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 don’t normally post reviews, but I gotta tell you, this recipe is the BEST. I followed it exactly (which is tough for me, because I’m writing three cookbooks at the moment and improvisation is one of my weaknesses), and it was perfect. The only thing I did was extend the cooking time (quite by accident due to an overly long nap), and it was still wonderful. I ended up roasting the brisket at 325 for about 4 1/2 hours, before adding the sheet tray of veg. It sliced beautifully without falling apart at all, and the roasted flavor of the entire meal was well worth it. Kudos to you, bravo, and all that. You made St. Patrick’s Day dinner a huge success.
Simply fantastic! Wasn’t expecting it to be as good as it was. Easy to make, bursting with flavor. A new favorite!
Absolutely LOVE this recipe. This time, I placed the corned beef on low in our crock pot (wonder how this would turn out if I sous vide it?) on low for the day with a bottle of beer and used brussel sprouts, parsnips, and carrots for the veggies drizzled with 1/2 butter, 1/2 olive oil and the horseradish.
This was the best corned beef recipe I have ever tried. I followed all instructions to a tee and it turned out delicious. I loved the cabbage roasted– I’ve never tried that before.
The roasted corn beef was absolutely delicious! I made the dinner and dropped off a share to our daughter and son-in-law who declared it the best they’ve ever had.
So easy and delicious! The horseradish cream sauce is the magic. Thank you for sharing.
Fabulous! Delicious and easy, corned beef came out perfectly tender. Whole dinner was yummy! Thank you, Jenn, another slam dunk!
My husband and I agreed that this was the best corned beef & cabbage we’ve ever had! The beef was delectable as were the veggies roasted with the horseradish. For those of you who are a little intimidated by the pungent flavor of horseradish, give this a try. In this case it simply adds a lovely, mild flavor without being overwhelming. And the horseradish cream?!? YUMMO! The hubby is already coming up with more foods to put that stuff on 🙂 Enjoy!
OMG – I don’t normally write reviews but I felt compelled to let you know how absolutely delicious the corned beef and cabbage turned out. I made this today in celebration of St. Patrick’s Day and my husband and niece said it was the best corned beef and cabbage, carrots and potatoes they have eaten. My husband doesn’t care for horseradish but he LOVED both sauces and said don’t make the boiled version any more. I also made the Bailey’s Tiramisu and the Cheddar Cheese Soda Bread. I followed all three of your recipes to a T and they were a big hit and very delicious. No more boiled corned beef. I will definitely make them all again. Thank you, Jenn. I love your recipes and how they are written.
💗
Was looking for a change for my St. Patrick’s Day Corned Beef and Cabbage, and stumbled upon this page when searching for oven recipes.
Up front, let me say I didn’t make the Horseradish Cream Sauce. Rather, I just coated the potatoes and carrots in EVOO, and then drizzled the same over the cabbage wedges. Sprinkled it with salt and pepper. Cooking time was the same as you outlined.
For the corned beef, I added 1 1/2 bottles of Guinness of water in a pan, which had a rack inside, that the meat sat on.
At the three hour point it all came out of the oven. The meat was thoroughly cooked, though it could have easily taken another 15 minutes without any problems. The cabbage couldn’t have taken it though, so I’m glad I took it out when I did. I liked sprinking the spices into the water, rather than on the meat. Meant I didn’t have to scrape the top of the fat off.
And speaking of the fat, why discard it?!?!? There’s nothing that melts in your mouth more than the fat cap of a well cooked Corned Beef. Sure, it’s not the healthiest thing to eat. But, how often are you making Corned Beef? 🙂
Giving it a four star rating since I didn’t make the sauce. I bought a second Corned Beef to stash in the fridge so perhaps I’ll make the sauce then, and will update the rating accordingly.
Perfect low-fuss St. Patty’s Day family meal! The horseradish butter on the vegetables is fantastic and makes them appealing to even my pickiest eaters. Thanks for this perfect rendition of corned beef & cabbage 🍀.
