Description
A simple and delicious recipe for corned beef and cabbage cooked on a sheet pan, perfect for a hearty meal.
Ingredients
Scale
- 2 pounds corned beef brisket
- 1 small head of cabbage, cut into wedges
- 4 large carrots, peeled and cut into chunks
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place the corned beef brisket in the center of a large sheet pan.
- Arrange the cabbage wedges, carrots, and baby potatoes around the brisket.
- Drizzle olive oil and Dijon mustard over the vegetables and brisket.
- Season with salt and pepper.
- Cover the sheet pan with aluminum foil and bake for 2 hours.
- Remove the foil and bake for an additional 30 minutes, or until the brisket is tender and the vegetables are cooked through.
- Let rest for 10 minutes before slicing the brisket and serving with the vegetables.
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Notes
- For extra flavor, add garlic cloves or onion wedges to the pan.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg