This Sheet Pan Corned Beef is a feast that cooks all in one place! With tender beef and colorful veggies, it’s as easy to make as it is tasty.
Who doesn’t love a dish that cleans up so easily? I toss everything on the pan, and let the oven do its magic while I relax. It’s a win-win! 😄
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star of the dish. Look for a brisket with a spice packet for added flavor. If you can’t find it, substitute with a plain beef brisket and use your own mix of spices, like bay leaves and peppercorns.
Baby Potatoes: I love using a mix of yellow and red potatoes for color and taste. If you prefer, you can swap these for regular potatoes, sweet potatoes, or even other root vegetables like turnips or parsnips.
Carrots: Fresh carrots add sweetness. If you want a different flavor, consider substituting with parsnips or even bell peppers for a twist.
Garlic: Fresh garlic brings great aroma and taste. If you’re in a pinch, garlic powder can work, but fresh is always better in my opinion!
Broth or Water: Beef broth enhances flavor, but if you’re out, use chicken broth or even vegetable broth. Water works too, but it won’t pack as much punch.
How Do I Ensure the Brisket is Tender and Full of Flavor?
To get perfectly tender brisket, pre-rinsing is crucial. This helps remove excess salt from brining. After rinsing, drying it with paper towels helps the seasonings stick better. Covering the pan tightly with foil retains moisture during cooking, which is key to tenderness.
- Roast for about 2 to 2.5 hours, checking for tenderness.
- To finish, remove the foil for the last 10-15 minutes; this gives a lovely brown crust.
- Letting the brisket rest after cooking allows juices to redistribute.
How to Make Sheet Pan Corned Beef
Ingredients You’ll Need:
For the Main Dish:
- 3-4 lb corned beef brisket, with spice packet
- 1 lb baby potatoes (yellow and red), halved
- 1 large red onion, peeled and quartered
- 2-3 large carrots, peeled and chopped into chunks
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried parsley or fresh parsley, chopped (for garnish)
- 1 tsp crushed red pepper flakes (optional for heat)
- 1/2 cup beef broth or water
How Much Time Will You Need?
This delicious Sheet Pan Corned Beef takes about 15 minutes to prepare and around 2 to 2.5 hours to cook. Plus, don’t forget 10 minutes for the brisket to rest before slicing. So, all in all, you’ll be enjoying this meal in about 2.5 to 3 hours!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will ensure it’s hot enough to roast everything evenly.
2. Prepare the Corned Beef:
Next, rinse the corned beef brisket under cold water to wash away any excess brine. After rinsing, pat it dry with paper towels to remove moisture.
3. Arrange the Brisket:
Now, place the brisket right in the center of a large sheet pan. It will be the star of the show!
4. Toss the Vegetables:
In a big bowl, toss together the halved baby potatoes, quartered red onion, chopped carrots, and minced garlic. Drizzle in the olive oil, then sprinkle in the black pepper, thyme, and half of the parsley. Mix it well to coat all the veggies.
5. Surround the Brisket:
Spread the tossed vegetables evenly around the corned beef on the sheet pan. This will help everything cook together nicely!
6. Add the Spices:
Open the spice packet that came with the corned beef. Sprinkle the seasoning evenly over both the brisket and the vegetables. This will infuse all the flavors!
7. Add Moisture:
Pour the beef broth or water into the sheet pan. This helps keep the brisket juicy as it cooks.
8. Cover and Roast:
Cover the sheet pan tightly with aluminum foil. This traps the steam inside and keeps everything moist. Place it in the preheated oven.
9. Cook Until Tender:
Roast for about 2 to 2.5 hours. You want the brisket to be fork-tender, and the potatoes should be fully cooked through.
10. Crisp it Up:
After the initial cooking time, carefully remove the foil. Roast for an additional 10-15 minutes. This will help brown and crisp up the delicious edges of the meat and veggies!
11. Let it Rest:
Once done, take the corned beef out of the oven and let it rest for about 10 minutes. This is important for juicy slices, so don’t skip this step!
12. Garnish:
Sprinkle the remaining parsley on top, and if you like a bit of heat, add some crushed red pepper flakes.
13. Serve and Enjoy!
Slice the corned beef against the grain and serve it alongside the roasted potatoes, onions, and carrots. Enjoy every bite of this comforting dish!
Can I Use Different Vegetables in This Recipe?
Absolutely! While the recipe calls for baby potatoes, red onions, and carrots, you can substitute with other root vegetables like parsnips, sweet potatoes, or even bell peppers for a twist. Just adjust the cooking times as needed, since different veggies may roast at different rates.
What Should I Do If My Brisket Is Tough After Cooking?
If your brisket isn’t tender after the recommended cooking time, you can cover it again with foil and pop it back in the oven for another 30 minutes. The low and slow method helps break down the connective tissue, making it more tender.
How Can I Store Leftovers?
Store any leftover corned beef and vegetables in an airtight container in the fridge for up to 3-4 days. For best results, reheat gently on the stove to keep the beef moist, adding a splash of broth if necessary.
Can I Make This Recipe in a Slow Cooker?
Yes, you can! Just place the rinsed corned beef in the slow cooker and add the vegetables and broth. Cook on low for 8-10 hours or on high for 4-5 hours until the brisket is tender. This method infuses great flavors as everything cooks together!
