Corned Beef and Cabbage with Horseradish Cream Sauce
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Take your corned beef and cabbage up a notch by skipping the traditional boiling method and slow-roasting in the oven instead.
Corned beef and cabbage is a classic Irish-American dish that is synonymous with St. Patrick’s Day. It consists of corned beef (a brisket that has been cured with salt and spices) and cabbage, as well as other vegetables like potatoes and carrots. While the traditional cooking method involves boiling everything together in a large pot on the stovetop, I think slow-roasting the meat and vegetables separately in the oven yields a far superior result. To amp up the flavor, I toss the vegetables in a horseradish-spiked butter sauce before roasting—it makes all the difference. Once roasted, the corned beef is tender and subtly spiced and the bronzed veggies are near impossible to resist eating straight from the pan.
Horseradish cream sauce is a classic accompaniment to corned beef and cabbage because it adds a tangy and slightly spicy flavor that complements the rich and salty flavor of the corned beef. The creaminess of the sauce also provides a cooling contrast to the hot and savory meat and vegetables. Serve corned beef and cabbage with soda bread or for a traditional Irish-American meal.
What you’ll need to make Corned Beef and Cabbage
The term “corned” refers to the large grains of salt that were historically used to cure the beef, which gives the dish its distinctively salty and savory flavor. Corned beef briskets are widely available in supermarkets today, and in March, they are often on sale, making it the perfect time to prepare this delicious dish. Look for corned beef that is labeled flat-cut. If it’s not clear based on the packaging, just ask your butcher to point you in the right direction. Do not trim the fat from the corned beef before starting the recipe; the fat helps baste the meat and keep it tender while roasting. You can remove the fat once the corned beef is cooked.
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.
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.
How To Make Horseradish Cream Sauce
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.
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- The Reuben Sandwich (and the Rachel)
- Shepherd’s Pie
- Beef Stew with Carrots and Potatoes
Corned Beef and Cabbage with Horseradish Cream Sauce
Take your corned beef and cabbage up a notch by skipping the traditional boiling method and slow-roasting in the oven instead.
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
- 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.
- 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.
My husband: “I wasn’t especially excited about this, but WOW! This is delicious! Every bite is wonderful!” I agreed. My 4-pound corned beef came out looking like a third of that (but I didn’t weigh it) and I wished I had cooked two. Do they always shrink a LOT?
We loved the veggies and I would like to make those more often than the corned beef. Do you think olive oil could replace the butter (or half of each) to make this something besides a holiday treat?
Thank you so much for a lovely “holiday” meal.
Glad this pleasantly surprised your husband! It’s normal for the beef to shrink a fair amount. And regarding the veggies, you can definitely swap half the butter with olive oil.
This is so tender and tasty and perfect for St. Patrick’s Day dinner! Thank you for this fabulous recipe.
This was my first time making corned beef. The meat and vegetables turned out perfectly delicious. Definitely making this dish again.
This recipe was absolutely the best!
I will never boil corned beef again
It was fantastic
Very good, the veggies were great.
I made some with just butter as some of the people do not like horseradish.
The sauce was very good.
I will do it again
The meat came out perfectly, the Horseradish sauce was good too. But the potatoes were blah, the cabbage wasn’t tender at all and the carrots were dry. Next time I will steam the carrots and boil the cabbage and potatoes.
Why do I have to keep veggies separate. I have the cabbage in a big pan with carrots nestled around and the potatoes in a separate pan. Is that ok??
Sorry that I’m weighing in too late to be helpful but I indicate the veggies should be separate because the cabbage tends to brown first, and needs to be tossed. If the vegetables were all mixed together, it would be more challenging. It sounds like the way you had it with the cabbage in the center should’ve worked fine as well.
Oh boy, I’m getting my brisket ready and realized I bought a point cut instead of flat cut….about 3.5lbs. Can I still use this recipe? ;(
Yes, definitely. I prefer the flat cut as it’s leaner, but the point cut will still work. Hope you enjoy!
Do you use the cooking liquid for anything other than reheating slices the next day? It must be tasty yet fatty, not sure if I can take veggies in a different direction and use this to braise them after meat is done.
Hi Den, I’ve never used the cooking liquid after cooking the corn beef. (I don’t think it will be very appealing, so I wouldn’t try to cook anything else in it.)
I look forward to trying this recipe, but my stove does not have a heating element in the bottom of the oven. Will this affect the cooking time of the corned beef?
Hi Linda, I don’t think it should impact the cooking time, but make sure it’s fork tender — that’s how you’ll know it’s done.
My corned beef brisket weighs 5.5lbs. Would I roast it at 325 degrees for 5 hours? I don’t want it to dry out. I’m really looking forward to using your recipe. Thanks!
