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

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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 with cabbage

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

ingredients for 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.

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

How To Make Horseradish Cream Sauce
ingredients for horseradish sauce

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

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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.

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


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


  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.

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, 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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Reviews & Comments

  • 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.

    • — Kristen on September 23, 2020
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  • 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!❤️❤️

    • — Cheryl on September 12, 2020
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  • 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:)

    • — Rachel Sharp on July 8, 2020
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  • 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.

    • — Joan on May 14, 2020
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  • I just made your roasted corned beef and am a convert – don’t think I will ever cook it any other way again.

    • — Ann on April 24, 2020
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  • 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.

    • — Terry on April 22, 2020
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  • 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

    • — Astar on April 13, 2020
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  • Absolutely delicious. The vegetables are full of flavor. The best tasting cabbage I’ve ever had!

    • — Nancy on April 2, 2020
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  • 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!

    • — Catherine Arthur on March 30, 2020
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  • 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.

    • — Stacy L Alexander on March 26, 2020
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  • 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..

    • — Murry O'D on March 26, 2020
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    • 🙂

      • — Jenn on March 26, 2020
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  • 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.

    • — Linda Remick on March 26, 2020
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  • 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.

    • — David Noll on March 25, 2020
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  • 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!

    • — VLC on March 22, 2020
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  • 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!

    • — Laura on March 21, 2020
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  • How long should I roast a 3-lb corned beef? Thank you.

    • — Kathy on March 19, 2020
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    • Three hours should still be appropriate. Hope you enjoy!

      • — Jenn on March 20, 2020
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  • 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☹️

    • — Kathleen on March 19, 2020
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    • Hi Kathleen, sorry you had a problem with the veggies. Did you roast them on the bottom rack in the oven?

      • — Jenn on March 20, 2020
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  • 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!

    • — Diane Cooper on March 19, 2020
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  • This was wonderful

    • — Kitty on March 18, 2020
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  • 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.

    • — Darcy J Wyant on March 18, 2020
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    • 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!

      • — Jenn on March 18, 2020
      • Reply
  • 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.

    • — KAM on March 18, 2020
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  • 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.

    • — Chris on March 17, 2020
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    • I did the same and it wasn’t overwhelming- just the right amount!

      • — Laura on March 21, 2020
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  • 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!

    • — Rachel on March 17, 2020
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    • 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.

      • — Debra Couyou on March 19, 2020
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  • 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!

    • — Erika O. on March 17, 2020
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  • 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

    • — Miriam Plax on March 17, 2020
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  • 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

    • — Carrie on March 17, 2020
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  • Hi Jenn! what can I swap out for the sour cream? We are limited on our grocery store products. Thank you.

    • — Suzie on March 17, 2020
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    • Hi Suzie, plain Greek yogurt would work nicely as a substitute for the sour cream. Hope you enjoy!

      • — Jenn on March 18, 2020
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  • What temperature to set oven at?

    • — Sharon on March 17, 2020
    • Reply
    • Hi Sharon, the oven should be set to 325°F/165°C. Hope you enjoy!

      • — Jenn on March 18, 2020
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  • Absolutely delicious! I had never made corned beef before and followed Jenn’s instructions without changing a thing.

    • — Lyne on March 17, 2020
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  • 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.

    • — Patty Brennan on March 17, 2020
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  • 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.

    • — Patty Brennan on March 17, 2020
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  • 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.

    • — Betsy Courty on March 15, 2020
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    • 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.🍀

      • — Jennifer Nelson on March 17, 2020
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  • 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 Peerless on March 14, 2020
    • Reply
    • 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!

      • — Jenn on March 15, 2020
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  • 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!

    • — KCC on March 13, 2020
    • Reply
    • Hi KC, you can put the beef directly in the pan (and so glad you like the cookbook)! 🙂

      • — Jenn on March 14, 2020
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      • 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!!!

        • — Kimberly Snyder on April 23, 2020
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  • 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 on March 12, 2020
    • Reply
    • 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!

      • — Jenn on March 13, 2020
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    • What temp do you use for this recipe?

      • — Paige on March 17, 2020
      • Reply
      • Hi Gail, the oven temp is 325°F/165°C. Hope you enjoy!

        • — Jenn on March 17, 2020
        • Reply
      • How long to cook a 3lb corned beef?

        • — Tara Toner on March 17, 2020
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        • 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!

          • — Jenn on March 18, 2020
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          • 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!

            • — Janelle on April 4, 2020
  • 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.

    • — PatZ on February 26, 2020
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  • Do you have a version of the recipe scaled to about 50 servings? Thanks

    • — Donald George on February 24, 2020
    • Reply
    • 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.

      • — Jenn on February 25, 2020
      • Reply
  • 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

    • — Stephanie on February 20, 2020
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  • I’m glad I found this recipe. Tried it yesterday and it was a huge success. Thank you!

