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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!

corned beef and cabbage in bowl with horseradish cream sauce on side

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.

“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!”

Bonnie

What You’ll Need To Make Corned Beef & Cabbage

For the Corned Beef and Vegetables

ingredients for corned beef and cabbage
  • 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

ingredients for 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.

making corned beef and cabbage - corn beef in roasting pan with a little water

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.

making corned beef and cabbage - roasting pan covered with foil

Meanwhile, in a small bowl, combine the melted butter, horseradish, salt, and pepper.

making corned beef and cabbage - combining butter, horseradish, salt and pepper in mixing bowl

Mix well.

making corned beef and cabbage - horseradish butter mixed in bowl

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.

making corned beef and cabbage - drizzling horseradish butter over the carrots, potatoes and cabbage

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).

making corned beef and cabbage - vegetables evenly tossed with the horseradish butter

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.

making corned beef and cabbage - bronzed vegetables fresh out of the oven

Remove the meat from the oven and transfer to a cutting board. Let cool slightly, until cool enough to handle.

making corned beef and cabbage - roasted corned beef fresh out of the oven

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.

making corned beef and cabbage - slicing corned beef on cutting board

Simply combine all of the ingredients in a small bowl, and season to taste.

horseradish sauce ingredients mixed together in mixing bowl

Arrange the meat and roasted vegetables on a platter and sprinkle with parsley, if desired. Serve with the horseradish cream sauce on the side.

corned beef and cabbage on serving plate

Frequently Asked Questions

My corned beef did not come with a seasoning packet—can I make my own?

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.

Can I make corned beef and cabbage ahead of time?

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.

You May Also Like

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!

Servings: 6 - 8
Prep Time: 20 Minutes
Cook Time: 3 Hours
Total Time: 3 Hours 20 Minutes

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

  1. Preheat the oven the 325°F. Set one oven rack in the middle position and another in the bottom position.
  2. Rinse the corned beef several times under running cold water. (No need to dry it.)
  3. 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.
  4. Meanwhile, in a small bowl, mix together the melted butter, horseradish, salt and pepper.
  5. 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).
  6. 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.)
  7. 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

  1. Combine all of the ingredients in a small bowl and stir to combine. Taste and adjust seasoning, adding more horseradish to taste, if desired.
  2. Note: You won't use the whole head of cabbage; just use enough to cover ⅓ of the sheet pan.
  3. Note: The nutritional information does not include the horseradish cream sauce.

Pair with

Nutrition Information

Powered by Edamam

  • 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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Comments

  • 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.

    • — Judy on March 17, 2023
    • Reply
    • 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.

      • — Jenn on March 18, 2023
      • Reply
  • This is so tender and tasty and perfect for St. Patrick’s Day dinner! Thank you for this fabulous recipe.

    • — Debbie on March 17, 2023
    • Reply
  • This was my first time making corned beef. The meat and vegetables turned out perfectly delicious. Definitely making this dish again.

    • — Bev on March 17, 2023
    • Reply
  • This recipe was absolutely the best!
    I will never boil corned beef again
    It was fantastic

    • — Victoria Argentine on March 17, 2023
    • Reply
  • 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

    • — Thomas Dunn on March 17, 2023
    • Reply
  • 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.

    • — Peter on March 17, 2023
    • Reply
  • 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??

    • — Val on March 17, 2023
    • Reply
    • 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.

      • — Jenn on March 21, 2023
      • Reply
  • 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? ;(

    • — Alycia S. Lamparski on March 17, 2023
    • Reply
    • Yes, definitely. I prefer the flat cut as it’s leaner, but the point cut will still work. Hope you enjoy!

      • — Jenn on March 17, 2023
      • Reply
  • Jenn,
    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.

    • — Den M. on March 17, 2023
    • Reply
    • 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.)

      • — Jenn on March 17, 2023
      • Reply
  • 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?

    • — Linda on March 17, 2023
    • Reply
    • 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.

      • — Jenn on March 17, 2023
      • Reply
  • 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!

    • — Karen on March 16, 2023
    • Reply
    • Hi Karen, I’d guesstimate you’d need somewhere between 4 and 4.5 hours. Hope you enjoy!

      • — Jenn on March 17, 2023
      • Reply
    • 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

      • — Cara on March 17, 2023
      • Reply
      • I must have used a lousy corned beef because the meat was inedible, riddled with gristle. Sour cream sauce and veges were great.

        • — Linda Graham on March 19, 2023
        • Reply
    • Mine is only 2 lbs., how long to cook?

      • — Beth Scearce on March 18, 2023
      • Reply
      • Beth, you can use the same timing. I’ve cooked corned beef ranging from 2 to 4 pounds using this timing. Enjoy!

        • — Jenn on March 20, 2023
        • Reply
  • 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.

    • — Kay on March 16, 2023
    • Reply
  • 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.

    • — meme on March 16, 2023
    • Reply
  • Roast at what temperature please????

    • — Marilyn on March 16, 2023
    • Reply
    • Hi Marilyn, it gets roasted at 325°F/165°C. Enjoy!

      • — Jenn on March 16, 2023
      • Reply
  • 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?

    • — Debra B on March 16, 2023
    • Reply
    • 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.

      • — Jenn on March 16, 2023
      • Reply
  • 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.

