Corned Beef with Roasted Cabbage, Carrots & Potatoes + Horseradish Cream Sauce

5 stars based on 57 votes

corned beef with cabbage

Every year around St. Paddy’s Day, my inbox fills up with recipe requests for corned beef and cabbage, the traditional Irish-American meal of boiled meat and vegetables. I finally decided to tackle the recipe this year, and I’m so thrilled with the results. Instead of boiling everything together on the stovetop the traditional way, I slow-roast the meat and vegetables separately in the oven on low heat. I also toss the vegetables in a horseradish-spiked butter before roasting to amp up the flavor. It makes ALL the difference. The meat is tender, moist, and subtly spiced — and the bronzed veggies are near impossible to resist eating straight from the pan (and already have me thinking about what else I can roast in horseradish-butter). This dish takes three hours to cook, but is almost entirely hands-off. St. Paddy’s Day is the perfect time to make it, when corned beef briskets are plentiful and on sale.

how to make corned beef and cabbage

Begin by rinsing the meat under cold running water. Then place it fat side up in a large roasting pan (you’ll trim the fat after it’s is cooked).

how to make corned beef and cabbage

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.

how to make corned beef and cabbage

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

how to make corned beef and cabbage

Mix well.

how to make corned beef and cabbage

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.

how to make corned beef and cabbage

Toss with a spatula to coat all of the vegetables evenly (keep the vegetables separate). Turn the potatoes so that they are cut side down (they’ll get much crispier that way).

how to make corned beef and cabbage

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.)

how to make corned beef and cabbage

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

how to make corned beef and cabbage

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 corned beef and cabbage

While the meat and vegetables cook, make the horseradish cream sauce.

how to make corned beef and cabbage

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

how to make corned beef and cabbage

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

how to make corned beef and cabbage

My Recipe Videos

Corned Beef with Roasted Cabbage, Carrots & Potatoes + Horseradish Cream Sauce

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
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 6 medium carrots, cut into 2-in chunks
  • 1-1/4 lb small gold potatoes (about 2.5" in diameter), halved
  • 1 very small green cabbage, cored and cut into 1/2-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
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 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 1/8 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 1/4-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 1/3 of the sheet pan.
  3. Note: The nutritional information does not include the horseradish cream sauce.
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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.

Reviews & Comments

  • 5 stars

    This is the best Corned Beef meal ever! I’ve been craving it since I made it for St. Pat’s Day. It’s on the menu plan again for next week. Can’t wait. The horseradish sauce is to die for!! (And I didn’t think I liked horseradish!) The roasted vegetables top off the meal!

    - Anne H on April 26, 2018 Reply
  • 5 stars

    Excellent flavor and very tender. I hate horseradish but decided to roast the veggies with the horseradish butter and I was amazed at how delicious they were. The carrots especially were so sweet and well seasoned. The horseradish sauce was also excellent. I can’t beleive how much I enjoyed it. Great recipe!

    - Danielle on April 24, 2018 Reply
  • 5 stars

    Game night, the day after St Pattys. Three hungry guys, one hungry girl. Between this and a loaf of irish soda bread, we dined like freaking royalty. Roasting is SOLID, presentation was beautiful, I am never going back to the slow cooker vat of fat cooking method ever again. Thank you, again and again!

    - Karin L on April 24, 2018 Reply
    • LOL! Glad you liked it!

      - Jenn on April 24, 2018 Reply
  • 5 stars

    My cousin’s husband proclaimed it the best corned beef he’d ever had. My husband prefers the veggies roasted vs boiled. I prefer not having a huge pot of greasy water to throw out. Sláinte!

    - MJ on March 29, 2018 Reply
  • 5 stars

    OMG!!!! This was so fantastic! Corned beef is a favorite with my family so I was hesitant to try making it in the oven as opposed to the stove top – I am so glad I made it your way. The meat was so tender with no watery puddle on the plate. The veggies were delicious! The horseradish on them was fantastic. And, the cream sauce was out of this world. The next day I made just a pan of veggies with the butter and horseradish for my dinner. So yummmm. Thank you again for another magnificent meal.

    - JanMarie on March 23, 2018 Reply
  • Hi Jenn, I live in Australia and our corned beef doesn’t come with a packet of seasoning. What spices do you think I could add to the meat to achieve the same flavour? Many thanks, Anne

    - Anne O'H on March 22, 2018 Reply
    • Hi Anne, You can make make your own by combining mustard seeds, coriander seeds, and allspice berries – you’ll need about a teaspoon total. I’d also add one bay leaf. Use any combination depending on what you have in your spice cabinet. Hope that helps!

      - Jenn on March 22, 2018 Reply
    • Do your stores carry a mix called pickling spices? That’s what I use!

      - MJ on March 29, 2018 Reply
  • 5 stars

    I made this for dinner Sunday, and it was a very big hit! My guests raved about it, and since there were four of us and very few leftovers, I have to say that it was a winner and a definite keeper. I am new to your website, and I am so glad I found it!

