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Irresistible Corned Beef and Cabbage Sheet Pan Dinner Easy One-Pan Recipe

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A comforting and easy one-pan meal featuring savory corned beef roasted alongside tender cabbage and crispy potatoes, perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 3–4 pounds corned beef brisket (1.4–1.8 kg), with seasoning packet or your own spice rub
  • 1 medium head green cabbage, cut into wedges
  • 1.5 pounds Yukon Gold or red potatoes (700 g), halved or quartered
  • 3 large carrots, peeled and sliced into thick chunks
  • 1 large yellow onion, cut into wedges
  • 4–5 garlic cloves, minced or whole
  • 2–3 tablespoons olive oil
  • Freshly ground black pepper, to taste
  • 1 teaspoon mustard seeds (optional)
  • 1 teaspoon coriander seeds (optional)
  • 2–3 bay leaves
  • Fresh thyme sprigs (optional)
  • 1 cup water or beef broth (240 ml)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Remove corned beef brisket from packaging and rinse under cold water to wash off excess brine. Pat dry with paper towels. Set aside seasoning packet or mix 1 teaspoon black pepper, 1 teaspoon mustard seeds, and 1 teaspoon coriander seeds if no packet.
  3. Rub the brisket all over with 1 tablespoon olive oil and then the spice mix or seasoning packet.
  4. Cut cabbage into 6-8 wedges, halve or quarter potatoes, slice carrots into thick chunks, cut onion into wedges, and mince or leave garlic cloves whole.
  5. In a large bowl, toss potatoes, carrots, onion, and garlic with 2 tablespoons olive oil and a generous pinch of black pepper until evenly coated.
  6. Arrange seasoned vegetables evenly on the sheet pan. Distribute bay leaves and thyme sprigs among them.
  7. Place corned beef brisket fat side up in the center of the pan, nestled among the vegetables. Pour 1 cup water or beef broth around the edges.
  8. Cover the sheet pan tightly with aluminum foil.
  9. Roast in the preheated oven for 1 hour. Remove foil and continue roasting for another 20-30 minutes to caramelize the beef crust and crisp vegetables. The internal temperature should reach 145°F (63°C) for medium doneness.
  10. Let the meat rest for 10-15 minutes before slicing.
  11. Serve the corned beef with roasted cabbage, potatoes, and carrots. Spoon pan juices over the top for extra flavor.

Notes

Rinse corned beef to reduce saltiness. Let meat rest after roasting for juiciness. Remove foil for last 20-30 minutes to caramelize and crisp vegetables. Use a meat thermometer to ensure perfect doneness. Parboiling potatoes is optional but not necessary. Leftovers taste great and can be reheated covered in oven or skillet.

Nutrition

Keywords: corned beef, cabbage, sheet pan dinner, one-pan recipe, easy dinner, comfort food, roasted vegetables, Irish recipe

Find it online: https://realityeats.com/irresistible-corned-beef-and-cabbage-sheet-pan-dinner-easy-one-pan-recipe/