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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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Excellent recipe for St. Patrick’s Day.
This is the ABSOLUTE BEST corned beef and cabbage I have ever had!!! No more mushy, water-logged New England boiled dinner for me! Having the leftovers tonight.
Thank you so much, Jenn.
ps: To answer Nancy on March 24, 2021, on another website I learned 1 hour per pound, rounded up to the next 1/4 pound. So, 2.47 pounds = 2.50 hours. My corned beef weighed 2.17 pounds, so I roasted it 2 hours and 15 minutes. It was deliciously tender! Hope this helps.
Loved this recipe! Husband is not a huge horseradish fan, so I only used half the amount–and he liked it!
I was snacking on the sauce with cabbage leftovers, it’s a tad thick but I may use it for slaw dressing!
Too much salt in the horseradish butter, but hubs added more anyway 🙄
I will definitely make this again, but the veggies only needed ½ hour
This is fantastic! Second time, less carrots, more cabbage! Didn’t change anything else, because it’s perfect the way it is! Whole family agrees and I’ve been cooking for years…
I made this recipe it was superb.
There were no leftovers.
Everyone enjoyed the horseradish sauce.
I didn’t get to give the five stars it deserves
My Irish clan loves this recipe. I’ve made it three times and excellent every time.
A.M.A.Z.I.N.G!!! Delicious! YUM! Thank you for the recipe.
Jenn,
I have a smaller corned beef (2.47 pounds) and I’m wondering if I should adjust the cooking time of the corned beef?? Thanks! I can’t wait to make this.
Hi Nancy, It may take a bit less time but you’ll have to keep an eye on it. I’d start checking for doneness around 2 to 2-1/2 hours. Hope that helps and that you enjoy!
So yummy and sooo easy! I just made this yesterday bc we had to postpone our St Pattys day meal. Followed everything as written except for using brussel sprouts instead of cabbage. I never could get my veggies to brown before bc I always used foil. Now I know what to do! Thanks Jen for another great recipe!
I’ve never been a fan of corned beef and cabbage but was determined to find a recipe that would change my mind. This was super fabulous. I invited my grown sons and their wives and celebrated St. Patty’s Day for the first time ever. Honestly, all of your recipes Jenn, are so amazing. I made the Irish soda bread as well which was delicious too. This is my go to food site. I’ve not found one better anywhere. Thanks so much for all the fabulous recipes (and I’ve made many of them).
💗
Jenn!!!! Wow! Just wow! This recipe was amazing and easy! My husband is not a fan of boiled corned beef or even corned beef at all but after making your recipe tonight he has changed his mind. The corned beef was moist and flavorful ( I copied another reviewer and cooked mine on a bed of onions and beer in my Dutch Oven). The veggies and potatoes were spot on! Nice and tender with the cabbage a little crispy! We also loved your dipping sauce!
Yum, yum. No leftovers. This is now my recipe for corned beef. Thank you Jen.
Look no further–this recipe is perfect! I made this yesterday and it was the best corned beef I ever made. Usually use the slow cooker–not anymore! Plan to use the leftover meat for sandwiches and corned beef hash. Thank you Jen ☘☘☘
I’m not making my corned beef dinner any other way from here on out.
The beef was moist, tender, and DELICIOUS!.
l loved that by delaying the addition of the seasoned vegetables, they remained tender-firm, and didn’t dissolve in to mush. They still had texture, and they were a lovely accompaniment to the corned beef.
Raised on boiled corned beef, potatoes, carrots, and cabbage. Not again. 5 stars from all who partook.
I love roasted cabbage and not a fan of watered down potatoes and cabbage with Corned beef. Loved your recipe! I added a little pure horseradish to the sauce. I also used a uncured corned beef. The entire meal was easy and delicious. Now can’t wait to try some of your other recipes!
325 seemed too low, at least it was for the veggies. I followed this “to the T”, but veg’s were al-dente (at best) and potatoes did not roast or crisp to a brown as shown. Cabbage remained crisp after almost 2 hours (basically one-off from raw consistency), and carrots definitely al-dente. I even cooked everything 30+ minutes longer since meat was larger than the recipe called for. Meat ended up not as tender as hoped. I think 325 degrees is too low a temp to get the veggies truly roasted; I even put them back in at 400 degrees to help them along. Overall disappointed.
Absolutely Delicious! I had started with another recipe when I discovered this one. Based on the first steps of the other recipe, my changes included using my Dutch oven, placing the corned beef roast in a bed of roughly chopped onions, and using Guinness instead of water but followed the remainder of the recipe. Roasting the vegetables separately in the horseradish-infused butter was amazing. The horseradish cream sauce topped the dish off perfectly. My regret is scaling down the veggies for 2 – less leftovers! Thank you for a five-star recipe!