    - Terry Young on March 21, 2018 Reply
    • Welcome, Terry! Glad everyone enjoyed. 🙂

      - Jenn on March 21, 2018 Reply
  • 5 stars

    Loved the corned beef braised in the oven. I did use the beer and it was fabulous. Made one mistake. Even though I prepped my vegetables early, they were cold from the refrigerator and the butter solidified on them right away. Still tasted great. The horseradish sauce was to die for. One question – if I corn my own beef will it be less salty. Not all store bought brands are created equal even though I rinsed mine in lots of cold water.
    I pre-ordered your book and am waiting patiently. Maybe not so patiently. Lol

    - Patti Kiernan on March 21, 2018 Reply
    • Hi Patti, My experience is that it’s always salty. I’ve seen a bunch of recipes that call for boiling the corned beef first before roasting to help draw out some of the salt, but I’ve never tried it. Might be worth a shot.

      - Jenn on March 21, 2018 Reply
  • 5 stars

    My husband said he wants this meal every St. Patricks day! My cookie sheet was not big enough for all the vegetables. So, I sauteed the cabbage in a pan on the stove. Delicious meal! Thank you!

    - Sharon on March 21, 2018 Reply
  • The corned beef came out perfect! The veggies cooked too quickly, done after 45 mins., so I had to take them out and wait until the beef was done. I didn’t make the sour cream sauce as we like just mustard and horseradish as condiments. My husband prefers the veggies the tradional way, boiled!

    - Cindy on March 21, 2018 Reply
  • 5 stars

    Really loved the recipe. The horseradish cream sauce was delicious, we even used it as our salad dressing with dinner. Veggies were good, but needed to be browned under the broiler for a few minutes. Absolutely delicious and a keeper! Thanks Jenn….

    - Sylvia Gonsalves on March 21, 2018 Reply
  • 5 stars

    For 45 years I have made corned beef and cabbage the traditional way – boiled meat and vegetables. Your recipe was incredible! Both my husband and I loved it and this is our new go to recipe. The meat stayed moist for leftovers and the roasted vegetables were delicious.

    - Susan on March 21, 2018 Reply
  • 5 stars

    Once again, a wonderful dinner from this website! This was my first time making corned beef so I followed the recipe to a T because I know I can count on Jen. Meat was tender and delicious and the cream sauce was outstanding! The only thing I had to adjust was the cooking time of the veggies. They were soft but not browned after the hour and a half so I put them back in for 20 min at 425 and they were perfect! Just enough time for the meat to rest and it was still piping hot.

    - Angie on March 20, 2018 Reply
  • Hi Jenn how does this corned beef recipe hold up to making it a day ahead and serving cold as sandwiches the next day.
    Thinking about making it for our movie group.
    Thanks can’t wait until your book arrives.
    Lynn

    - Lynn Weinstein on March 20, 2018 Reply
    • Hi Lynn, It holds up (and reheats) beautifully so I think that’d work. 🙂

      - Jenn on March 20, 2018 Reply
  • 5 stars

    This was the most wonderful corned beef dinner I have ever made. Absolutely excellent including the horseradish sauce! The only thing I would do differently is to double the vegetables on two pans as they were delicious and a big hit as well. A true keeper!

    - Linda on March 20, 2018 Reply
  • 5 stars

    This was so delicious – I did have to cook the carrots and potatoes longer at the end on 375 after everything else was removed to get desired doneness and crispness. Recipe simple to prepare and looked beautiful! Wish I could attach my photo

    - Sharyn on March 20, 2018 Reply
  • 5 stars

    This was by far the very best corned beef I have ever had! The vegetables were outstanding and much better than the watery tasteless boiled veggies! Thanks Jenn for a great change to a boring meal!
    Love it!!

    - Mary M on March 20, 2018 Reply
  • Hi,
    What is in the seasoning package to put with the corned beef,i don’t think we have that in Aus. I might be able to make it up? Thank you.

    - Rita Hamilton on March 20, 2018 Reply
    • Hi Rita, No worries – you can make the dish without it (it will still be delicious) or you can make your own by combining mustard seeds, coriander seeds, and allspice berries – you’ll need about a teaspoon total. I’d also add one bay leaf. Use any combination depending on what you have in your spice cabinet. Hope you enjoy!

      - Jenn on March 20, 2018 Reply
  • 5 stars

    Delicious. Made this a day late for friends, we all scarfed it down. So much better than boiled. Horseysauce for all!

    - Karin Landers on March 20, 2018 Reply
  • 5 stars

    Best way to cook a corned beef brisket. No more boiling… ever. Thank you, Jen. Perfect.

    - Barbara S on March 19, 2018 Reply
  • 5 stars

    Best corn beef recipe I’ve ever made! Although I’m not Irish, I’ve made corn beef many many times, always boiling it, right?, but decided to try this out. So glad I did, will never boil it again! All my guests (and we were 15 agreed that they’d never had a better tasting corned beef meal. And that sour cream/horseradish sauce? To die for! Thanks so much! Sandy

    - Sandy Martin on March 19, 2018 Reply
  • 5 stars

    This roasted corned beef and vegetables was excellent! It checked all the boxes: easy prep, very few dishes used, tasted great and put it in the oven and forget about it! The horseradish butter on the veggies was quite mild but now I will use the rest of the horseradish on more roasted carrots because they were so good. What a nice change from boiled corned beef.

