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Roasted Corned Beef and Cabbage with Carrots, Potatoes & Horseradish Cream Sauce
Corned beef and cabbage is traditionally boiled but I prefer to roast it in the oven. I also toss the vegetables in horseradish butter to amp up the flavor. It makes ALL the difference.
Corned beef and cabbage, the traditional Irish-American dish of salt-cured brisket with vegetables, is traditionally boiled on the stovetop in a single large pot. I much prefer to slow-roast the meat and vegetables separately in the oven — and, to amp up the flavor, I toss the vegetables in a horseradish-spiked butter sauce before roasting.
These tweaks to the traditional cooking method make ALL the difference. The corned beef emerges from the oven tender and subtly spiced, and the bronzed veggies are near impossible to resist eating straight from the pan (and will have you thinking, “What else can I roast in horseradish butter?”).
This corned beef and cabbage recipe takes three hours to cook, but it’s almost entirely hands-off. St. Patrick’s Day is the perfect time to make it, when corned beef briskets are plentiful and on sale.
What you’ll need to make Corned Beef and Cabbage
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. While you may be tempted, do not trim the fat from the corned beef before starting the recipe — you’ll do that after it’s cooked.
How to make Corned Beef and Cabbage
Begin by rinsing the meat under cold running water. This will rid the meat of some of the saltiness. Place the corned beef fat side up in a large roasting pan.
Pour about 1/8 inch water around the corned beef. Sprinkle the contents of the seasoning packet into the water around the meat. Cover the pan tightly with heavy-duty aluminum foil and roast on the middle rack for 3 hours.
Meanwhile, in a small bowl, combine the melted butter, horseradish, salt, and pepper.
Mix well.
Place the carrots, potatoes and cabbage side by side on a rimmed baking sheet (do not line the pan with foil; the potatoes will stick). Drizzle the horseradish-butter mixture over the veggies.
Toss with a spatula to coat all of the vegetables evenly, keeping the vegetables separate. Turn the potatoes so that they are cut side down (they’ll get much crispier that way).
After the corned beef has roasted for 1 hour and 30 minutes, place the pan of vegetables on the bottom rack of the oven. Roast the vegetables and continue cooking the corned beef for 1 hour and 30 minutes more, until both the meat and vegetables are tender. Check on the veggies occasionally to be sure they are browning evenly.
Remove the meat from the oven and transfer to a cutting board. Let cool slightly, until cool enough to handle.
Cut off the layer of fat on top of the corned beef and discard. Slice the meat against, or perpendicular to, the grain into 1/4-inch slices.
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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Roasted Corned Beef and Cabbage with Carrots, Potatoes & Horseradish Cream Sauce
Corned beef and cabbage is traditionally boiled but I prefer to roast it in the oven. I also toss the vegetables in horseradish butter to amp up the flavor. It makes ALL the difference.
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
- 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 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.
- 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 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
- 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 1/3 of the sheet pan.
- Note: The nutritional information does not include the horseradish cream sauce.
Pair with
Nutrition Information
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- Per serving (8 servings)
- Calories: 577
- Fat: 40 g
- Saturated fat: 14 g
- Carbohydrates: 18 g
- Sugar: 3 g
- Fiber: 3 g
- Protein: 35 g
- Sodium: 2813 mg
- Cholesterol: 138 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Instead of water, I used a good ale poured over the corned beef.
I have made this recipe several times now and it is always a hit. The roasting really brings out the flavor in the beef and the veggies and the horseradish adds just the right kick. This is now my go to for corned beef and cabbage.
I have tried cooking corned beef in the oven and the crock pot. It always seemed to lack something. I tried your recipe and it is the best I have ever tried. My new to to recipe.
I just want to say thank you for this recipe! For more than 30 years my husband has complained about and refused to eat this meal! Last ST Patty’s day I decided to try cooking this way and my finikie Hubby asked to try the corned beef! He was pleased I’ve now made it several times and find it to be easier and less cleanup then the boil/crockpot method! So to anyone who thinks they don’t like corned beef try this recipe you might be surprised!❤️❤️
Love this Recipe!!! We made it at least once a month, because everyone loves it so much! Bonus is, it’s pretty easy to make! Thank you for sharing and keep it coming:)
Excellent! Big fan of corned beef and cabbage, but this recipe took it to a whole new level! Loved the horseradish butter as well!
