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!

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

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