    - Carole on March 19, 2018 Reply
  • I made this per the recipe. Veggies were great, but the meat was tough and blah tasting. I used a 3.8# brisket and so far cooked about 5 hours. I had problems with the foil not sealing well – could this be my problem? Can this be saved?

    - Susan S. on March 19, 2018 Reply
    • Hi Susan, Did you use a corned beef brisket? It sounds like you may have used a regular brisket. A corned beef brisket is brined and quite flavorful, so there’s no need for any seasoning.

      - Jenn on March 19, 2018 Reply
      • Thanks for the reply. Yes, I used a corned beef brisket (I am from Texas and know brisket!) I followed the directions: I rinsed it, put it fat side up, sprinkled seasoning packet on the water. The only difference was that I do not have a broiler/roasting pan and used a glass dish with smooth sides. When I checked on the roast after an hour, it had expanded and pushed the foil off. I took it out and ended up wrapping the entire dish like a foil packet. A total of 5 hours later, I wrote my review. I threw the brisket in the crockpot the next day and it was great. Along with more veggies and the horseradish cream.

        This is the first dish off your site that hasn’t been wonderful. Roasting the meat was what attracted me to this recipe, but I would rather put it in the crockpot next time because that frees up my oven for two pans of veggies – one is definitely not enough!

        - SusanS. on March 21, 2018 Reply
        • Glad that ultimately you got a good meal out of it, but sorry to hear that it was a bit of a struggle getting there!

          - Jenn on March 21, 2018 Reply
  • 5 stars

    Yum!
    I doubled the veggies and otherwise followed right along. So awesome, glad I preordered your book!

    - Karin on March 19, 2018 Reply
  • 5 stars

    I will never boil corned beef again! This recipe is easy and so tasty! I did not have horseradish so I added wasabi oil to the melted butter for the roasted vegetables. However, I do like my cabbage boiled so instead of roasting it with the other veggies, I added it to the corned beef liquid during the last half hour of cooking. Will definitely use this recipe from now on. Thanks!

    - Gale on March 19, 2018 Reply
    • 5 stars

      I did the same with my cabbage! I discovered it was overcooking and drying out otherwise!

      - Sandy Martin on March 19, 2018 Reply
  • 5 stars

    Jenn thank you so much for this! In the past, corned beef was something I tolerated on an annual basis…because in all honesty does anybody ever actually crave boiled meats or vegetables?? Husband was skeptical of the non-traditional preparation when I suggested it – but I have no leftovers at all (unlike in prior years) so I think this is what we’ll be doing going forward. 🙂

    - Christina Stevenson on March 18, 2018 Reply
    • Oh! Forgot to mention that we poured a Guinness in the roasting pan with the water for the corned beef for a bit of extra flavor. Also, for the traditionalists who like the boiled cabbage- I think you could throw the extra in with the roast and voila!

      - Christina Stevenson on March 18, 2018 Reply
      • I’m with you on the boiled meat and vegetables, Christina! And great suggestion for the extra cabbage. Thanks!

        - Jenn on March 19, 2018 Reply
  • 5 stars

    Our St Pattys meal was delicious! I always add the veggies in the same pan as the beef. My husband and I loved the roasted veggies. They weren’t salty from soaking up the juices from the beef. The meal made a great presentation. I also made the cheddar Irish soda bread. Yummy!

    - Tonya Pagel on March 18, 2018 Reply
  • 5 stars

    Hi Jenn…I just made the best St Patrick’s Day dinner for my adult children. The lamb stew was so delicious along side the cheddar soda bread AND corned beef with cabbage. I literally have been making your recipes every Sunday for months now. Eager each week to try something new…never have you disappointed. Will be ordering your cookbook so I can impress my family even more. You rock!

    - Gail on March 18, 2018 Reply
  • 5 stars

    I was so happy to see this recipe for a new way to try making my traditional recipe (beer/crockpot…blah). This was so fun to make and so good! Even my husband who complains every year about corned beef and cabbage, loved it! I also love that the corned beef was so lean and so NOT DRY! YAYE!!

    - Denise on March 18, 2018 Reply
  • 5 stars

    OMG!!!! My first corned beef and cabbage and this was absolutely fantastic!!! That horseradish cream sauce is the BOMB!!! Yesterday, I made your delicious pan seared turkey burgers (for the 1000th time) and today this. Yummmm!!!! I await your cookbook! You are the BEST Jenn!!! Thank you for your gifts!! :o)

    - Kim on March 18, 2018 Reply
  • 1 stars

    Don’t be fooled by the delicious looking photos. As I discovered, there is a reason to boil, not roast, cabbage. When roasted, cabbage becomes so tough, it is barely edible. Steaming the corn beef is basically the same as boiling it, except it takes longer. The horseradish sauce is mediocre. Sorry to be so negative, I just want to prevent others from wasting 3 hours making this recipe.