Hi Karen, I’d guesstimate you’d need somewhere between 4 and 4.5 hours. Hope you enjoy!
Love this recipe. I double it and feed more people. I parboil the potatoes so they take less time in the oven. I do a separate pan for the cabbage as it tends to take less time. This is everyone’s favorite on St Patty’s Day at our house! Serve with Irish soda bread and a beaujoulais
I must have used a lousy corned beef because the meat was inedible, riddled with gristle. Sour cream sauce and veges were great.
Mine is only 2 lbs., how long to cook?
Beth, you can use the same timing. I’ve cooked corned beef ranging from 2 to 4 pounds using this timing. Enjoy!
Corned beef was good—very tender, but a little too salty for my taste. I cooked the veggies for the required time, but they were not completely cooked; carrots were still too crunchy. I’m wondering if cooking it on the bottom rack may have affected cooking time. Another fifteen minutes would probably do it. Loved the horseradish sauce. I’ll try it again with a few tweaks.
This is the best corned beef recipe. I’ll never worry a simmering pot on the stove again. Corned beef was PERFECT and so were the veggies.
Roast at what temperature please????
Hi Marilyn, it gets roasted at 325°F/165°C. Enjoy!
Hi!! I’m so confused of 1/8 of an inch of water in the bottom of the pan? I have a huge 4 pound corned beef. Do I put water up to halfway up to the meat?
Hi Debra, You just want to pour in the water so it comes 1/8-inch up the side of the roasting pan. You don’t need to add enough to make it come halfway up the meat.
I love this idea to roast the corned beef and veggies, but I’m going to spice it Middle Eastern style. I’m going to make a za’atar, sumac, and dried mint based dry rub for the beef, an oil, za’atar, sumac, and mint drizzle for the veggies, and a cream sauce with yogurt, crème fraîche, lemon, horseradish, parsley, and mint. I’m in a Persia/Middle East/Turkey/Ottolenghi phase at the moment, and I’m thinking that this recipe is perfect this way. Chickpeas roasted with garlic, smoked paprika, and za’atar might be a nice side or snack, too.
This is the most perfect recipe! I have made corn beef and cabbage every year, but never like this! It was absolutely delicious!
What if it doesn’t have a seasoning package?
Hi Kathy, 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!
When it comes to recipes, googling is your best option. Just make sure your question is precise. In this case I’d type: corned beef seasoning packet recipe.
HUGE fan of yours! Is there a way to make this recipe non-alcoholic? Thanks, much–
Hi Nancy, thanks for the kind words. I’m confused by your question as the recipe doesn’t call for any alcohol. Might you be confusing it with a different recipe?
Hi Jenn! Great Recipe and Method! Can I use non-stick aluminum foil to line the pan with the veggies? Can the veggies also be made the day before and then re-heated on a sheet pan before serving to company or is that not advised? Any idea if this cut/type of meat can be found in the stores after St. Pat’s? Thanks for all your help and all you do!
Hi Diane, it’s fine to line the pan with nonstick foil. While the veggies are probably best, if eaten right after they’re roasted, you can get away with reheating them the following day. And while it may not be as readily available in most supermarkets after St. Patrick’s Day corned beef Can generally be found year-round. Hope that helps!
Thanks so much for your thoughts, Jenn! Much appreciated!
Hi Jenn, I have a question that I didn’t see answered. How can you tell when the corned beef is done? The only size I could snag at the grocery store is a 3 lb piece. Do I check internal temp? I don’t want to it get tough and overcooked. Looking forward to trying this- have never cooked with this type of meat before!
Hi Heather, I’d just stick with the timing in the recipe for a 3-pound corned beef. You’ll know it’s done when it’s fork-tender. Hope you enjoy!
Hi there, I cannot seem to find the corned beef with a seasoning packet. The corned beef I found has been cured in brine but does not come with the seasoning packet. I am wondering if you can help me out by letting me know what is in the seasoning packet exactly and the quantity? Thank you!
Hi Becca, 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. Hope you enjoy!
My last post I neglected to rate with stars. Sorry but here’s your rating!!!
This is by far the best way to cook corned beef. You’re recipe is spot on!! I made 2 flat cuts 4lb & 3.5lb in large roasting pan. After washing off corned beef I topped with Maille whole grain mustard and sprinkled with brown sugar. Instead of adding water or broth I added a bottle of Guinness beer. Covered tightly with foil for 3 hrs. Our guests were in heaven. OMG is all I have to say.
BRILLIANT!!!! I’M DOING THIS!!!
Can I use my large Dutch oven for this recipe?
