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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can I use beer instead of water ?
Yep, that will be delicious!
The meat was much drier than boiled, less flavorful, and almost chewy. Will not make again, and would not recommend.
Can you use a Dutch oven instead of a roasting pan?
Sure!
Can you use corned beef round as well?
Yes — that’s actually the same as a flat-cut. Hope you enjoy!
Thank you! I thought it would make it more dry! I just love all your recipes and your cookbooks! I always know everything will turn out perfect!
This recipe is definitely a keeper. The corned beef was so absolutely delicious and the horseradish sauce complemented the vegetables without being too powerful. I will save this recipe as my #1 favorite corned beef recipe.
I LOVE your recipes and have been following you for years. I am so happy about your cookbook’s success. However, at 72 years old, I have been roasting my corn beef for years! Anyone who boils the corned beef should really try this method because you are spot on. The way the corned beef will slice with the roasting method instead of shredding when it’s boiled should convince anyone to bake instead of boil.! I don’t get ahead of you very often on a recipe and am glad you shared this method. Your horseradish sauce is to die for!! Cathy in South Carolina
What brand of corned beef do you buy?
I see most are thin sliced. Is that what i need?
Thanks in advance
Hi Ilene, I’m not particular about the brand; I just buy whatever my store is carrying. And I think you may be confused about what kind of corned beef to buy. You’ll want to look for a whole piece of corned beef brisket in the refrigerated meat section (not the corned beef available at the deli counter). Hope that clarifies!
How much of the horseradish do you toss with the butter/salt/pepper mixture and how much do you hold back for the sauce?
Hi Danielle, I’ve never measured the amount of horseradish sauce that should go on the veggies, but you want to use just enough so that when you toss them they are all lightly coated evenly. Hope that clarifies!
Jen, I’m going to make this today for dinner tomorrow. Any suggestions for how best to reheat the meat a day later? Also, what is the best way to check for doneness when using this method? My roast is about 4.5 pounds.
Hi Cindy, I’d remove the fat from the meat and slice it cold. Before serving, I’d reheat it in the roasting liquid, covered, in a 325°F oven. And this gets cooked for so long that you really don’t have to worry about it being done. You just want to check it to make sure it’s fork-tender before serving.
For those who can’t find the oven temp for this recipe, hit the “jump to recipe” button. Under instructions you’ll find the oven temp and other salient info.
Don’t change anything in this recipe. It’s excellent the way it is. It’s my go to recipe for St Paddy’s Day.
Great recipe! For six people, I roasted the vegetables on two separate pans; potatoes (2.5 lbs) on one and carrots and cabbage on the other. Following advice of others, I roasted the potatoes for 90 minutes, the other veggies for 45. For a nice crisp, the carrots and cabbage went under the broiler for about a minute while the meat was resting.
We loved this corned beef and cabbage. Much better than the boiled. Thank you so much.
Hi-
I made this last year and it was amazing!! This year I purchased corned beef from the meat dept so I don’t have the seasoning packet. Is there something else you’d recommend since I don’t have this?
Thanks so much!
So glad you liked it! 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!
This was delicious! I have never been very successful at making corned beef and this recipe was easy to follow, and my family really enjoyed it. Jenn, I always enjoying trying your recipes. They’re always a hit!!
I followed the recipe exactly and it was an outstanding (but early) St. Patrick’s Day dinner. Perfect! This gets a star in my recipe ‘box’….will repeat!!
Followed directions exactly and my beef turned out perfect. Will roast from now on!!! Loved the horseradish butter for roasting the veggies too, yummy stuff!
Thx!…and this recipe definitely makes a five star meal!
Hi Jenn!
This is a terrific way to make corned beef without all the boiling mess of skimming foam all afternoon! The meat is so perfectly done. I had been only able to use Bake, and on the lower rack, but it still came out fine. But I just got a “fancy” new Professional stove and have been adjusting recipes as I go. Does “roasting on the middle rack” mean a convection setting or just Bake?
Hi Jocelyn, It just means bake. Enjoy 🙂
Any chance you can give us a recipe for Corned Beef Hash? All the recipes I’ve seen online look terrible. I know it would be great if it came from you-I think we’d all love it!
Hi Wendy, As of now I don’t have a recipe for it, but I’ll add it to my list of recipes to potentially develop. Thanks for the suggestion as I’m always looking for new inspiration! 🙂
Hello,
Can the corned beef be made the day before?
Thank you in advance for your help.
