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Sheet Pan Corned Beef and Cabbage

A cozy meal featuring tender corned beef brisket baked with crispy vegetables and vibrant cabbage, perfect for family gatherings on a winter evening.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Irish
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lbs Corned beef brisket
  • 1 medium head of cabbage, cut into wedges
  • 4 medium carrots, cut into chunks
  • 5 medium potatoes, quartered
  • 3 tbsp olive oil
  • 2 tsp salt
  • 1 tsp pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Chop the cabbage, carrots, and potatoes into uniform sizes.
  3. Place the corned beef brisket on a large sheet pan and surround it with the vegetables.
  4. Drizzle the olive oil over the vegetables and season everything with salt, pepper, garlic powder, and onion powder.
  5. Spread the vegetables evenly and lay the corned beef on top.
Cooking
  1. Cover the pan with aluminum foil and bake for about 2.5 to 3 hours.
  2. Remove the foil for the last 30 minutes to allow the beef to brown.
  3. Check for tenderness using a fork; if the beef breaks apart easily, it's done!
Serving
  1. Once done, let the beef rest for a few minutes before slicing.
  2. Serve alongside the flavorful veggies.

Notes

If corned beef isn’t available, you can replace it with halal brisket or a marinated roast. Avoid overcrowding the pan for even cooking. Leftovers can be stored in an airtight container for up to 4 days or frozen for 3 months.