    • — David Dickerson on February 6, 2020
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  • 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!

    • — Susan Green on January 29, 2020
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    • Oh bummer – im waiting for mine to be done! Acorn Squash sounds like an amazing add!

      • — crystal on March 23, 2020
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  • 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.

    • — Sharon on August 9, 2019
    • Reply
  • Hi Jenn, Thank you for doing what you do! Your site is my first go-to for recipes. And I return over and over again.

    My question is if I am using a smaller piece of meat — 2.5 pounds instead of 4 — should cooking time be adjusted down, and if so, by how much?

    • — Andrea on August 7, 2019
    • Reply
    • Hi Andrea, It may take a bit less time but you’ll have to keep an eye on it. I’d start checking for doneness around 2-2.5 hours. Hope that helps!

      • — Jenn on August 7, 2019
      • Reply
  • My stove is old and the burners simply do not hold a simmer well. So, I am grateful for an alternate way to cook corned beef. (I’ve also used a slow cooker in past, but sometimes the piece of meat is too big for my cooker.) I roasted some corned beef today for Easter dinner. Served it with your asparagus/peas risotto. Delicious! Four stars because I didn’t make the whole recipe as written.

    • — Andrea on April 21, 2019
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  • I recently made this corned beef recipe. I loved the way the vegetables were prepared. They had flavor and weren’t all weepy. The corned beef came out moist and tasty.

    • — Ruth Villalpando on April 16, 2019
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  • I made this for St. Patrick’s Day (no surprise there!) it was a great recipe. I added a little more horseradish than it calls for when making the veggies and sauce, as I wanted a little extra punch of flavor. If you aren’t big on strong flavors, the recommended amount would be perfect. Roasting the corned beef really gave it a nice, robust flavor, but kept it very moist. I like the addition of flavor by adding some of the sauce to it. This will be my go to recipe each year…. and maybe a few other times besides the holiday :). The horseradish butter will definitely be making an appearance on some veggies in the future!

    • — Stephanie on April 14, 2019
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  • Wow Wee! What a wonderful way to cook corned beef . So used to the boring slow cooker corned beef , which will remain only in the past! From now on this is my only corned beef recipe. The corned beef was so flavorful and juicy and the vegetables were perfectly seasoned. I did add rutabagas to the other veggies . Thank you for a perfect recipe!

    • — Kim K on April 11, 2019
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  • I have made corned beef in the crockpot, but never again. This is the best corned beef ever! I followed the recipe exactly the first time I made it. The second time, I made more veggies than the recipe called for, because they are so delicious. Definitely make the whole small cabbage! The horseradish sauce is delicious. Another winner from Jenn!

    • — Deborah Allwine on April 11, 2019
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  • This recipe was delicious even without the horseradish sauce, which my husband loved. Will definitely make this again.

    • — Lindsay on April 11, 2019
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  • This recipe is worth it just for the vegetables! They were seriously so good. My only complaint is that the cabbage shrinks a ton when it roasts, and it was so good there was not nearly enough. Next time I will do a pan of carrots and potatoes, and a separate pan of cabbage. The meat was fine, but I really didn’t notice a big difference between this one and the traditional boiled method. But again, those veggies were sooooo good!

    • — Erika on April 11, 2019
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  • I absolutely loved the butter horseradish roasted vegetables. I plan on using that all year round. Also the sour cream horseradish sauce for the corned beef was excellent and I used it as a dip for a snack. I shared with my neighbors in the apartment building I live in. The corned beef was tender and cooked to perfection. I love the recipes on this website because they turn out exactly as Jenn says they will. I have made several things now and I come back to this website when I’m looking for new recipes.

    • — Sherry G Mason on April 11, 2019
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  • This was absolutely the best corned beef dinner I’ve ever made. My husband who is not a big fan of corned beef loved it. It was also a big hit with the rest of my family. The horseradish sauce put it over the top. Thanks for sharing!

    • — Mary Archer on April 11, 2019
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  • In the past, I’ve cooked corned beef in a crock pot and thought that was the best way. Boy, was I wrong. This is so easy and so tasty. I prepared it on St. Patrick’s Day for friends who had owned an Irish Bar. They couldn’t stop raving about it. The vegetables roasted in horseradish butter are so much better than cooking in a crock pot. The horseradish cream sauce is divine. I used an old blue roaster and the corned beef was perfect. The only substitution I made was red potatoes because I had bought them before I saw this recipe. They cook a little quicker so I just kept an eye on them. Thank you Jenn!

    • — Mary Wilson on April 11, 2019
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  • Oh my goodness. Delicious cabbage made this way! It roasts beautifully and Is so easy ! Did not use horseradish sauce all was very moist and so tasty !