Big hit with my family. The corn beef does shrink down once cooked. Will double the sour cream and horseradish sauce next time as we liked it on both the vegs and the beef.
I just made your roasted corned beef and am a convert – don’t think I will ever cook it any other way again.
I have made this twice now and it has been perfect each time. Who knew I was going to be such a fan of oven roasted cabbage 🙂 Everything else I was a fan of before 🙂 Great recipe.
Made this for Easter dinner and was delicious and super easy. I didn’t have horseradish so simply roasted veggies with olive oil drizzle, salt and pepper. I also roasted mushrooms and garlic cloves too! Paired it with cornbread. Yum
Absolutely delicious. The vegetables are full of flavor. The best tasting cabbage I’ve ever had!
I made this last night – a belated St. Patrick’s day meal – and it was phenomenal. Thank you for an alternate way to make this where each ingredient gets to shine. I’d only made corned beef and cabbage once before – submerged in cooking liquid all day in a crock pot. I was so tired of smelling it cooking and then everything tasted the same. This is the answer for sure! I used a point cut corned beef and it turned out perfectly. The vegetables were easy – I checked and turned them in the oven every so often – they were delicious and their flavors enhanced by the butter/horseradish. It all smelled so wonderful as it cooked and the meat was flaky and tender. Great recipe!
Delicious! I added the veggies to the roasting pan after 1.5 hrs, and poured some melted butter over them. Everything was so good! Cooked a 3.5 lb corned beef for 3 hours total. Only one pan to clean, and the liquid in the roasting pan flavored the veggies so well.
St. Patrick’s day has come and gone… Our collective new reality of ‘self-distancing’ had just started. I typically host a St. Patrick’s day dinner for our Irish friends as we collectively tell stories about our heritage, eat delicious hearty food, sip Guinness or Jameson, listen to Irish music and laugh a lot!! It had become an annual event.
I had all the ingredients so made your beautiful recipes again and then delivered the delicious meal to our friends as we all hunkered down. It was a huge hit!..
Jenn, it was delicious and satisfying.
Food is love, and your recipes demonstrate that….
Thank you for becoming a part of our Irish tradition..
🙂
I made this last year and my sister made it this year. It is absolutely delicious and the only corned beef recipe we will use from now on.
I just made this recipe with one faux pas. I was trying to do three things at once and I tossed my veggies in the horseradish cream sauce and then baked them. They were fantastic. I would give this recipe a 5/5.
Loved this recipe! I just used butter, salt, pepper, and parsley on the vegetables. Potatoes took longer than cabbage but no big deal…..I also boiled the remaining raw cabbage and mixed it with the baked cabbage and it was very good that way. I baked the corned beef in a large cast iron skillet wrapped tightly with foil….turned out perfectly tender! Thank you!
Wow- this was so easy to make and amazing! I’ve made corned beef brisket in the crock pot and boil before, but wanted to try a roast after having it at someone else’s house. This one did not disappoint and the veggies were great!
I subbed brussel sprouts for the cabbage (cut in half length wise). My potatoes could have used a little more time in the oven to be a bit crispier (I had small red potatoes cut in 4ths). Next time I will use smaller potatoes or put the veggies in sooner and pull out when they get crispy. Thanks for the great recipe!
How long should I roast a 3-lb corned beef? Thank you.
Three hours should still be appropriate. Hope you enjoy!
The corned beef and horseradish sauce was perfect. I did not have success with the vegetables. They looked dry and were not appetizing. I even added more butter and horseradish. If I did something wrong, I don’t know what☹️
Hi Kathleen, sorry you had a problem with the veggies. Did you roast them on the bottom rack in the oven?
Oh yum! What a wonderful change from boiling!
I did alter the recipe a bit. We are not horseradish fans, so I substituted stone ground mustard for horseradish in the butter drizzle. I also added garlic.
Didn’t make the horseradish sauce at all.
My family LOVED alternate way of prepping!
This was wonderful
If I double the amount of meat, do I need to cook it longer in the oven? And, can I add another sheet of veggies to roast at the same time?