Delicious!! I actually didn’t remove the fat and broiled it on high to let the fat juices drip all over the meat before serving it! So yummy!!!!!
We loved this. I made the recipe exactly as stated – I hate when bad reviews say “I replaced half the ingredients and it wasn’t any good”. Corned beef was perfectly tender and the veggies were spot on at the 90min (was worried about the cabbage). This one is a keeper!
Wow! After trying this, I’ll never boil corned beef again. Thank you, Jennifer!
Best Corned Beef I have ever made, my husband who is English agreed. It was incredibly tender and juicy, the veggies were also excellent. I’ll be following this recipe from now on.
I followed this recipe without making any changes and it was amazing! My entire family (4 year old included) loved the potatoes & carrots roasted with the horseradish butter. Try it, you will not be disappointed!
Just finished eating this for our St. Patrick’s Day dinner. Made the recipe as written. There were no leftovers!
This is the best St Patrick’s Day dinner! The only corned beef recipe my husband likes…its delicious!
Happy St. Patrick’s Day! Made this tonight and it was excellent and so easy. Though I didn’t have horseradish for the veggies, I subbed in spicy brown mustard…delicious. Thanks for another super easy, super tasty recipe.
Hi, I read the recipe several times, but I did not see the “recipe” for the horseradish butter sauce for the vegetables. Easy to figure out on my own, but I think it’s an unintended omission. Please let me know if I am missing it. Thanks. I can’t rate the recipe yet as I am cooking it right now. 🙂
Hi Brooke, Sorry you had a hard time finding them – the ingredients and the instructions for the horseradish sauce are in the recipe box under the ingredients/instructions for the corned beef.
Absolutely delicious! Easy preparation. The veggies were great with the butter & horseradish. Horseradish cream sauce was so tasty with the corned beef & the cabbage-actually good with everything. The aroma in the house while cooking was sooo good. I’m saying goodbye to boiled corned beef from this day forward. Jen Thankyou was again for a fantastic recipe!
LOVE this recipe and your site Jenn! – Question; can I substitute Greek for sour cream?
Sure (and glad you like the recipes)! 🙂
I made this last night it was marvelous. The first time I’ve been able to slice corned beef and not have it fall apart. I made a few changes:
1st I coated the top of the meat with Grill Mates Brown Sugar Bourbon seasoning, 2nd I only used a little Horseradish as my wife isn’t fond of it, 3rd I sprinkled Camp Mix Spud Fixin on the vegetables and included onion halves to the tray. I did make the horseradish cream sauce as is. Overall the meal was great. Definitely a keeper. Thanks.
I wish I could send a picture! My dinner came out sooo delicious, we loved roasted cabbage and the horseradish sauce. I thought the carrots would never cook.. I put the vegetables back in the oven on 400° for 10 more minutes and they’re perfectly roasted! Thanks so much! Happy St. Patrick’s Day ☘ 😊👕💚🍀🍀🍀🍺
Happy Saint Paddy’s Day!
Hi Jenn – 2 questions (aplogies for the last minute questions)
1. I was just recently given a le Cuisinart Dutch Oven (literally – on Monday), I had planned on using my roasting pan with the foil to cover, but am wondering, instead can I use the D.O. with its cover?
2. Can I subsitute a hard apple cider for the water?
Thank you,
Marianne
Hi Marianne, Sorry I’m weighing in too late to help! I hope you had a good meal and for future reference, the answer to both of your questions is yes. 🙂
I typically make corned beef in my ceramic coated cast iron dutch oven with the lid on. Would it be OK to use that instead of the roasting pan with aluminum foil? I could also use the dutch oven pan with aluminum foil instead of the heavy lid. Thank you!
Sure, that should work. Hope you enjoy!
Superb recipe! A few footnotes: 1) I could have used 3 times the cabbage and carrots and twice the potatoes. All were extra yummy with the butter/horseradish and next time I’ll make more of it. Especially make the cabbage great. In other words…double the veggies and butter mixture.