    - Karen on March 18, 2018 Reply
    • 2 stars

      I am a big fan of your recipes. . . . but this one did not rise to the excellence I have come to expect. I love roasted vegetables, but think cabbage may be an exception. I loved the horseradish/butter combination, but the amount specified did not really suffice. The potatoes were great, the carrots were good, the cabbage not so much. Nor did the vegetables cook in a timely fashion. I added some water to the pan to help the cabbage along. I will keep the horseradish/butter in mind for other veggie roasts. I keep wondering if there was something I missed but rereading the recipe, I can’t spot it.

      - Mary Warden on March 18, 2018 Reply
      • So sorry this one was not a hit for you – I appreciate your feedback!

        - Jenn on March 20, 2018 Reply
    • So sorry you had trouble, Karen. Roasted cabbage should be quite tender, and it should taste almost like roasted Brussels sprouts. It’s important to cut it properly – if the slices are too thick, they won’t cook through.

      - Jenn on March 19, 2018 Reply
  • 5 stars

    Made this for my family and we all loved it! My sons have multiple food allergies and I was able to successfully substitute our margarine for the butter and Tofutti sour cream for dairy sour cream. Thank your for all your wonderful recipes!

    - Maggie on March 18, 2018 Reply
  • 5 stars

    This was SO delicious! I followed the recipe exactly as written and wouldn’t change a thing!!

    - Patti Lightman on March 18, 2018 Reply
  • 5 stars

    Jen,
    I started with a corned beef brisket from Costco and didn’t notice it weighed 6 lbs., but it only took 4 hours to get really tender. I cooked the meat with the water plus a bottle of beer and it was delicious. I followed your directions for the vegies, but added 4 medium yellow onions quartered. I also cut the cabbage in 8 wedges and placed them sitting up and they browned nicely. Very tasty. And the cream sauce was wonderful on the meat as well as the potatoes.
    This morning I used some of the leftovers to make a corn beef hash. I cut some of the potatoes into 3/4″ chunks, cut up a few onions & carrots, and fried until brown, then added a nice helping of diced corned beef. I cooked poached eggs to place on top. Delicious!
    This is a meal that keeps on giving. Had myself a corned beef sandwich on home made sour dough bread with mustard for lunch.
    Will your cookbook be available in pdf instead of hard copy?

    - Pam Simpson on March 18, 2018 Reply
    • Glad you enjoyed it, Pam! And yes, the book will be available in e-book format.

      - Jenn on March 18, 2018 Reply
  • 5 stars

    AWESOME! Made exactly as recipe stated.

    - Cheryl on March 18, 2018 Reply
  • 5 stars

    We made this a couple nights ago as written. It came out delicious. This is a much easier way to make corned beef than boiling it. The vegetables came out delicious as well. I also threw a few cloves of unpeeled garlic on the pan which roasted nicely and was great on some bread. Thanks!

    - Steve on March 18, 2018 Reply
    • Love that idea, Steve!

      - Jenn on March 18, 2018 Reply
  • 5 stars

    The corned beef was super but vegs did not cook in 1-1/2 hrs??? Don’t know why…..thanks for your site. Love it. Doris

    - Doris on March 18, 2018 Reply
    • That’s surprising, Doris – perhaps they were cut very large?

      - Jenn on March 18, 2018 Reply
  • 5 stars

    Every year I make the same boring vegetables with our corn beef. Stumbled across your recipe yesterday and read it to my husband as he loves horseradish. Absolutely delicious. Added a little more horseradish and mustard in the dipping sauce and next time will add just a tad bit more hr in with the butter. I went on the conservative side.

    - Randee Romaguera on March 18, 2018 Reply
  • 5 stars

    Rave reviews! I did make a few changes due to family dietary concerns: swapped canola oil for melted butter, used non-dairy sour cream, halved the horseradish on the vegetables and only made half the sauce.

    We don’t eat a lot of horseradish and normally sauces are barely touched. Surprise, everyone wanted the sauce and enjoyed the flavor.

    Will make this again as it was very easy and tasty.

    - Ty on March 18, 2018 Reply
  • 5 stars

    Wow!!
    We loved this recipe!
    The corned beef was tender, the vegetables were crispy and delicious!
    We added another 2 tablespoons of butter for the vegetables to insure they were crisp and it worked out perfectly for us.
    Thank you Jenn for yet another wonderful dinner 😊

    - Sandy Murphy on March 18, 2018 Reply
  • Planning to make this tonight! The corned beef I bought does not have a seasoning packet. What do you suggest as an alternative?

    - Tracy on March 18, 2018 Reply
    • Hi Tracy, No worries – you can make it without it (it will still be delicious) or you can make your own by combining mustard seeds, coriander seeds, and allspice berries – you’ll need about a teaspoon total. I’d also add one bay leaf. Use any combination depending on what you have in your spice cabinet – it’s not worth running out to the store. Hope that helps!

      - Jenn on March 18, 2018 Reply
      • 5 stars

        Thank you ! You have taught us well. We did mustard seed – coriander seed – bay leaf . The leftovers tonight are incredible. Total success on this recipe. Waiting anxiously for your cookbook.