I’m feeding 13 people and I want to increase the amount.
Hi Darcy, I’m guessing you’ll need to increase the cooking time by about an hour, but keep an eye on it. You’ll know it’s done when it’s tender. You can definitely add another sheet of veggies…just rotate them in the oven from front to back and top to bottom midway through cooking so they cook evenly. Hope you enjoy it!
This is the best corned beef and cabbage recipe because the flavors are distinct. Thank you, Jennifer! PS The store was out of cabbage so I only used carrots and potatoes.
Great recipe. Corned beef came out perfect – tender and juicy. My only recommendation is to double up on the horseradish butter mixture for the vegetables.
I did the same and it wasn’t overwhelming- just the right amount!
This was absolutely delicious!! Made it to celebrate St Patrick’s Day and had almost no leftovers. Really wanted something to lift our spirits and this did not disappoint! Loved the way it made the kitchen smell as it was roasting, and we had a lovely family meal together and just kinda forgot about how crazy everything in the world seems to be right now. I also baked a loaf of your irish soda bread to go with it and could not believe how something so easy could taste so good! Thanks for sharing your fantastic recipes!
I usually make the traditional New England Boiled Dinner but thought I’d try your recipe. I was a little disappointed as the meat seemed dry as opposed to when it is completely submerged in liquid. I add a can of Guinness which helps to draw out the salt which didn’t work as well because the meat wasn’t completely submerged. I did roast the meat at 350 instead of 325 due to time issue for 3 hours so I don’t know if that was a factor as well. Also when I tried to slice it as pictured it was tough so I had to slice it an angle as I usually do. It was still good but not as good as when cooked in traditional method in the slow cooker.
I made this recipe tonight. It turned out perfectly! It was the first time I’ve ever made corned beef for St. Patrick’s Day. I’ve always been intimidated; I don’t know why. I grew up eating it boiled, which was tasty, but this was incredible. I’m a married 45 year old mom of four. (I did not have horseradish on hand so I did not make the sauce.) My sister’s dear friend forwarded me the link to your St. Patrick’s Day recipes last night Thank you so much for providing joy in a challenging time!
I made this tonight since we are practicing social distancing and all the restaurants are closed around us. It turned out great! The vegetables and meat were delicious and the horseradish cream sauce was just the right addition. Will definitely make this again. Thanks
This is the second year in a row that I’ve made this! It is so good. The horseradish cream is what takes it over the top. This will be my go-to recipe from now on
Hi Jenn! what can I swap out for the sour cream? We are limited on our grocery store products. Thank you.
Hi Suzie, plain Greek yogurt would work nicely as a substitute for the sour cream. Hope you enjoy!
What temperature to set oven at?
Hi Sharon, the oven should be set to 325°F/165°C. Hope you enjoy!
Absolutely delicious! I had never made corned beef before and followed Jenn’s instructions without changing a thing.
Having read many of the reviews, I decided to make a separate pan of cabbage. I put the carrots and potatoes together and I am not a fan of turnip so, that didn’t even enter into the equation. But, man oh man, this stuff is one of those guilty pleasures that you can just make the veggies and be happy. But, as one person suggested, I am going to the market tomorrow and stock up on corned beef just so I can make it again later this year.
Hi Jenn;
First, thank you for this recipe. I grew up with the traditional New England Boiled Dinner every Sunday so, when I found this recipe, I was thrilled. Not having to boil the taste out of the beef and vegetables is a no brainer for me, but, wasn’t sure what was the best way to treat the meat and time and temp. So I am grateful to you. My house smells the way I expected and I love how tender the meat is. The only thing I changed is the sauce. Since I am not a fan of horseradish, I replaced the horseradish with dried ranch dressing mix. OMG!!!!! What a delicious sauce!!!! The veggies taste wonderful and everyone inhaled them. Thank you for posting this menu.
I have prepared corned beef for decades on top of my stove as did my mother and grandmother. It was good, we loved it with the cabbage and carrots, made Reuben’s with the left overs; little did we know! Never again. This is without question the way to go. It is so moist, delicate…not the stringy meat we are all accustomed to with corned beef. Try it, you will not regret it. I’m stocking up tomorrow while it is still on sale before St. Paddy’s day. Might actually get us through the next few weeks!!! Good stuff, folks.