The horseradish sauce was great roo. Recipe made a lot more than this piece of meat but I will find use other uses like on sandwiches.
So five stars from me!
Hands down the best corned beef recipe! Thank you so very much. I have passed this on to everyone I know!! The horseradish butter is to die for, don’t skip it on your veggies and potatoes you will regret it!! I put a layer of Dijon mustard on top of the fat before putting in the oven and place the corned beef on a bed of sliced onions and 3 cloves of garlic in the water. I don’t cut the fat off after cooking I put under the broiler to crisp up. I would give 10 stars if I could!!!! ⭐ Yummy😋
I want to double this recipe – I can’t fit 4 large pans in my oven. I want to use 2 smaller pans for the beef and 2 large for the veggies. I’ll put the two small pans on the top rack, but when I add the veggies could I put 1 large on top and switch one of the smaller meat pans to the bottom to fit it all? And would I add time?
Hi Nancy, I think I’m weighing in too late to be helpful – sorry! Perhaps you already tried it, but for future reference, I do think what you’ve suggested will work and that everything should need a bit more time in the oven as it will be more crowded.
Thanks for this great recipe! What’s the target internal temperature?
Hi Hannah, You don’t really need to check because you cook it for so long, but from a food safety standpoint, it should be at least 160 degrees Fahrenheit (but after all that time in the oven it will definitely register higher than that).
Hi Jenn
I left purchasing my corned beef too late and could only find a 1 1/2 lb one, which makes me sad as that means no leftovers for hash, but at least we’ll have 1 great dinner! How long do you think it should take to cook?
Thanks
I suspect this answer is coming too late to help — sorry! I would guesstimate that a 1.5-lb corned beef would need about 2 to 2-1/2 hours in the oven (but check it carefully as it may take a little longer).
The best corned beef I have ever had! I will always make it this way in the future. No more boiling it.
I’ve always loved your recipes and I would like to make this corned beef recipe but my corned beef never comes with this flavour packet I see some recipes suggest including. What is in this flavour packet? Will it affect the end result for this recipe in the sense of flavour? Thanks!
Hi Judy, Glad you like the recipes! You can make your own flavor packet 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 and that you enjoy!
Hi Jenn-if I’m just doing the vegetables in this recipe, should they go in at a higher temperature for less time? Thank you! Love your recipes!
I may be weighing in a little too late to help, but I think you could increase the temp to 350. Bake time may be about the same if not a little less.
Hi! So excited to try this recipe tomorrow ! If I wanted to make this ahead of time and then reheat, what temp should I reheat it on, and should I cover both the meat and veggies with foil so they don’t get overcooked/dried out? TIA!
I’m obviously weighing in too late to be helpful – I’m sorry! But if this is helpful to other readers, 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. You should be able to reheat the veggies at the same time (uncovered) without them drying out.
Restaurant Quality and Awesome Leftovers!
The absolute best corned beef and veggies ever. Followed the recipe to a T and the cabbage, potatoes and carrots were phenomenal- the corned beef stayed moist and extremely tasty.
Left overs the next day were even better. Once corned beef goes on sale after St Patrick’s Day I will make again! Thanks.
I agree! Restaurant quality in both taste and presentation. I’ve shared the recipe with all my family too!
I would like to cook the corned beef in a pressure cooker and roast the vegetables separately. Is this a good idea?
Hi Donna, It’s fine for you to roast the veggies on their own though they may take a little less time because the oven won’t be as crowded. And I don’t have any experience using a pressure cooker, so I can’t say how the corned beef will come out if cooked in one. If you do try it, I’d love to hear how it turns out!
This recipe is just perfect!!! Thank you. In the past, I’ve cooked corned beef and it just falls apart. Following your recipe, the corned beef came out sliceable and so tender-melt in your mouth tender.
This was a great success for friends – first time entertaining in a year. We are all vaccinated! I’m actually making it again for other friends during Saint Patrick’s week.
Can this recipe be made with a round cut?