        - Tracy on March 19, 2018 Reply
  • Hi Jenn
    I’m having a belated St Patty’s Day meal tomorrow. I bought two corned beefs, 3.5-4 pounds each. I was hoping to roast both together at the same time. Does the cooking time need to be adjusted or would 3 hours still be ok? Thank you!

    - Janine on March 18, 2018 Reply
    • Hi Janine, I’m guessing it’ll take about 4 hours, but I’d still check it after 3 to see if it’s tender. In terms of timing the vegetables, just take them out when they are cooked and reheat before serving. Hope you enjoy it!

      - Jenn on March 18, 2018 Reply
  • 5 stars

    Thank you very much for this recipe. I used it today for St Patrick’s Day dinner. I did one corned beef in the crockpot yesterday (for sandwiches tomorrow) which is how I usually cook it. Usually boil the potatoes and carrots, and steam the cabbage. But this recipe was just delicious! The meat was very tender. I got involved with arriving company so the vegetables did not get the attention they should have so they were a little overdone, but very, very tasty. I don’t think anyone could tell that the “secret” ingredient was horseradish, as I don’t think it tasted like horseradish. I will never go back to my old way; this recipe is it for me from now on. PS I did not make the horseradish sauce.

    - Mary Murphy on March 17, 2018 Reply
  • 5 stars

    Hi Jenn! I made your corned beef today & it was excellent. My husband raved about it. It was by far the best I’ve ever made thanks to you. I loved the veggies with the butter & horseradish combo also. I am anxiously awaiting your book I preordered. Your recipes never disappoint. Thanks again!

    - Linda on March 17, 2018 Reply
  • 5 stars

    Made it for St. Patrick’s Day dinner for our extended family. Everybody loved it, including the youngest children who didn’t want to try it. Not only did they love it, they ate most of it. The vegetables were amazing! Thank you!

    - Patricia Christie on March 17, 2018 Reply
  • 5 stars

    My favorite Corned Beef and Cabbage recipe ever!

    - Julie on March 17, 2018 Reply
  • 5 stars

    Another hit from Jenn. We especially liked the sour cream horseradish sauce as an accompaniment. Easy to prepare. Easy on the tongue. Yum. Thank you for making St. Paddy’s Day dinner a great success.

    - Mommo on March 17, 2018 Reply
  • 5 stars

    Oh, my stars! This was SO good – and “hands off” is an understatement! I have never fixed corned beef before, and it certainly won’t be the last time! The vegetables were very flavorful, and the horseradish butter put them over the top! I followed the recipe exactly, and it was absolutely delicious. Thanks, Jenn, for another winner!

    - Sarah on March 17, 2018 Reply
  • 5 stars

    I make corned beef and cabbage every year, and my family said this was the best St. Paddy’s Day meal I’ve ever made. Rave reviews from everyone!

    - Lacy on March 17, 2018 Reply
  • 5 stars

    Despite being Irish ☘️ , I have never made corned beef and cabbage, nor had the inkling to until this recipe came to my email. It looked so good that I went to the store and bought everything today. It was delicious! I made extra potatoes and extra carrots and cooked the cabbage on a separate pan in my second oven. Everything was delicious! I can say that if you’re not a big fan of horseradish you may want to roast the veggies without it because it’s a pretty strong taste. I, however, love horseradish so the veggies and the sauce were great to me. Served with cold Irish beer for a yummy and festive St. Patrick’s dinner. Thanks Jenn – love your website and use it constantly!!

    - Amy on March 17, 2018 Reply
  • Dearest Jenn, made this recipe exactly as written with one exception due to time constraints. Slow cooked the brisket. Roasted vegetables are not-to-be-believed delicious. The cooking aromas permeated the house. Yummers. Family enjoyed it and asked that I make it again SOON. Thank you. (Your recipes never disappoint.)

    - Paula on March 17, 2018 Reply
  • I’ve got this in the oven right now with a 3.3 lb corned beef round. Stupidly, I forgot to cover it with foil for an hour and a half. Is all hope lost?

    - Dani on March 17, 2018 Reply
    • Hi Dani, I think it’ll be okay now that it’s covered for the remaining time.

      - Jenn on March 17, 2018 Reply
      • 5 stars

        It turned out great! I’m not a fan of horseradish and I didn’t like the cream sauce as a result, but the roasted veggies with the horseradish butter were to *die* for. I’m glad I’ll have a use for the rest of the bottle. Thanks for helping me to play with new flavors!

        - Dani on March 17, 2018 Reply
  • 5 stars

    This was so good!!! I don’t care for the boiled dinner so I was so happy to find this recipe. My husband loved it also.

    - Paula West on March 17, 2018 Reply
  • Hi Jen, love your recipes, but I am stumped, you state:
    put melted butter/horseradish/salt/pepper in bowl set aside, but then there is no mention of it again, when do I use this. I am cooking the meat now, hope it wasn’t suppossed to go in there??? HELP

    - Lucy on March 17, 2018 Reply
    • Hi Lucy, I’m not seeing that in the recipe but you’re supposed to drizzle the horseradish-butter over the veggies before they go into the oven. Hope that clarifies!

      - Jenn on March 17, 2018 Reply
      • 5 stars

        Out of this world, fantastic, thanks Jen for another superb recipe.