    • — Hollis Ramsey on March 16, 2023
    • Reply
  • This is the most perfect recipe! I have made corn beef and cabbage every year, but never like this! It was absolutely delicious!

    • — Sheila Fiekowsky on March 15, 2023
    • Reply
  • What if it doesn’t have a seasoning package?

    • — Kathy on March 15, 2023
    • Reply
    • 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!

      • — Jenn on March 15, 2023
      • Reply
    • 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.

      • — Hollis Ramsey on March 17, 2023
      • Reply
  • Jenn,

    HUGE fan of yours! Is there a way to make this recipe non-alcoholic? Thanks, much–

    • — Nancy Scott on March 15, 2023
    • Reply
    • 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?

      • — Jenn on March 15, 2023
      • Reply
  • 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!

    • — Diane on March 14, 2023
    • Reply
    • 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!

      • — Jenn on March 14, 2023
      • Reply
      • Thanks so much for your thoughts, Jenn! Much appreciated!

        • — Diane on March 18, 2023
        • Reply
  • 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!

    • — Heather E on March 13, 2023
    • Reply
    • 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!

      • — Jenn on March 14, 2023
      • Reply
  • 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!

    • — Becca on March 13, 2023
    • Reply
    • 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!

      • — Jenn on March 13, 2023
      • Reply
  • My last post I neglected to rate with stars. Sorry but here’s your rating!!!

    • — Deborah W on March 13, 2023
    • Reply
  • 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.

    • — Deborah Wilm on March 13, 2023
    • Reply
    • BRILLIANT!!!! I’M DOING THIS!!!

      • — Gigi win on March 17, 2023
      • Reply
  • Can I use my large Dutch oven for this recipe?

    • — Kim K on March 13, 2023
    • Reply
    • Sure!

      • — Jenn on March 13, 2023
      • Reply
    • 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!!

      • — Gigiwin on March 18, 2023
      • Reply
  • 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.

    • — Domine on March 13, 2023
    • Reply
  • 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!

    • — Pepper on March 12, 2023
    • Reply
  • 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!

    • — joan on March 12, 2023
    • Reply
    • 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!

      • — Jenn on March 13, 2023
      • Reply
  • I didn’t see oven temperature anywhere, but I assume it’s 325?

    • — Liz K on March 12, 2023
    • Reply
    • Hi Liz, 325°F is correct. Hope you enjoy!

      • — Jenn on March 13, 2023
      • Reply
  • Hi!
    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.

    Thank you!

    • — Gina on March 12, 2023
    • Reply
    • 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!

      • — Jenn on March 15, 2023
      • Reply
  • 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!

    • — Jan on March 12, 2023
    • Reply
  • I make this every year for St. Paddy’s Day. It is divine.

    • — Mommo on March 12, 2023
    • Reply
  • I make your corned beef and cabbage recipe every year. It’s EXCELLENT. Perfectly cooked and a nice modern interpretation.

    • — Melissa on March 12, 2023
    • Reply
  • Hello, Jenn,
    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 on March 11, 2023
    • Reply
    • 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!

      • — Jenn on March 13, 2023
      • Reply
      • Thanks, Jenn … and for responding so quickly too!
        Can’t wait to make the recipe on the 17th ☘️

        • — Sally on March 15, 2023
        • Reply
  • 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!

    • — Helen on March 11, 2023
    • Reply
    • 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! 🙂

      • — Jenn on March 13, 2023
      • Reply
  • 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.

    • — MelissaS651 on March 9, 2023
    • Reply
  • Hi Jenn,

    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.

    Thanks,
    Sandy

    • — Sandy on March 9, 2023
    • Reply
    • 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!

      • — Jenn on March 10, 2023
      • Reply
      • I have one 6-lb corned beef. It sounds like it would need to cook for 4-4.5 hours? Thank you!

        • — Rebecca on March 12, 2023
        • Reply
        • Yep – hope you enjoy!

          • — Jenn on March 13, 2023
          • Reply
        • 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.

          • — Hk on March 16, 2023
          • Reply
          • 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!

            • — Jenn on March 17, 2023
  • 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.

    • — John M on March 6, 2023
    • Reply
  • 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. 😊❤️

    • — Brent Peart on March 1, 2023
    • Reply
  • 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.

    • — mamabear on February 25, 2023
    • Reply
  • 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!

    • — Robin Hill Whalen on February 6, 2023
    • Reply
  • 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 😊

    • — Kathy on December 8, 2022
    • Reply
    • Glad you like it! The sauce should keep nicely for 3 to 4 days in the fridge.

      • — Jenn on December 9, 2022
      • Reply
  • Jenn,
    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

    • — Paul Schimmelbusch on October 16, 2022
    • Reply
  • 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 🙃

    • — N Sales on October 15, 2022
    • Reply
    • 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). 🙂

      • — Jenn on October 18, 2022
      • Reply
      • Thank you!!
        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.

        • — N Sales on October 18, 2022
        • Reply
  • 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!

    • — Deb O'Connor on July 12, 2022
    • Reply
  • 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.

    • — Harryg on May 22, 2022
    • Reply
  • 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.

    • — Steve Dayton on April 2, 2022
    • Reply
  • 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

    • — Debbie Danford
    • Reply
  • 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?
    Thanks!

    • 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.

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