I’m looking forward to making this today for St. Patrick’s Day! Being able to cook for my family during the quarantine is one of the bright spots.🍀
Hi Jen, love your site! Can’t wait to make the cornbeef cabbage and vegetables! I was hoping to make this and then take it to my brother’s house the next day. Will reheating the corned beef, cabbage and vegetables work? Any suggestions would be most helpful.
Thank you!
Rebecca
Hi Rebecca, So glad you like the site! 🙂 Yes, you can reheat this, covered, in a 325°F oven until heated through. Hope you enjoy it!
Hi Jenn,
I dug out my roasting pan and it has a V rack, should I use the rack or just put the beef directly on the pan?
PS, received a copy of your book as a gift from my brother. Just love it!
KC
Hi KC, you can put the beef directly in the pan (and so glad you like the cookbook)! 🙂
Wow! This recipe is so delicious that my husband changed his mind about his opinion about corned beef and cabbage. He originally said he hated corned beef and cabbage so I haven’t made it in our 3+ years of marriage. I finally got the confidence to take the corned beef (from 2018!) out of the freezer and followed this recipe today. My husband said Guy Fieri would be pleased! I got many compliments from him during the meal and can put this recipe in rotation. Thank you for such a wonderful recipe!!!
Hi Jenn…thank you for your continued inspiration in the kitchen. With regards to the ‘package’ in the corned beef, in Canada there is no spice package in the bag. What do you suggest in this situation?Thank you in advance.
Gail
Glad you like the recipes! Regarding the spice package, ou 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 a bay leaf. Use any combination depending on what you have in your spice cabinet. Hope that helps and that you enjoy!
What temp do you use for this recipe?
Hi Gail, the oven temp is 325°F/165°C. Hope you enjoy!
How long to cook a 3lb corned beef?
Hi Tara, It may take a bit less time but you’ll have to keep an eye on it. I’d start checking for doneness at around 2.5 hours. Hope you enjoy!
This question/reply are helpful for me today. I’m roasting a 2.5 lb corned beef for dinner tonight. I can’t wait to try it, and thank you!
Had a bunch of people last year, so I planned to cook three 2 pound corned beefs. Since I wasn’t sure if everyone would like this roasted version, I cooked 2 in the oven and 1 boiled in a pot, the traditional way. The only leftovers I had were from the boiled version – everyone loved the roasted meat and vegetables. This year I am only doing the roasted version – it was awesome!
P.s., I was also concerned the horseradish would make it too spicy – but it didn’t. It just made it yummy.
Do you have a version of the recipe scaled to about 50 servings? Thanks
I don’t George — I’m sorry! You could certainly scale the recipe up to serve more, but you’ll likely need to prepare it in several batches.
So this is my second recipe now. I am not a cook but the way that this site lays out recipes, allows me to follow with no problems. My husband is usually the cook but now he’s going through the site picking out things for me to cook next lol. I have never have corned beef before and I have decided that it’s just not for me. It’s extremely tasty, the potatoes were delicious and oh my goodness the sour cream dressing that goes on top….Wow! I just don’t like corned beef but my husband licked the plate lol
I’m glad I found this recipe. Tried it yesterday and it was a huge success. Thank you!
Yes! Made this tonight and it’s delish!
Not sure how to add a photo here, but it looks great! Used cabbage, carrots, turnips, onions, and acorn squash. All browned beautifully. Added bonus is because the corned beef roasted in the oven – my house doesn’t smell like corned beef! The flavor of the meat is subtle and really just perfect! Thanks!
Oh bummer – im waiting for mine to be done! Acorn Squash sounds like an amazing add!
Have made this recipe twice (1 with and 1 w/o creamy horseradish sauce) and it is definitely a keeper! Honestly for us the best part is the cabbage….OMG! Rest of veggies are delicious, but we have now started making a double batch of cabbage as well as stand alone for side with other dishes.
Love that recipe allows for cooking of all ingredients at same temperature!
Corned beef is very flavorful (not too salty) and fork tender.
Only challenge I have at times is adjusting cook time as we tend to get a smaller cut (2lb) since it is just for 2.