chopped fresh chives or parsley
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. Once everything is in the oven, it will roast for approximately 45 minutes to 1 hour. So, you should plan for about 1 hour to 1 hour and 15 minutes in total. Just enough time to kick back while it cooks!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
First, preheat your oven to 425°F (220°C). This high temperature will help roast everything perfectly. Line a large sheet pan with foil or parchment paper to make cleanup super easy.
2. Prepare the Corned Beef:
Take the corned beef brisket and rinse it under cold water. This removes any excess brine, making it less salty. Pat it dry with some paper towels. Next, rub the spice packet that came with the brisket all over the meat for that delicious flavor.
3. Arrange the Brisket:
Put the seasoned corned beef right in the center of the lined sheet pan, making sure the fat side is facing up. This will keep the meat juicy as it cooks!
4. Mix the Vegetables:
In a big mixing bowl, toss together the baby yellow and red potatoes, carrots, green cabbage, and red cabbage. Drizzle everything with olive oil and sprinkle on the black pepper, garlic powder, and thyme. Give it a good mix so all the veggies are coated.
5. Position the Veggies:
Spread the prepared vegetables evenly around the corned beef on the sheet pan. This way, they’ll roast nicely alongside the meat!
6. Roast in the Oven:
Now it’s time to roast! Place the sheet pan in the oven and let it cook for about 45 minutes to an hour. The goal is for the corned beef to reach an internal temperature of 145-160°F (63-71°C) and for the veggies to be tender and slightly caramelized.
7. Glaze the Corned Beef:
During the last 10 minutes of cooking, mix the whole grain mustard with apple cider vinegar or lemon juice. Brush this mixture onto the corned beef for an extra flavorful glaze.
8. Let It Rest:
Once it’s done cooking, take the sheet pan out of the oven. Let the corned beef rest for about 10 minutes before you start slicing it. This helps keep the juices in!
9. Add Final Touches:
Before serving, sprinkle some chopped fresh chives or parsley over the dish. It adds a fresh pop of color and flavor!
10. Serve and Enjoy:
Slice the corned beef against the grain and serve it up with the roasted potatoes, carrots, and cabbage. Enjoy your hearty sheet pan corned beef and cabbage. It’s a meal that’s sure to satisfy!
Can I Use A Different Cut of Meat?
Yes, if you can’t find corned beef brisket, a chuck roast will work, but the flavor and texture will differ. Just remember that cooking times may vary based on the cut you choose.
What If I Don’t Have Baby Potatoes?
No problem! You can cut regular potatoes into quarters or large chunks. Just make sure they’re similar in size to the other vegetables so they cook evenly.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare all the ingredients and arrange them on the sheet pan a day ahead. Just cover the pan with plastic wrap and store it in the fridge. When you’re ready to cook, take it out and let it sit at room temperature for about 30 minutes before roasting.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently in the microwave or in the oven at a low temperature until warmed through.