I made it exactly the same way as Deborah above. 2 briskets about the same size and a bottle of Guinness instead of water. So, so good! Everything was excellent and our house smelled divine. The Spotify St. Patrick’s Day playlist was the perfect soundtrack!!
This recipe was so easy and so good! I am not a horseradish fan, but I am now. I had a flat and a point, both turned out great. Definitely serve with the cream – good with anything. Doubled the recipe, tossed each veggie separately in a bowl with the butter/horseradish then transferred to the pan for cooking. Grandkids to great grandparents – a hit. Made the Cheddar Soda Bread too, another yummy and easy creation.
This is without a doubt my favorite way to cook corned beef dinner! I have been making it this way for several years now and it is a hit with all! It is so much easier and more importantly tastier to make it this way! Crispy cabbage yum! I do make a pot of additional steamed cabbage, onions and additional carrots just because we like a lot of veggies. The horseradish sauce is delicious and we continue to use it the rest of the week with leftovers and in sandwiches. The presentation is fabulous too!
This looks wonderful! Can I make it a day ahead of time and take it to a friends home for dinner? Thank you for all your wonderful recipes!
Hi Joan, yes, it can be made a day ahead. 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 everyone enjoys it!
I didn’t see oven temperature anywhere, but I assume it’s 325?
Hi Liz, 325°F is correct. Hope you enjoy!
My family is not a mustard or horseradish fan. Should I just stick with salt and pepper or do you have another suggestion for a seasoning sauce?
I’m looking forward to trying it.
Hi Gina, I’d just toss the veggies with olive oil and season with salt and pepper. For the sauce, you can omit the horseradish and mustard. The sauce will taste different, but should still be good. Hope you enjoy!
This was the best corned beef I have ever eaten. Thank you for this great recipe. I made it exactly as your recipe stated and it was delicious!
I make this every year for St. Paddy’s Day. It is divine.
I make your corned beef and cabbage recipe every year. It’s EXCELLENT. Perfectly cooked and a nice modern interpretation.
Your recipes are absolutely outstanding — In the past two weeks alone, we have enjoyed and raved about all the recipes of yours that we’ve made —- Italian Salad Dressing, Thai Inspired Chicken and Rice Noodle Soup, Italian Wedding Soup, Egg Roll in a Bowl, Banana Nut Muffins, Filipino Style Adobo Chicken, Classic Coleslaw, No Cook Tomato Sauce for Pizza — to name a few.. Best. Ever. A Bundle of Thanks for YOU! Going to try “your” way for Corned Beef this St. Patrick’s Day. Our corned beef is only 2.35 lb. Timing wise, how much less would you suggest to cook it? Because the vegetables cook separately, I can adjust accordingly there.😀
Sally, thanks for your very kind words about the recipes — I’m flattered that you’ve made so many of them recently and have had success with them! The cook time for your brisket should be about the same (I’ve used this method for corned beef ranging in size from 2 to 4 pounds with no issues). Enjoy!
Thanks, Jenn … and for responding so quickly too!
Can’t wait to make the recipe on the 17th ☘️
Looking forward to making this for my family this week! Should I plan on 12 hours for a12# corned beef?
Thank you so much for all your wonderful recipes!
Hi Helen, I’m guessing you’d need about 10 hours. You’ll know it’s done if it’s fork tender. Hope everyone enjoys! 🙂
I have made this the last two years (Saint Patrick’s Day dinner). Will never again cook corned beef in the crockpot. It is amazing. Look for other roasted cabbage recipes. There is on on the NYT Cooking site, roasted with sausage and topped with marinated beans.
But – make this corned beef. Best ever.
I’ve made this dinner for the last two St. Patrick’s Day and this year I’m making it for 10-12 people. I’ve purchased two briskets (one 6 lb. and one 4 lb.). They will fit snugly in one roasting pan. I’m planning on doubling the vegetables. How much longer will I need to roast the briskets? Will the vegetables take longer as well? Any suggestions for leftovers? By the way, I’m also making your suggested bread and dessert.
Hi Sandy, I’d remove the 4-pound corned beef after cooking it for three hours and let the 6-pound one go for 60 to 90 minutes more. And if you are using double the amount of vegetables, you’ll need another baking sheet, so it’s likely they will take a bit longer as the oven will be more crowded. Hope everyone enjoys!
I have one 6-lb corned beef. It sounds like it would need to cook for 4-4.5 hours? Thank you!
Yep – hope you enjoy!
Hi, is there a time per pound of beef? I have two pieces 3.5 lb and 5.3 lb and I may add one more piece as I’m serving 12 people. Not sure if 3 hrs is enough for all this meet in one large 16” all clad roasting pan.
