Roasted Corned Beef and Cabbage with Horseradish Cream Sauce
This post may contain affiliate links. Read my full disclosure policy. 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 St. Patrick’s Day staple, corned beef and cabbage is a classic Irish-American dish featuring corned beef (a brisket cured with salt and spices), cabbage, and hearty root vegetables. Traditionally, everything is simmered together in one big pot, but I’ve found that slow-roasting the meat and vegetables separately makes for a far more delicious meal. My personal twist is drizzling a horseradish-spiked butter sauce over the vegetables before roasting—it adds just the right kick and makes all the difference. And, of course, no corned beef and cabbage recipe is complete without a cool, tangy horseradish cream sauce to balance the richness of the beef. Serve it all with my cheddar soda bread for the ultimate Irish-inspired feast. “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” (grains) of salt used in curing, corned beef has a distinctive salty, savory flavor. For the best texture and easy slicing, go with a flat-cut brisket. Most packages come with a seasoning packet, which adds extra flavor to the cooking liquid. If yours is missing, just mix equal parts mustard seeds, coriander seeds, and allspice berries to make about one teaspoon total—and don’t forget a bay leaf for extra flavor. Feel free to tweak the spice blend based on what you have on hand. Butter: The base of the roasting mixture, butter adds richness and helps the vegetables brown and caramelize beautifully in the oven, enhancing their natural sweetness and flavor. 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 in the horseradish-butter mixture, these veggies bring a perfect mix of flavors and textures. The carrots add sweetness and a pop of color, the potatoes turn creamy and tender, and the cabbage stays slightly crisp with a hint of bitterness to balance it all out. Jump to the printable recipe for precise measurements Corned Beef with Seasoning Packet: Named for the large “corns” (grains) of salt used in curing, corned beef has a distinctive salty, savory flavor. For the best texture and easy slicing, go with a flat-cut brisket. Most packages come with a seasoning packet, which adds extra flavor to the cooking liquid. If yours is missing, just mix equal parts mustard seeds, coriander seeds, and allspice berries to make about one teaspoon total—and don’t forget a bay leaf for extra flavor. Feel free to tweak the spice blend based on what you have on hand. Butter: The base of the roasting mixture, butter adds richness and helps the vegetables brown and caramelize beautifully in the oven, enhancing their natural sweetness and flavor. 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 in the horseradish-butter mixture, these veggies bring a perfect mix of flavors and textures. The carrots add sweetness and a pop of color, the potatoes turn creamy and tender, and the cabbage stays slightly crisp with a hint of bitterness to balance it all out. Jump to the printable recipe for precise measurements For the Horseradish Cream Sauce Sour Cream: Forms the tangy, creamy base of the sauce. Full-fat works best for flavor and richness, but low-fat sour cream can be used if you prefer a lighter option. Prepared Horseradish: Provides the sauce’s signature spicy, pungent flavor. You’ll find it in the refrigerated section of the supermarket, near the pickles and condiments. Start with a recommended amount and adjust to taste for more of a kick. Dijon Mustard: Adds depth and a mild heat, enhancing the complexity of the sauce. 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 Sour Cream: Forms the tangy, creamy base of the sauce. Full-fat works best for flavor and richness, but low-fat sour cream can be used if you prefer a lighter option. Prepared Horseradish: Provides the sauce’s signature spicy, pungent flavor. You’ll find it in the refrigerated section of the supermarket, near the pickles and condiments. Start with a recommended amount and adjust to taste for more of a kick. Dijon Mustard: Adds depth and a mild heat, enhancing the complexity of the sauce. 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 For Roasted Corned Beef & Cabbage Start by rinsing the corned beef under cold water to remove some of the excess salt. Place it fat side up in a large roasting pan. (Keeping the fat on while cooking allows it to baste the meat; you can trim it after for easier slicing). Pour in just enough water to barely cover the bottom of the pan (about ⅛ inch), then sprinkle the seasoning packet into the water around the meat. Cover the pan tightly with heavy-duty foil, then pop it in the oven and let it roast for 3 hours. Meanwhile, in a small bowl, combine the melted butter, horseradish, salt, and pepper and mix well. Spread the carrots, potatoes, and cabbage side by side on a rimmed baking sheet. I don’t recommend lining the pan with foil, or the potatoes will stick. Drizzle the horseradish-butter mixture over the veggies, then toss with a spatula to coat evenly. Keep each type of vegetable in its own section. Flip the potatoes cut side down—they’ll get way crispier that way! After the corned beef has been roasting for 1 hour and 30 minutes, place the veggies onto the bottom rack of the oven. Roast alongside the corned beef for another 1 hour and 30 minutes, until both the meat and veggies are tender. Check on the vegetables occasionally to make sure they’re browning evenly, giving them a quick toss if needed. Remove the meat from the oven and transfer to a cutting board to cool slightly. Slice off the fat cap on top of the corned beef and discard it. Then, using a sharp knife, cut the meat against the grain into ¼-inch slices for the most tender bite. To make the sauce, simply combine all of the ingredients in a small bowl, and season to taste. Arrange the sliced corned beef and roasted vegetables on a platter, then sprinkle with parsley if you like. Serve with the horseradish cream sauce on the side for dipping. The corned beef can be roasted up to 3 days ahead and reheated before serving. However, for the best texture, roast the vegetables just before serving so they stay crisp. The horseradish cream sauce can be made up to 2 days in advance and stored in the fridge. More St. Patrick’s Day Recipes You May Like RecipeComments (844)Add Comment Recipe Comments (844) Add Comment 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) 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 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. 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. 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 Powered by 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 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. See more recipes: Beef, Lamb, Veal & PorkDinnerHolidaysMost PopularIrish Beef, Lamb, Veal & Pork Dinner Holidays Most Popular Irish