Corned Beef and Cabbage with Horseradish Cream Sauce

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Take your corned beef and cabbage to a whole new level by swapping the traditional boiling method for oven roasting—it’s a total game changer!

corned beef and cabbage in bowl with horseradish cream sauce on side

A beloved St. Patrick’s Day tradition, corned beef and cabbage is a cherished Irish-American dish, typically featuring corned beef—a brisket cured with salt and spices—and assorted vegetables like cabbage, potatoes, and carrots. While traditionally these components are boiled together in a big pot, I’ve found that slow-roasting the meat and vegetables separately yields a far more delicious outcome. My personal twist? Adding a horseradish-spiked butter sauce to the vegetables before roasting—it makes all the difference!

No corned beef and cabbage meal would be complete without a creamy horseradish cream sauce. Its cool, tangy, and slightly spicy flavor beautifully complements the rich, salty taste of the beef. To round off this traditional Irish-American meal, serve the corned beef and cabbage with my cheddar soda bread.

“My goodness this corned beef and cabbage with horseradish cream sauce is definitely taking it up a notch! I will never boil corned beef again!”

Bonnie

What You’ll Need To Make Corned Beef & Cabbage

For the Corned Beef and Vegetables

ingredients for corned beef and cabbage
  • Corned Beef with Seasoning Packet: Named for the large “corns” or grains of salt used for curing, corned beef has a distinctive salty and savory flavor. Opt for a flat-cut brisket for even cooking and slicing. To ensure juiciness, do not trim the fat before cooking; it’s best to remove it after. Most corned beef packages come with a seasoning packet—essential for adding flavor with spices like peppercorns, bay leaves, and mustard seeds. If missing, refer to FAQs for a homemade substitute.
  • Butter: The base of the roasting mixture, butter adds richness while assisting in the browning and caramelization of the vegetables in the oven.
  • Prepared Horseradish: Combined with butter, this condiment adds a sharp, tangy flavor to the roasted vegetables. This spicy condiment is made from grated horseradish root mixed with vinegar and salt, and can typically be found in the refrigerated section of the supermarket.
  • Carrots, Small Gold Potatoes, and Green Cabbage: Roasted together in the butter and horseradish mixture, these vegetables contribute variety of textures and flavors. The carrots introduce sweetness and color; the potatoes, a creamy texture; and the cabbage, a crunchy and slightly bitter balance.
  • Jump to the printable recipe for precise measurements

For the Horseradish Cream Sauce

ingredients for horseradish cream sauce.
  • Sour Cream: Forms the creamy base of the sauce, offering a rich texture and a slight tanginess.
  • Prepared Horseradish: Provides the sauce’s signature spicy, pungent flavor. Start with a recommended amount and adjust according to taste for more of a kick.
  • Dijon Mustard: Adds depth and a mild heat, enhancing the complexity of the sauce while meshing well with the horseradish.
  • White Wine Vinegar: Introduces a bright acidity, balancing the creaminess of the sour cream and the spiciness of the horseradish.
  • Jump to the printable recipe for precise measurements

Step-By-Step Instructions

Begin by rinsing the meat under cold running water. This will rid the meat of some of the saltiness. Place the corned beef fat side up in a large roasting pan.

making corned beef and cabbage - corn beef in roasting pan with a little water

Pour about 1/8 inch water around the corned beef. Sprinkle the contents of the seasoning packet into the water around the meat. Cover the pan tightly with heavy-duty aluminum foil and roast on the middle rack for 3 hours.

making corned beef and cabbage - roasting pan covered with foil

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

making corned beef and cabbage - combining butter, horseradish, salt and pepper in mixing bowl

Mix well.

making corned beef and cabbage - horseradish butter mixed in bowl

Place the carrots, potatoes and cabbage side by side on a rimmed baking sheet (do not line the pan with foil; the potatoes will stick). Drizzle the horseradish-butter mixture over the veggies.

making corned beef and cabbage - drizzling horseradish butter over the carrots, potatoes and cabbage

Toss with a spatula to coat all of the vegetables evenly, keeping the vegetables separate. Turn the potatoes so that they are cut side down (they’ll get much crispier that way).

making corned beef and cabbage - vegetables evenly tossed with the horseradish butter