Ida
Sure, Ida, that would be fine. Enjoy!
Made this yesterday. Old Neighborhood brand is a delicious corned beef, however, my corned beef and veggies (except potatoes) was quite tough!
I will continue to make a “boiled” dinner!
Disappointed…
Carol
Boston
“Old Neighborhood” brand. I’d like to try that! Sounds good. Not sure, Carol, that you saw the complete directions for this Jenn receipe. It came out perfect here! Go back to “boiled” if you wish. I won’t.
I love the recipe however it does not say what temperature do you bake the items at. Therefore my high temperature over turned the recipe
Hi Bonnie, I think you must’ve overlooked it but the recipe indicates the oven should be heated to 325°F/165°C. Sorry that you had a problem with it!
I love this recipe! I’ve made this the last few years for New Year’s Day and St. Patrick’s day and it never disappoints. I always follow the recipe exactly as it is written and I still wouldn’t change a thing. My husband and I have both commented that corned beef and cabbage was something we suffered through when we were kids because it was boiled and flavorless but we now look forward to this as one of our favorite holiday meals. The horseradish butter sauce on the vegetables is brilliant.
This is THE go-to corned beef recipe! I made it for a family gathering one year and everyone couldn’t stop raving about how absolutely tender and juicy it turned out.
Nearly 3yrs ago, I ran a search for alternatives to cooking corned beef, because the boiled method just never quite did it for me. I found this recipe, and I apologize for not getting around to saying this sooner, but THANK YOU. This is a perfect recipe, and I’ve been making it almost twice a month, year around, since I found it. I like to use red cabbage instead, but outside of that I make zero changes. This is the best recipe for this dish!
Has anyone else noticed that they don’t give you the temperature of the oven to roast it? Guess not too many people will be using this. I know I won’t.
Hi Kathy, the oven should be heated to 325°F/165°C.
Had 1 1/2 pounds corned beef that was packaged with its pickling ingredients. I washed them off, as I was rinsing off the brine and made a simple pickling mix to add to the water as there was no additional packet. I baked the beef for 2hr. 15min and the vegies for 75 min. and didn’t change anything. This is a very delicious recipe and it’s tempting to eat all the corned beef in one go! Next time I’ll reduce the calories by reducing the butter because one portion (assuming 6 in total) is 14 Blue WW points – which is quite high.
I found the meat tasted very salty cooking this way, the vegetables had great flavour but I definitely didn’t cook for that long. Potato and carrot had an hour, cabbage only needed 30 mins. The horseradish cream was lovely.
If I cook two corned beef, do I double the time or same time?
The cooking time should be about the same if not a touch longer. Hope you enjoy!
What are the measurements of butter salt pepper and horseradish for the horseradish butter that you drizzle on the veggies? I can’t find that anywhere. Thx
Hi Jody, You’ll need 1/4 teaspoon each of salt and pepper and 4 tablespoons of melted butter.
I’ll never boil a corned beef again. Meat was perfect, great flavor, better texture. It wasn’t soggy and shriveled.
Boiled corn beef dinner brings back memories of when I worked on a farm as a teenager in Nova Scotia. Sometimes it could be too salty, though. I have never tried cooking corned beef but thought I would give this a try. Slow roasting it turned out much better than I ever expected! It was so effortless & delicious!!!! I really like the vegetables being slow roasted with the butter & horseradish & the horseradish cream added a wonderful finishing touch. Will definitely be making this again!
Fantastic! I actually took some of the horseradish sauce and put some dollops over the vegetables to be roasted and added some fresh chives after baked. SOOO delicious!
This was the best corned beef and veggies I have ever had. The meat was perfectly tender and hardly shrank at all. The veggies were all delicious. The potatoes had the nicest crust, and the horseradish sauce added just the right tang to the cabbage and carrots.
I have oven-cooked corned beef before, but it was never as good as this, so I have always preferred the stove top method. Never again!
I could go on and on about how much better the cabbage, potatoes and carrots were.
Excellent recipe for St. Patrick’s Day.
This is the ABSOLUTE BEST corned beef and cabbage I have ever had!!! No more mushy, water-logged New England boiled dinner for me! Having the leftovers tonight.
Thank you so much, Jenn.
ps: To answer Nancy on March 24, 2021, on another website I learned 1 hour per pound, rounded up to the next 1/4 pound. So, 2.47 pounds = 2.50 hours. My corned beef weighed 2.17 pounds, so I roasted it 2 hours and 15 minutes. It was deliciously tender! Hope this helps.
