Roasted Corned Beef and Cabbage with Horseradish Cream Sauce

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

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

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.