    • — Susan on April 11, 2019
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  • Perfect dinner enjoyed by all! Leftovers will make delicious corned beef hash in the morning😋

    • — Linda Fasulo on April 7, 2019
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  • The Best Corned Beef recipe ever. The Veggie idea I will use all of the time in the future. Thank You

    • — Shelley on March 30, 2019
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  • This was the BEST Corned Beef my family and I have ever had!!! Everyone raved about the tender corned beef which came out perfectly along with the roasted vegetables and the FABULOUS horseradish sauce we were all impressed with this recipe. I have adopted your recipe as my new traditional go to!!!

    • — Asmooch on March 23, 2019
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  • Another recipe of yours to save! Absolutely delish! I did make a little boo boo though.. I used the horseradish I already had in my fridge and realized it wasn’t PREPARED HORSERADISH. I’ve fixed the cream sauce today by adding some PREPARED to the leftover sauce. WOW! you are right..I just made sandwiches and I could eat this Horseradish Cream Sauce on everything! Crazygood;)

    • — Heather Locke on March 22, 2019
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  • this was a great recipe. Corned beef was tender. Next time we need to give the veggies more time. Loved the sauce and tonight I’m making again to use with breaded chicken cutlets and mashed potatoes. May sound like a strange combo, but it works for me!

    • — Pattie on March 21, 2019
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  • DELICIOUS! I read so many mediocre reviews, I felt I had to leave this – this dish is sooo good! The cabbage may be the best part: caramelly, sweet, and tender. Cook temps and times were perfect. Thanks again, Jenn, for another wonderful dinner. Your recipes are literally always winners.

    • — Erin on March 20, 2019
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  • I found your website while looking for a baked, rather than a boiled, corned beef and cabbage recipe for St. Patty’s Day. This recipe is so wonderful! Our family loved it! I especially like how you anticipate any roadbumps in the recipe and add comments accordingly. I’ll be making more of your recipes soon – thanks, Jenn!

    • — Karin on March 20, 2019
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  • This is without exception the BEST corned beef I have ever made. Very tender meat and everyone loved the caramelized carrots and crusty potatoes. I will never boil corned beef again. Sensational recipe.

    • — MPW on March 20, 2019
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  • Hi, Jenn, I don’t have the sour cream on hand but do have about 2/3 cup Creme fraiche and whole milk yogurt- assuming this would be an ok substitute for the cream sauce?

    • — M Dulaney on March 19, 2019
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    • Yup – hope you enjoy!

      • — Jenn on March 19, 2019
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  • Made this exactly as written and it was super easy in the oven and FANTABULOUS!! Looking forward to leftover reubens. Thanks for the great recipe

    • — Angela on March 18, 2019
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  • Meant to make this last year, but got around to it this year. Good stuff! I never ate boiled cabbage when I used to use the slow cooker for this meal, but it’s a whole different vegetable when it’s roasted! Followed the recipe to the letter and it came out just right. I won’t be going back to the slow cooker method! I can see roasting these veggies and others in this manner and with this sauce all year around.

    • — Cristina on March 18, 2019
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  • DELICIOUS!! The best corned beef recipe I have tried! Everything tasted great! The horseradish sauce put it over the top. I served ten people and double the recipe and still had no leftovers 🙂 ! I have not tried a recipe from you I did not like, love your cookbook as well. Thank you!!

    • — Kathy S on March 18, 2019
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  • We LOOOOVED this recipe! I usually do the crock pot route but this had such better flavor and I didn’t feel as though it was swimming in fatty juices. We actually did 3 large briskets (2 point and one flat) in a Super Big foil pan bc we were having family over and my husband loves leftovers for Reuben sandwiches. It took 4.5 hours but everything came out delicious! I did the carrots and cabbage on a side cookie sheet for the last hour, and made mashed potatoes to go with … served with some sour dough bread, soda bread and Kerrygold butter – to die for! Thanks again for the recipe and Happy St Patrick’s Day!

    • — Heather on March 18, 2019
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  • I’ve made this twice now and it is so delicious! This most recent time though I soaked the brisket for a few hours in water before cooking it and reduced the salt by a third for the veggies because I wanted a slightly less salty dish. I am still perplexed though as to why my veggies took almost 2.5 hours to cook instead of the 1.5 mentioned on here and was wondering if you had any ideas suggestions on what to do different next time?

    • — Natalie on March 18, 2019
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    • Hi Natalie, I’m surprised that the veggies took that long to cook. Next time you make this, I would either put them in the oven earlier and/or cut them into smaller pieces.

      • — Jenn on March 19, 2019
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  • Wow! What a great Irish ☘️ dinner we just had, courtesy of Jenn at Once Upon a Chef! Usually, I’m tempted to stray from recipes, but this year simply followed the very simple instructions. Everyone enjoyed a wonderful meal. Okay, the only thing sort of different was I cut the cabbage into wedges and they looked a bit neater….I had been concerned they would overcook if shredded more. Thanks, Jenn!