Loved this recipe! Husband is not a huge horseradish fan, so I only used half the amount–and he liked it!
I was snacking on the sauce with cabbage leftovers, it’s a tad thick but I may use it for slaw dressing!
Too much salt in the horseradish butter, but hubs added more anyway 🙄
I will definitely make this again, but the veggies only needed ½ hour
This is fantastic! Second time, less carrots, more cabbage! Didn’t change anything else, because it’s perfect the way it is! Whole family agrees and I’ve been cooking for years…
Hi Jen
Have 2 pieces of corned beef totaling 5 pounds.Do I cook this also for 3 hours or more?
Thanks Rebecca
Hi Rebecca, They may take a bit less time but you’ll have to keep an eye on them. I’d start checking for doneness at around to 2-1/2 hours. Hope that helps and that you enjoy!
I made this recipe it was superb.
There were no leftovers.
Everyone enjoyed the horseradish sauce.
I didn’t get to give the five stars it deserves
My Irish clan loves this recipe. I’ve made it three times and excellent every time.
A.M.A.Z.I.N.G!!! Delicious! YUM! Thank you for the recipe.
Jenn,
I have a smaller corned beef (2.47 pounds) and I’m wondering if I should adjust the cooking time of the corned beef?? Thanks! I can’t wait to make this.
Hi Nancy, 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 2-1/2 hours. Hope that helps and that you enjoy!
So yummy and sooo easy! I just made this yesterday bc we had to postpone our St Pattys day meal. Followed everything as written except for using brussel sprouts instead of cabbage. I never could get my veggies to brown before bc I always used foil. Now I know what to do! Thanks Jen for another great recipe!
I’ve never been a fan of corned beef and cabbage but was determined to find a recipe that would change my mind. This was super fabulous. I invited my grown sons and their wives and celebrated St. Patty’s Day for the first time ever. Honestly, all of your recipes Jenn, are so amazing. I made the Irish soda bread as well which was delicious too. This is my go to food site. I’ve not found one better anywhere. Thanks so much for all the fabulous recipes (and I’ve made many of them).
💗
Jenn!!!! Wow! Just wow! This recipe was amazing and easy! My husband is not a fan of boiled corned beef or even corned beef at all but after making your recipe tonight he has changed his mind. The corned beef was moist and flavorful ( I copied another reviewer and cooked mine on a bed of onions and beer in my Dutch Oven). The veggies and potatoes were spot on! Nice and tender with the cabbage a little crispy! We also loved your dipping sauce!
Yum, yum. No leftovers. This is now my recipe for corned beef. Thank you Jen.
Look no further–this recipe is perfect! I made this yesterday and it was the best corned beef I ever made. Usually use the slow cooker–not anymore! Plan to use the leftover meat for sandwiches and corned beef hash. Thank you Jen ☘☘☘
I’m not making my corned beef dinner any other way from here on out.
The beef was moist, tender, and DELICIOUS!.
l loved that by delaying the addition of the seasoned vegetables, they remained tender-firm, and didn’t dissolve in to mush. They still had texture, and they were a lovely accompaniment to the corned beef.
Raised on boiled corned beef, potatoes, carrots, and cabbage. Not again. 5 stars from all who partook.
I love roasted cabbage and not a fan of watered down potatoes and cabbage with Corned beef. Loved your recipe! I added a little pure horseradish to the sauce. I also used a uncured corned beef. The entire meal was easy and delicious. Now can’t wait to try some of your other recipes!
325 seemed too low, at least it was for the veggies. I followed this “to the T”, but veg’s were al-dente (at best) and potatoes did not roast or crisp to a brown as shown. Cabbage remained crisp after almost 2 hours (basically one-off from raw consistency), and carrots definitely al-dente. I even cooked everything 30+ minutes longer since meat was larger than the recipe called for. Meat ended up not as tender as hoped. I think 325 degrees is too low a temp to get the veggies truly roasted; I even put them back in at 400 degrees to help them along. Overall disappointed.
Absolutely Delicious! I had started with another recipe when I discovered this one. Based on the first steps of the other recipe, my changes included using my Dutch oven, placing the corned beef roast in a bed of roughly chopped onions, and using Guinness instead of water but followed the remainder of the recipe. Roasting the vegetables separately in the horseradish-infused butter was amazing. The horseradish cream sauce topped the dish off perfectly. My regret is scaling down the veggies for 2 – less leftovers! Thank you for a five-star recipe!