        - Lucy on March 18, 2018 Reply
  • My husband brought home a 3.5 # corned round. It is about 2.5 ” thick. I’ve had good luck with this corned cut before in the crockpot, but I want to try your roasting method. How long should I cook it? I’ve always oven roasted the vegetables in the past. This time I’ll roast them with your horseradish butter. Thank you.

    - Martha White on March 17, 2018 Reply
    • Hi Martha, Cook time should still be 3 hours. Hope you enjoy it!

      - Jenn on March 17, 2018 Reply
  • Can’t wait to try this! Do you think I could make the corned beef the day before and reheat, cooking the veggies separately on the day I’d like to serve them? We will be out on St Patty’s day so I would like to serve it the following day-but won’t have time to cook it that day. Thank you!

    - VIRGINIA on March 17, 2018 Reply
    • Sure, Virginia – corned beef reheats well.

      - Jenn on March 17, 2018 Reply
  • Hi, Jenn!
    Experience has taught me that the bigger the brisket the better it is. Since my local butcher knows this, he saved me a whole corned beef brisket this year: 11.9 lbs.! How much time do you think?? It’s not overly thick, but long to the tip. Thanks!

    - Fran Antolina on March 17, 2018 Reply
    • Hi Fran, It’s hard to say as I’ve never cooked a corned beef that large. I’d probably cut it in half and cook the two pieces side by side for about 4 hours.

      - Jenn on March 17, 2018 Reply
  • Jenn, Am always so excited to get your new recipes. Those I have tried have been spot on keepers! Have preordered your book and would not hesitate to try any of your recipes on guests because you have become a trusted partner in my kitchen. My question., have made corned beef for years. This year, for the first time, I bought a “first cut” corned beef from Boars Head. It doesn’t look nearly as fatty. It is only 2.480 lbs. Will your oven method still produce a tender corned beef given it doesn’t have that layer of fat? If so, how long should it be roasted?

    - Rae on March 17, 2018 Reply
    • Hi Rae, I always use flat cut corned beef with just a thin layer of fat on the top, and it’s always tender so I wouldn’t worry. And I’ve used this method for corned beef briskets ranging in size from 2 to 4 pounds with no issues – the cook time will be the same. So glad you’re enjoying the recipes…I’d love to know how it turns out!

      - Jenn on March 17, 2018 Reply
      • Hi Rae, I just read your comment again and realized you bought first cut not flat cut. Typically “first cut” corned beef is already cooked and sold in the deli section of the supermarket. Is that what you have?

        - Jenn on March 18, 2018 Reply
        • 5 stars

          Hi Jenn, It was an uncooked corned beef. I asked you too late to get an answer to my question. I decided to fully submerge the corned beef in water, and bake as per your instructions. It was wonderful! The veggies I followed your instructions and were wonderful! Cream sauce was very nice. Thanks! Rae

          - Rae on March 21, 2018 Reply
  • Can I use beer instead of water?

    BTW – love your recipes – they are always a hit!

    - Michelle S on March 17, 2018 Reply
    • Sure, Michelle – that should be delish. Please lmk how it turns out!

      - Jenn on March 17, 2018 Reply
  • 5 stars

    FINALLY! I have made corned beef and cabbage for St. Patrick’s day every year for six years and this is the first one that actually turned out. The meat was tender and the veggies were delicious. Don’t even get me started on the horseradish cream sauce…I ate at least three times as much corned beef because of it. 🙂 Thank you for ANOTHER winner Jenn!

    - Jessica on March 16, 2018 Reply
  • 5 stars

    I loved the roasted veggies. I didn’t make the cream sauce but the veggies moved it up another level. So much better than boiled. I also pre-ordered your cookbook. Every recipe I have tried is 5 star. Thanks for your passion!!!

    - Michele on March 16, 2018 Reply
    • Hope you enjoy the book, Michele – thank you! 💕

      - Jenn on March 17, 2018 Reply
  • 4 stars

    First off the bat I have to admit I did not use corned beef. I just happened to see your recipe before I put a whole chicken in the oven and thought the veggies would be good with it. Kept temp as you suggested and put everything in oven at same time. Had to pull the cabbage out after about an hour and fifteen mins but left carrots and potatoes in til ready. They seemed to take quite a while to carmalise; I actually turned the temp up once the chicken was out and let them crisp up. The horseradish sauce was delicious (especially next day for left overs) but didn’t notice too much difference in the potatoes and carrots that had been drizzled with the horseradish butter. Perhaps because I make your roasted carrots with thyme on a regular basis, I felt the veggies a little underwhelming but I would definitely make the sauce again.

    - Kathy on March 16, 2018 Reply
    • Glad you enjoyed, Kathy! I would normally add more salt to the vegetables, which might be what was lacking for you — but since corned beef is brined and quite salty, I purposely under-salt the vegetables so everything is balanced.

