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!
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.
Table of Contents
“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!”
What You’ll Need To Make Corned Beef & Cabbage
For the Corned Beef and Vegetables
- 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
- 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.
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.
Meanwhile, in a small bowl, combine the melted butter, horseradish, salt, and pepper.
Mix well.
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.
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).
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.
Remove the meat from the oven and transfer to a cutting board. Let cool slightly, until cool enough to handle.
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.
Simply combine all of the ingredients in a small bowl, and season to taste.
Arrange the meat and roasted vegetables on a platter and sprinkle with parsley, if desired. Serve with the horseradish cream sauce on the side.
Frequently Asked Questions
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.
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!
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
- Preheat the oven the 325°F. Set one oven rack in the middle position and another in the bottom position.
- Rinse the corned beef several times under running cold water. (No need to dry it.)
- 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.
- Meanwhile, in a small bowl, mix together the melted butter, horseradish, salt and pepper.
- 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).
- 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.)
- 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
- Combine all of the ingredients in a small bowl and stir to combine. Taste and adjust seasoning, adding more horseradish to taste, if desired.
- Note: You won't use the whole head of cabbage; just use enough to cover ⅓ of the sheet pan.
- Note: The nutritional information does not include the horseradish cream sauce.
Pair with
Nutrition Information
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- 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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I know this is probably a real dumb question, but if feeding a large crew, could you do a cookie tray of each of each vegetable and cook the sheets side by side at same temp and time?
Not a dumb question at all – yes that would be fine. Keep in mind that cooking time may be a touch longer because the oven will be more crowded. Enjoy!
I love your recipes! But, I want to share that I think this one is written in a confusing way. I was thinking I needed to roast the meat for 3 hours, then add the veggies and keep it all in there for another 1.5 hours. I did read the recipe several times before starting. Somehow I missed the second mention on timing for everything. I had to take the meat out because I realized, as I read further, that I should have only roasted for 1.5 hours, then add the veggies to the oven. At this point, the meat has been roasting for 3 hours and I still need to roast the veggies for 1.5 hours. I know it will all be delicious – everything I have made from your page has been. This is in no way a criticism.
I’m sorry you found the recipe confusing! I will relook at it and see if there’s any way to change the language to clarify it. I hope it came out nicely nevertheless. 😊
Best I’ve ever had !!! Roasting the vegetables is a game changer.
Looking forward to trying this recipe! Can I put 2 corned beef in one roasting pan, I’ll be serving 10 people and I don’t think 1 will be enough. Also, If I make the corned beef ahead of time and reheat, will it dry out? How would you suggest reheating (temperature/time).
Thanks!!
Hi Valerie, Yes, you can put two corned beef in one roasting pan. And for reheating, after cooking it, I’d remove the fat and slice it cold, then reheat it in the roasting liquid, covered, in a 325°F oven until hot all the way though. (It won’t dry out if you reheat it covered.)
Haven’t made this yet, but I’m planning ahead for this year’s St. Passy’s day. Can I make it a day or two in advance and refrigerate? If, so… what’s the best way to reheat this great dish?
Hi Terry, Sure – after cooking it, I’d remove the fat and slice it cold, then reheat it in the roasting liquid, covered, in a 325°F oven. Hope you enjoy it!
What do you mean by “seasoning packet”??
Hi Paula, many corned beefs come with a seasoning packet. If yours doesn’t contain that, you can make your own by combining mustard seeds, coriander seeds, and allspice berries – you’ll need about a teaspoon total. I’d also add a bay leaf. Use any combination depending on what you have in your spice cabinet. Hope that helps!
Hello Jenn, once I found this recipe for corned beef I never went back to the boiled version. This is absolutely fabulous!
But now I have a piece of corned beef purchased from a butcher shop rather than the grocery store and its shape is quite different. It weighs 3 lbs and is shaped like a 3 dimensional right triangle. The thickest side is about 4.5”. The opposite corner is quite slim. My question is can I use this same method of cooking it. Probably in a Dutch oven? Cooking time 1 hr per pound?
Thank you so much for your help and even more for all of your fabulous recipes.
Yes, So glad you like it! You can use the same cooking method. It may take a bit longer because of the very thick portion. You’ll know it’s done when the meat is fork tender.
Hi MP – It sounds like you have a “deckle” or “point cut” corned beef. Personally, that’s my favorite cut; IMO it’s more flavorful and more tender than the flat cut. I could go into the science, but look it up. In any case, corned beef is the bomb, whichever cut you use!
I had this same question! I have a 2.8lb point cut and not a flat. Thanks for the fork-tender tip, Jenn!
This Corned Beef and Cabbage with Horseradish Cream Sauce is the Bomb !!!!!
We loved how everything tasted. I did add Guennis Beer in place of the water.
I will be using and passing this recipe down for ages.
I’m about to make my roast now. And I want to put beer in like you did. How did it come out?
I searched these pages again and again, now I know age effects things, but I cannot find the measurements for the sauce recipe. I can guess, but you do it so well, I’l love it all together, please. I am doing this soon and will advise.
Hi Suzanne, the ingredients/measurements for the sauce are right under the ingredients for the corned beef. Please LMK if I can help in any other way. 🙂
I echo everyone’s sentiment on how fabulous this recipe is! I wanted to share that I made mine dairy-free. I used vegan butter for the sauce. And, I whipped up a simple cashew cream to substitute for the sour cream. (1:1/2 raw cashews to water; pinch of salt) SO good. 🙂