After the corned beef has roasted for 1 hour and 30 minutes, place the pan of vegetables on the bottom rack of the oven. Roast the vegetables and continue cooking the corned beef for 1 hour and 30 minutes more, until both the meat and vegetables are tender. Check on the veggies occasionally to be sure they are browning evenly.

making corned beef and cabbage - bronzed vegetables fresh out of the oven

Remove the meat from the oven and transfer to a cutting board. Let cool slightly, until cool enough to handle.

making corned beef and cabbage - roasted corned beef fresh out of the oven

Cut off the layer of fat on top of the corned beef and discard. Slice the meat against, or perpendicular to, the grain into 1/4-inch slices.

making corned beef and cabbage - slicing corned beef on cutting board

Simply combine all of the ingredients in a small bowl, and season to taste.

horseradish sauce ingredients mixed together in mixing bowl

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

corned beef and cabbage on serving plate

Frequently Asked Questions

My corned beef did not come with a seasoning packet—can I make my own?

Yes, you can create your own seasoning mix for the corned beef. Combine equal parts of mustard seeds, coriander seeds, and allspice berries to make about one teaspoon in total. I would also include a bay leaf for added flavor. Feel free to adjust the mix based on the spices you have available.

Can I make corned beef and cabbage ahead of time?

The corned beef can be roasted up to 3 days ahead of time and reheated. However, for best results, roast the vegetables just before serving to maintain their crispiness. The horseradish cream sauce can be prepared up to two days in advance and stored in the fridge.

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Corned Beef and Cabbage with Horseradish Cream Sauce

Take your corned beef and cabbage to a whole new level by swapping the traditional boiling method for oven roasting—it’s a total game changer!

Servings: 6 - 8
Prep Time: 20 Minutes
Cook Time: 3 Hours
Total Time: 3 Hours 20 Minutes

Ingredients

For the Corned Beef and Vegetables

  • 1 (4-lb) flat-cut corned beef with seasoning packet (do not trim the fat)
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons prepared horseradish
  • 1½ teaspoons salt
  • ¼ teaspoon ground black pepper
  • 6 medium carrots, cut into 2-in chunks
  • 1¼ lb small gold potatoes (about 2.5" in diameter), halved
  • 1 very small green cabbage, cored and cut into ½-inch-thick slices (see note)
  • 2 tablespoons chopped Italian parsley, for garnish (optional)

For the Horseradish Cream Sauce

  • 1 cup sour cream
  • 2 tablespoons prepared horseradish, plus more to taste
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white wine vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon sugar

Instructions

  1. Preheat the oven the 325°F. Set one oven rack in the middle position and another in the bottom position.
  2. Rinse the corned beef several times under running cold water. (No need to dry it.)
  3. Place the corned beef fat side up in a large roasting pan (you'll trim the fat after the meat is cooked). Pour about ⅛ inch water around the meat. Sprinkle the contents of the seasoning packet into the water around the corned beef. Cover the pan tightly with heavy-duty aluminum foil and roast on the middle rack for 3 hours.
  4. Meanwhile, in a small bowl, mix together the melted butter, horseradish, salt and pepper.
  5. Place the carrots, potatoes and cabbage side by side on a rimmed baking sheet (do not line the pan with foil; the potatoes will stick). Drizzle the horseradish-butter mixture over the veggies and toss with a spatula to coat all of the vegetables evenly, keeping the vegetables separate. Turn the potatoes so that they are cut side down (they'll get crispier that way).
  6. After the corned beef has roasted for 1 hour and 30 minutes, place the pan of vegetables on the bottom rack of the oven. Roast the vegetables and continue cooking the corned beef for 1 hour and 30 minutes more, until both the meat and vegetables are tender. Check on the veggies occasionally to be sure they are browning evenly. (The cabbage will brown first, so give it a toss when the bottom pieces look golden. The potatoes and carrots may need to be turned, but only if they are nicely browned on the bottom before the cook time is up.)
  7. Transfer the corned beef to a cutting board and let sit until cool enough to handle, about 5 minutes. Cut off the layer of fat on top of the corned beef and discard. Slice the meat against (or perpendicular to) the grain into ¼-inch slices. Arrange the meat on a platter with the roasted vegetables and sprinkle with parsley, if desired. Serve with the horseradish cream sauce.

