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Corned Beef and Cabbage Sheet Pan

A hearty and flavorful dish combining corned beef, crunchy cabbage, sweet carrots, and fluffy potatoes, all cooked together for a comforting family meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Irish
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 piece corned beef brisket (about 3-4 pounds)
  • 1 small head cabbage, chopped
  • 4 large carrots, cut into chunks
  • 4 medium potatoes, cut into cubes
Seasoning and Oil
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large mixing bowl, combine the chopped cabbage, carrots, and potatoes. Drizzle with olive oil, then sprinkle with salt, pepper, garlic powder, and onion powder. Toss everything until well coated.
  3. Spread the seasoned vegetable mixture evenly on a large sheet pan, creating a nest in the center for the corned beef.
  4. Place the corned beef brisket on top of the vegetable bed, fat side up for extra flavor as it cooks.
Cooking
  1. Put the sheet pan in the preheated oven and roast for about 45 minutes, or until the beef is tender and the vegetables are cooked through.
Serving
  1. Remove the pan from the oven, let it rest for a few minutes, and then slice the corned beef against the grain for maximum tenderness. Serve it up with plenty of veggies on the side.

Notes

Leftovers can be stored in the refrigerator for up to 3-4 days in an airtight container. For longer storage, freeze the corned beef for up to 2-3 months. Reheat in the oven at 350°F (175°C) covered with foil to maintain moisture.