      - Jenn on March 16, 2018 Reply
      • 4 stars

        Good point I hadn’t thought about the saltiness of the beef v the chicken, will for sure give it another go, especially with the corned beef. Pre ordered your book and can’t wait for it to come out, I have shared your recipes with my kids and they too are once upon a chef fans:)

        - Kathy on March 17, 2018 Reply
        • 😊

          - Jenn on March 17, 2018 Reply
  • 5 stars

    Hi Jenn, I’m allergic to garlic. Can I just use a flat cut piece of brisket in place of the pre-packaged corned beef in this recipe? Obviously no seasoning packet–just salt and pepper? Just looking for a no muss no fuss way to prepare some clean, lean, moist beef–realize you have a great sounding brisket recipe (I’m also allergic to onions, etc.)–but just need to keep this a little simpler and love the way it cooks covered in the oven. Thank so much for any thoughts you may have.

    - Diane on March 16, 2018 Reply
    • Hi Diane, I think that’d work, although I’d probably sear the brisket first on the stovetop to add flavor. You might also use beef broth instead of water. Hope that helps!

      - Jenn on March 16, 2018 Reply
  • Hi Jenn,
    I was excited to try this recipe and went to the butcher and purchased a great looking beef brisket. As I prepared the ingredients to make the corned beef today, I realized that there is a difference between beef brisket and corned beef brisket. I learned that corned beef brisket has already been cured and one I purchased required at least a week in a salt brine. Perhaps no one else would make this mistake, but thought I would mention it in case! Will try the recipe another time with the correct meat!

    - Andrea on March 16, 2018 Reply
    • Hi Andrea, sorry for any confusion! I’ve just added a clarification to the recipe. Not sure if you’re looking for a brisket recipe, but I’ve got one you may want to give a whirl. Hope you enjoy if you make it!

      - Jenn on March 16, 2018 Reply
  • Hi, Jenn.

    I have always avoided this boiled meal but your looks tempting (I love horseradish!). Before I buy the corned beef, though, what is the difference between “flat cut” and “point cut”? Not so much the technical difference but more like the pluses and minuses of each? I think one reason I never make this dish starts in the grocery store where some people recommend flat and others point…and then I go to the deli, buy it sliced and make Reubens!

    - Jane on March 16, 2018 Reply
    • Hi Jane, The point cut has more fat/marbling. I definitely prefer flat cut corned beef, as it’s leaner and plenty tender. I promise you it is worth making yourself – it reminds me of the fresh-steamed corned beef you find at the best Jewish delis in NYC.

      - Jenn on March 16, 2018 Reply
  • Will try out this recipe for sure. Would small red potatoes work as well? Thanks.

    - Paula on March 16, 2018 Reply
    • Definitely!

      - Jenn on March 16, 2018 Reply
  • Jenn
    Do you have a guess estimate for time to cook the meat per lb.? I have a 3 1/4 lb. roast.
    Thank you
    Karen

    - Karen on March 16, 2018 Reply
    • Hi Karen, Cook time should be the same (3 hrs).

      - Jenn on March 16, 2018 Reply
  • I bought my brisket before seeing your recipe and it’s only 3 pounds. I want to use your method of roasting though, so should I reduce the cooking time? Or is there an internal temperature for the meat to reach that I can watch for?

    Thanks for everything 🙂

    - Kevin on March 16, 2018 Reply
    • Hi Kevin, No need to reduce the cook time – 3 hrs is still good.

      - Jenn on March 16, 2018 Reply
  • 5 stars

    Today was our 50th anniversary and instead of going out we decided to eat at home. GOOD idea. This was fabulous. I cooked the corned beef in a pot but roasted the vegetables per your instructions. My husband likes his horseradish plain but he was over the moon with your sauce! Picture perfect on the platter too.

    - Lori Crawford on March 15, 2018 Reply
  • Hi again Jenn, About what size rimmed baking sheet do you use for the amount in the recipe? Thanks again!

    - Sandra on March 15, 2018 Reply
    • Hi Sandra, I use a half-sheet pan, which is 13″ x 18″. Hope that helps!

      - Jenn on March 15, 2018 Reply
  • Hi Jenn,
    I have never made beef brisket before, but your recipes never fail, so I thought I would try yours. I found a corned beef brisket, but instead of the flat cut, I picked up the more expensive angus. It still looks reasonably flat to me, maybe not as thick? The man behind the meat counter explained that it was a better cut of meat with a little more fat than the flat cut. Would this be ok to use?
    Thanks for your help.
    Rhonda

    - Rhonda on March 15, 2018 Reply
    • Hi Rhonda, Sounds like you picked up the point cut, which typically has more marbling. Should be fine!

      - Jenn on March 15, 2018 Reply
  • Hi Jen, I have two questions. Would using small red potatoes work for the oven roasting? And if I roast two corned beefs, for a total of about 8 pounds, in the same pan, do I still count the time as though it were just one roast, so still the same about 3 hours? Leftovers, you know! I’m going to do half my veggies with your roasting method, and the other half I’ll add to my roasting pan that last hour. Will let you know the feedback from an avid St. Patrick’s Day group! Thanks!

    - Sandra on March 15, 2018 Reply
    • Hi Sandra, The red potatoes will work nicely. Re. the cook time – since that’s quite a bit more, I’d probably allow an additional hour. Hope your crowd enjoys!