For the Horseradish Cream Sauce

  1. Combine all of the ingredients in a small bowl and stir to combine. Taste and adjust seasoning, adding more horseradish to taste, if desired.
  2. Note: You won't use the whole head of cabbage; just use enough to cover ⅓ of the sheet pan.
  3. Note: The nutritional information does not include the horseradish cream sauce.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Calories: 577
  • Fat: 40 g
  • Saturated fat: 14 g
  • Carbohydrates: 18 g
  • Sugar: 3 g
  • Fiber: 3 g
  • Protein: 35 g
  • Sodium: 2813 mg
  • Cholesterol: 138 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • We and our guests thoroughly enjoyed this recipe. We’ve traditionally cooked everything together in a covered roasting pan in the oven, but roasting the vegetables in a separate pan really improves their color and flavor.

    • — Audrey on April 9, 2023
    • Reply
  • This is an excellent recipe, very flavourful and easy to prepare. The horseradish sauce adds to the meat and the vegetables. Our guests loved it.

    • — Sharron on March 31, 2023
    • Reply
    • Can use Greek yogurt for sour cream?

      • — JSWM on March 16, 2024
      • Reply
      • Yep!

        • — Jenn on March 18, 2024
        • Reply
  • This was a surprise! For St. Paddy’s day this year, I tried this roasted recipe next to my grandmother’s traditional boiled version. Seriously amazing! I won’t boil it again. Ever. The braising sauce for the veggies is also a keeper. Slather that on everything! Also the leftovers were fantastic in grilled sandwiches.

    • — Tara on March 31, 2023
    • Reply
  • I made this after St. Patty’s day and it was just fabulous! I will make this every year, or whenever I can find the corned beef in the store. I will also use the horseradish butter for roasting veggies going forward. The horseradish cream was just delightful and we all agreed it added to the specialness of the meal. Thank you Jenn for your detailed recipes. The first recipe I tried on your website was the beef stew and that started my sincere trust in your recipes and website.

    • — Linda L. on March 27, 2023
    • Reply
    • 💕

      • — Jenn on March 27, 2023
      • Reply
  • This is the way

    • — Shifty Lefkowitz on March 26, 2023
    • Reply
  • My goodness this corned beef and cabbage with horseradish cream sauce is definitely taking it up a notch! I will never boil corned beef again! We had this for St. Patrick’s day dinner, leftovers the next day, and Reubens the third day. Soooo good!

    • — Bonnie Arriaga on March 26, 2023
    • Reply
  • This was the best corned beef recipe I’ve ever made. The sauce is so good, I’m going to use on everything I can think of.

    • — Mindy on March 23, 2023
    • Reply
  • Hello-
    Quick question, If you have a corned beef that weighs more, should you add time on to the three hours and in what increments?
    Thanks

    • — Linda on March 23, 2023
    • Reply
    • It depends on how large your corned beef is. How much does it weigh?

      • — Jenn on March 23, 2023
      • Reply
      • I have one that weighs 5.25 lbs. How long should it cook? Thanks!

        • — KATHY on March 24, 2024
        • Reply
        • Hi Kathy, I’d guesstimate that it will need 4 hours (or a touch more) in the oven.

          • — Jenn on March 25, 2024
          • Reply
          • Thank you for your very quick response Jenn! My 5.25 lb. roast was perfectly fork tender at a touch less than 4 hours. I removed it from the oven when guests arrived; and left it loosely tented in the pan for about 40 minutes before removing the fat and slicing. Guests who had not had corned beef before or “didn’t like” corned beef went back for seconds! 5.25 lbs served 10 people.

            • — KATHY on March 27, 2024
  • You had a recipe many years 7+ that one baked the cabbage in round slices and spread a horseradish sauce over. Is this sauce the same? If not can you print the recipe again. Thanks

    • — Vicki on March 22, 2023
    • Reply
    • Hi Vicki, That’s not one of mine – sorry!

      • — Jenn on March 22, 2023
      • Reply
  • Can I store the corn beef in the frig to finish cooking the next day? I started it tonight to have for dinner tomorrow. It has another 30 minutes or so. Im worried it will be too spicy if I soak it in the corn beef seasoning in the frig.

    • — Amy on March 20, 2023
    • Reply
    • Hi Amy, that should be fine.

      • — Jenn on March 21, 2023
      • Reply

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