Yes. Hope you enjoy!
Hello,
I plan to make this for dinner this evening. However, I have a cut of meat that is about 2 lbs. If I halve the recipe, should I adjust cooking time at all? Thanks!
Hi Ruth, No need to reduce the cooking time. Three hours should still be fine. Hope you enjoy!
I’ve made this and gave it a rave review. This year I was thinking of adding pieces (halves or thirds) of corn on the cob to the vegetable pan because I’m not a fan of cooked carrots. Can I do that, perhaps for less time, or would it be better to roast the corn separately?
Glad you like it! I think you can roast the corn on the same pan as the other veggies — I’d just put it in for the last 5 to 10 minutes of roasting time. Please LMK how it turns out!
The corn on the cob turned out great. I cut each ear in thirds so they were easy to handle and it was a nice addition to the veggies.
So glad it worked out — thanks for reporting back!
My only option was an almost 5# round cut corned beef. No flat cuts available. Can this recipe be modified to this type of cut and size?
Hi Charlotte, I hadn’t heard of a round cut so I googled it and it’s actually the same as a flat cut. And for 5 pounds, I’d guesstimate that it will need about 4 hours in the oven. Hope you enjoy!
Hi Jenn,
I made this recipe yesterday and my husband and myself loved it, will definitely make it again.
Hi. The corned beef I bought is in a sealed package of seasoned brine with pickling spice. No “packet“ included. Do I throw the brine away or use it as the cooking liquid? Thank you!
Hi Kathy, I would discard the brine and then just cook the meat in the water as specified in the recipe. It should already be seasoned due to the brine. Please LMK how it turns out!
Hi,
Could I put some halved turnips in with the potatoes, and will they roast the same amount of time as the other vegetables?
Thanks,
Susan
Sure (and as long as you cut them into a similar size, they should bake in the same amount of time). Hope you enjoy!
Hi Jenn, I have two pieces of meat 4.40 lbs and 3.375 lbs that I want to cook together. How long should I cook them for?
Thanks Valerie
Hi Valerie, I’d let them cook for a total of 3.5 hours. If you’d like, you can pull the smaller of the two out at 3 hours. You will know they’re done if they’re fork tender. Enjoy!
I have a 1.5lb and a 4 lb flat cut corned beef. Would you recommend cooking together or separately? And how much time do you recommend?
Thanks in advance for your help!!
Hi Courtney, I would cook them together. I think they will take an extra 30 to 45 minutes cooking together, but keep a close eye on them. Hope you enjoy!
I would like to make this recipe a day ahead, how would you recommend reheating?
Hi Wendy, 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!
Corned beef and horseradish sauce were delicious.
Vegetables weren’t anywhere near cooked even though we followed directions exactly.
Will make meat again but will definitely not use this recipe for the vegetables.
I accidentally bought point cut instead of flat cut. Will the cooking directions be different? Please advise.
Thank you
Josette
Hi Josette, I prefer the flat cut as it’s leaner, but the point cut will still work with no modifications. Please LMK how it turns out!
Hello Jen,
Your recipes are all amazing. I have 2/ 4 lb flat cut corned beef, how much cooking time should I add?
Hi Jennifer, They will take a little longer but not much. I’d add on an extra 30 minutes and check it then. Enjoy!
I bought a leaner cut called first cut, do I need to adjust cooking time?
Hi Jess, Usually first cut corned beef is already cooked and sold in the deli section of the supermarket. Is that what you have?
How long would you roast a 3 pound corned beef?
Hi Debbi, It may take a bit less time but you’ll have to keep an eye on it. I’d start checking for doneness around 2 to 2.5 hours. Hope that helps and that you enjoy!
I’ve had my corned beef ( 2 of them each weighing about 3lbs in the oven now for 3 hours and they still seem tough any suggestions
Just give them a bit more time, Cece. They will eventually get tender.
What is the oven temperature?
Hi Rene, the oven temp is 325°F. Hope you enjoy!