Sheet Pan Corned Beef & Cabbage

Instructions

1. 1

   Preheat the oven to 325°F, with racks in the middle and bottom positions.

2. 2

   Rinse the corned beef under cold water. Place fat-side up in a large roasting pan and pour about 1/8 inch of water around it. Sprinkle the seasoning packet into the water. Cover tightly with foil and roast on the middle rack for 3 hours total.

3. 3

   Meanwhile, combine the melted butter, horseradish, salt, and pepper in a small bowl for the sauce.

4. 4

   Arrange the carrots, potatoes, and cabbage side by side (not overlapping) on an unlined rimmed baking sheet — the potatoes need direct contact with the pan to crisp. Drizzle with the horseradish-butter mixture and toss each vegetable separately to coat, turning the potatoes cut-side down for extra crispness.

5. 5

   After the corned beef has roasted for 1 hour 30 minutes, place the vegetables on the bottom rack and continue roasting both for another 1 hour 30 minutes, until the meat and vegetables are tender. Check occasionally — the cabbage will brown first and may need a toss.

6. 6

   Transfer the corned beef to a cutting board and let rest about 5 minutes. Trim off the top layer of fat, then slice against the grain into 1/4-inch slices.

7. 7

   Arrange the sliced meat and roasted vegetables on a platter, sprinkle with parsley if desired, and serve with the horseradish cream sauce.

8. 8

   [Horseradish Cream Sauce]

9. 9

   Combine all the sauce ingredients in a small bowl and stir well. Taste and add more horseradish if desired.