      - Jenn on March 15, 2018 Reply
  • I love all your recipes because I can finally prepare my family an edible meal! I was so excited to see your corned beef and a cabbage recipe. Can I use Savoy cabbage instead of green cabbage or should I just go buy green cabbage for the best dinner result?

    - Michele on March 15, 2018 Reply
    • So happy you’re enjoying the recipes, Michele! I’d stick with the green cabbage. Savoy cabbage leaves are tender so I’m not sure how well they’d hold up during the slow roast.

      - Jenn on March 15, 2018 Reply
  • I am going to try this for my husband who LOVES corned beef! I have never found a preparation that I liked. This sounds great! I’ll let you know how it goes! Thank you!

    - Andie on March 15, 2018 Reply
  • Hi Jenn, I’m planning on making this tomorrow. I have a 3 1/4 lb brisket. How should I adjust the roasting time? do you know how long per lb.?
    By the way, I love your recipes & I have already pre-ordered 2 of your cookbooks, one for me & one for my daughter, everything I have made from your blog has been delicious! Karen

    - Karen on March 15, 2018 Reply
    • Cook time should still be about 3 hours. Hope you enjoy the corned beef and thanks so much for your support with the cookbook! 🙂

      - Jenn on March 16, 2018 Reply
  • Hi Jenn,
    I need some brisket education! Is there a difference between a plain beef brisket and a corn beef brisket? I went to Whole Foods and all they had was a corn beef brisket that was already marinating in all this seasoning and then a plain beef brisket. I think your intention is to use a plain brisket. Please advise.
    Thank you.

    - Lauri S. on March 15, 2018 Reply
    • Hi Lauri, Yes, for this recipe you want a corned beef brisket, which is salt-cured.

      - Jenn on March 15, 2018 Reply
  • I don’t see an oven temperature in this recipe

    - Anne Lott on March 15, 2018 Reply
    • Hi Anne, The corned beef should be roasted at 325°F/165°C. Hope you enjoy!

      - Jenn on March 15, 2018 Reply
  • 5 stars

    Five stars for the suggestion! My husband is not a fan of cooked carrots. What would you recommend instead? Many thanks.

    - Lynn Kalcic on March 15, 2018 Reply
    • You could try turnips or parsnips in place of the carrots. Hope you enjoy!

      - Jenn on March 16, 2018 Reply
  • What is in the seasoning packet? Can we make it up ourselves if we can’t find it in the store?

    - Yvonne on March 15, 2018 Reply
    • Sure Yvonne, you’ll need about a teaspoon of spices, including mustard seeds, coriander seeds, and allspice berries. I’d also add one bay leaf. Hope you enjoy!

      - Jenn on March 15, 2018 Reply
  • I have tried several of your recipes and I have enjoyed them very much.

    Would you let me know what the Nutritional breakdown of this entree? I am particularly interested in the sodium content. My husband is on a low sodium diet and he enjoys corned beef. Just need to figure out how to keep the salt level down.

    Thank you for sharing your recipes with me.

    - Anna B. on March 15, 2018 Reply
    • Hi Anna, I just added the nutritional info for this. The sodium is quite high (corned beef is salt-cured so that accounts for a lot of it). The recipe specifies that you rinse the corned beef before proceeding which will remove some of the salt. You could also cut back the added salt in the recipe, but anyway you slice it, it’s definitely a high-sodium meal. Hope you enjoy if you make it!

      - Jenn on March 16, 2018 Reply
  • Hi Jenn –

    My corned beef brisket is larger, a little over 5 pounds. How long should I roast it before adding the pan of vegetables? Thanks.

    - Linda R. on March 15, 2018 Reply
    • Hi Linda, for a 5-pound corned beef, I’d suggest 4 hours in the oven, so you’d want to put the veggies in the oven after 2-1/2 hours. Hope you enjoy!

      - Jenn on March 16, 2018 Reply
  • Hi Jenn,
    I don’t like horseradish. Does the horseradish taste like horseradish on the vegetables, or does it just add flavour? Can you recommend a substitute for horseradish for the cream sauce? Thanks.

    - Laura Kargov on March 15, 2018 Reply
    • Hi Laura, this really doesn’t taste strongly of horseradish — it just adds flavor. If you’d prefer not to use it, you could try a spicy mustard instead. Hope you enjoy the corned beef!

      - Jenn on March 16, 2018 Reply
  • Hi Jenn,

    Looks like a great recipe! One question, do all corned beef briskets come with a seasoning pack (I am used to seeing the “cook in the bag style”)? If they don’t, do you have a recipe I can use to mimic the seasoning?
    Thanks!

    - Jaclyn on March 15, 2018 Reply
    • Hi Jaclyn, Most of them do – if not, you can throw in a teaspoon of spices, including mustard seeds, coriander seeds, and allspice berries. I’d also add a bay leaf. Hope that helps!

      - Jenn on March 15, 2018 Reply
  • What oven temperature do you use?

    - Kathrin Wagner on March 15, 2018 Reply
    • Hi Kathrin – The oven temp should be 325°F.

      - Jenn on March 15, 2018 Reply

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