Hi Hk, I’d remove the 3.5-pound corned beef after the 3 hours of cooking as the recipe specifies and let the other one cook about about another hour. You’ll know it’s done when it’s fork tender. And it should be fine to put them all together in a large roasting pan. Hope you enjoy!
We have been making a corned beef and cabbage boiled dinner for years until we came across this recipe last St. Patrick’s Day. We will never go back to boiled. The roasted vegetables are superb. This is an excellent recipe that we will continue to use for years to come.
I’m glad I found this recipe 5 years ago as I was tired of the same old boiled corned beef n cabbage. Roasting the meat and the veggies is a simple yet brilliant way to add flavor to this meal especially when using the butter horseradish mixture over the veggies. Thank you. I am making this tonight. 😊❤️
I loved it except 1 1/2 teaspoons of salt in the butter sauce for the vegetables was too much. I’ll definitely make it again with less salt.
My husband grew up in Ohio, and I in Northern California, where I have had little experience cooking corned beef and foods that he loves. When he saw me preparing the corned beef according to Jenn’s directions, he went, “Oh Robin! you will ruin it that way- it has to cook in a crock pot..” Then he walked away in disgust with me. But wait! I followed Jenn’s recipe to a T, or shall we say a Jenn Segal, and it melted in our mouths like the finest cut of beef-corned beef has NEVER tasted this delicate! And I am still using the Horseradish Sauce in so many other dishes to add deeper flavor and flair. Wow Jenn! Thank you so much!
This recipe is delicious! I’m going to use the sauce for another dish- how many days ahead can I make it? I have a lot to do so I’d like to get as much done in advance as I can. Thanks so much 😊
Glad you like it! The sauce should keep nicely for 3 to 4 days in the fridge.
I’m 70 years old. I’ve been making corned beef & cabbage for St. Patty’s Day since I was 17. Your recipe was awesome. One hundred on a scale of 10. Baking it in the oven; the horseradish butter for the veggies; and the horseradish sauce, what can I say.
You need to get your recipe out there. I’m actually cooking it right now. Why wait for St. Patty’s Day
My household is not a big fan of horseradish… anything else I could substitute for it? I thought of mustard, maybe with some honey, but I don’t want to create something inedible and waste a whole corned beef. Help, please 🙃
Hi, I’d go with the mustard. You could add honey to that, but it would definitely give it a different flavor (not bad – just different). 🙂
I had to cook it yesterday and “cheated” following another web site’s recipe. 🥴 not cheating ever again!!!! I’ll stay true to your recipes in the future… lesson learned.
I have made corned beef, potatoes, carrots and cabbage the same way for 40 years (as my Irish mother-in-law taught me) boiled and using the corned beef water for the veggies. I never thought I’d try another recipe. I tried this and it is fabulous. We have served to other “Irish” family members who boil the meal (messy) and they thought it was great as well. A real winner!! thank you Jenn!
Perfect. I especially liked the salt reduction in this method versus boiling with the package content which as we know adds a ton of salt. Family loved every aspect of it. Vegetables were seasoned just right. The cream sauce was a pleasant surprise and hit too as we normally prefer just horseradish and Djon mustard on the side. I simply doubled the recipe for 8 people and everything was gone, even the carrots! This will now be my go to recipe for Corned Beef.
I can’t thank you enough for this recipe. It is now my go-to corned beef recipe. A couple of nights ago I had friends over who were craving corned beef having missed St. Patrick’s Day. I typically make a New England Boiled Dinner but wanted to try something different. I had a 3.3 lb corned beef and a smaller one so I decided to cook it two different ways, the larger one using your recipe and the smaller one in the Crockpot. Hands down I and my guests loved your recipe. The corned beef and veggies turned out perfect. Again, thank you for posting the recipe. I loved it so much, I am buying another corned beef this week for me only as there were no leftovers.
This recipe for Corned Beef is the best I have ever tried. I shared with a sister and she agrees! This will be the only Corned Beef recipe I will ever need! Thank you
Hi! This sounds delicious and I’m planning on making it for my large extended family tomorrow. I bought 2 roasts that total about 8.5 pounds. They will fit in one roasting pan. How long should I plan on cooking the roasts? 45 min per pound?
Hi Lisa, I’m obviously weighing in too late to help but hopefully you got a good result. For two pieces of meat that are about 4.25 pounds each, I think the cooking time of 3 hours would be about the same if not just a touch longer. Hope they came out well!
This was out-of-this world delicious and easy!!! Thank you so much, Jenn!!!!! I lament that I can only find corned beef in our grocery store around March 17th. One question… we have some leftover horseradish cream sauce. How can I use this up?
So glad you enjoyed it, Mary! The sauce is delicious with grilled steak or salmon.