This Sheet Pan Corned Beef and Cabbage has that slow-cooked flavor in only 40 minutes, thanks to some time saving shortcuts.
If you don’t have all day to wait for your favorite Irish-American corned beef and cabbage dinner, or even my one-hour Instant Pot Corned Beef and Cabbage, this sheet pan version will deliver all of those same slow-cooked flavors in just 40 minutes.
Using a few shortcuts, like shredded/bagged cabbage, grainy mustard, and deli corned beef (yes, you heard that right), everything comes together quickly, with minimal prep, baked on one sheet pan.
Shortcut Your Corned Beef Dinner
You’ve most likely been ordering thinly-sliced deli meats for sandwiches, but did you know the slicing machine at the deli counter can slice almost any thickness you’d like? A “dinner slice,” which is about one quarter of an inch thick, is the most commonly asked for thick cut, but the machine can slice even thicker.
I frequently order one quarter inch thick slices of pancetta when I’m making Spaghetti Carbonara, but in this case, you’ll need a one-inch thick slice of corned beef. It’s not a typical ask, so the deli clerk might look at you a little funny or ask you to repeat the order to be sure they heard you correctly, but march yourself right up to the deli counter and ask for a one-inch thick slice of corned beef.
Because the deli corned beef is already perfectly cooked and seasoned, it cuts hours of cooking time off of the recipe.
Deli corned beef can sometimes be pricey depending on where you live, so check different brands to find the best option for your budget.
Which Vegetables Go With Corned Beef?
Just like the classic version, this recipe uses all of the same vegetables: onion, carrots, potatoes, and of course, cabbage. To help everything cook quickly, the root vegetables should be no larger than two-inches.
Find the smallest waxy potatoes you can, like a Red Bliss or Yukon Gold, and if they’re any larger than two-inches in diameter, cut them in half. The same holds true for the carrots; cut those into two-inch pieces, or use baby carrots.
How To Make Sheet Pan Corned Beef And Cabbage
There are two baking steps to this recipe. First the root vegetables are roasted, and then the corned beef and cabbage is added during the last 10 minutes of baking.
Preheat the oven, and then in a large bowl add the potatoes, onion, carrots, mustard, olive oil, salt, caraway seeds, onion powder, and allspice. Toss everything together until the vegetables are well coated in the mustard and spices, and transfer the vegetables to a sheet pan. Don’t scrape the bowl clean though—leave that little bit of mustard and spices on the sides and bottom of the bowl.
Place the sheet pan in the oven and set the timer for 30 minutes. While that’s in the oven, add the cubed corned beef and the bag of cabbage to the same bowl used for the vegetables. Mix the corned beef and cabbage around the bowl to pick up that residual mustard mixture, and set this aside.
After 30 minutes, remove the sheet pan from the oven and add the corned beef and cabbage on top of the vegetables. Place the pan back into the oven for 10 minutes, and dinner is ready. The root vegetables are sweet and caramelized, the mustard becomes toasty, and the corned beef and cabbage are tender.
I like to serve this in bowls with a little drizzle of olive oil and fresh parsley, along with a side salad and Irish soda bread.
With shortcuts like bagged, shredded cabbage, and deli corned beef, this classic Irish-American favorite has that slow-cooked flavor in only 40 minutes.
- 5 large carrots, cut into 2-inch pieces
- 1 large onion, peeled, cut into 2-inch pieces
- 24 oz. small (1 to 2-inch) waxy potatoes
- 1/3 cup grainy mustard
- 2 Tbsp. olive oil
- 1 tsp. salt
- 1 tsp. caraway seeds
- 1 tsp. onion powder
- 1 tsp. ground allspice
- 1 (1 lb.) piece deli corned beef, cut into 1-inch cubes
- 1 (10 oz.) bag shredded cabbage
- Preheat oven to 425°F.
- In a large bowl add carrots, onion, potatoes, mustard, olive oil, salt, caraway, onion powder, and allspice. Toss until vegetables are well coated in mustard and spices.
- Transfer vegetables to a sheet pan and spread into a single layer. Place pan in oven, bake 30 minutes.
- Meanwhile, add corned beef and shredded cabbage to same bowl. Toss to coat in any remaining mustard and spices and set aside.
- Remove pan from oven. Add corned beef and cabbage to pan. Return pan to oven, bake 10 minutes more.
- Remove pan from oven, serve immediately.
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