    • — Lauren on March 17, 2019
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  • Just finished a wonderful Corn Beef Dinner, thanks to you. This was an awesome dinner. awesome, awesome eating. This recipe is a keeper.

    • — Robert Gardner on March 17, 2019
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  • As always a wonderful recipe, Jenn, thank you. Followed the recipe exactly as written, except for a change in method with the veggies. I chopped the carrots first and tossed them in a bowl with 1/3 of the butter horseradish sauce, before placing them on the cooking sheet. Followed with the potatoes tossed with 1/3/sauce and and then lastly the cabbage. I thought it made it easier than placing them on the sheet together, tossing them with the sauce, and trying to keep them apart. Dessert was your recipe for flourless chocolate cake with meringue topping.

    • — Sandy Moran on March 17, 2019
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  • Thanks Jen! This was absolutely the best corned beef and veggies I ever had! Followed directions exactly and it turned out perfect! The horseradish sauce put it over the top!

    • — Cindy on March 17, 2019
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  • Made this exact recipe tonight and it was amazing…..5 stars

    • — leslie richards on March 17, 2019
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  • This was delicious and meat didn’t shrink as much as when boilec. Loved the slight toothyness of the carrots and cabbage. Will be my go to!

    • — RENATE S PLUMMER on March 17, 2019
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  • This was EXTRAORDINARY. I will never make corned beef another way. It was so much more beautiful to present this, instead of gray looking boiled veggies. The corned beef wasn’t overwhelmingly salty like some recipes and everything just tasted so darn good. Don’t skip the horseradish cream – divine. The only “flaw” was a lack of veggies – we’ll definitely double it next time to serve 6. Thank you so much Jenn! We followed it with your Bailey’s brownies – always a hit. This was pretty minimal effort for tasting so much better than boiling it.

    • — Lynnessa Struble on March 17, 2019
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  • Excellent! My new go-to corned beef recipe with the fixings! My family loved it. We especially like how the veggies browned up. I had always used aluminum foil – never will again! Next time will roast 2 corned beeves so we can have some left-overs.

    • — Patrice on March 17, 2019
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  • So amazing! I loved the horseradish cream sauce on the veggies and also the dipping sauce. It was perfect! The only change was I cooked the corn beef at 325 for 3 hours by covering it with brown sugar and Guinness beer. The contrast between sweetness of the brown sugar and the horseradish sauce was delicious! For dessert your coconut cream pie. The perfect way to finish St. Patrick’s Day! My guests were so impressed…but I told them it was your recipes, I just followed the directions!

    • — Nancy on March 17, 2019
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    • The brown sugar/beer sounds delicious, Nancy!

      • — Jenn on March 17, 2019
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  • I have always had good luck with your recipes. This one is a fail. Corned beef was not close to cooked after 3 hours and I only had a 3 pounder. Veggies were ok, I don’t taste what others are raving about. Will be cooking my next corned beef in the instant pot.

    • — j fox on March 17, 2019
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  • THANK YOU for posting this recipe! I was very excited to try the roasted corned beef and vegetables. We had it this evening and I now have a new way to cook my Corned beef! It was moist, tender and delicious. My husband loved the vegetables except for the cabbage. It tasted a little stronger roasted. I also made the Irish soda muffins, excellent. You made my day! Blessings.

    • — Lori Stewart on March 17, 2019
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  • Best I have ever made. Will always bake corned beef. Thanks!

    • — Patricia Romig on March 17, 2019
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  • The temperature is way off! 325? For roasting vegetables that won’t get it done. I really wanted to believe it – but as an older home cook (79) – not a chef – I knew it was off. Did small pan as the recipe suggested for the veggies – tsk tsk.
    My second pan was at normal temp for roasting veggies so they are crisp potatoes and decent carrots.
    The recipe is good – the corned beef I turned up to 350 from the beginning – so it is perfect.
    The low ratings to due to oven temp you have listed.

    • — Linda Oelze on March 17, 2019
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    • So sorry you had a problem with the vegetables–while everyone’s oven is different, I haven’t had a problem with them being fully cooked due to the long time in the oven. If you make these again (and want to keep the oven temp the same), I would try cutting the veggies into smaller pieces. Glad to hear you enjoyed the corned beef, though!

      • — Jenn on March 19, 2019
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  • What temperature for the corned beef?

    • — Jane on March 17, 2019
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    • Hi Jane, the oven temp is 325°F/165°C. 🙂

      • — Jenn on March 18, 2019
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  • I should have listened to a reviewer who said it came out too salty. Experienced people say to leave the corned beef in fresh water for a few days.

    • — Ken on March 17, 2019
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  • Meat came out tender but salty. Corned beef is salty but I guess boiling removes some salt where roasting did not. The horseradish butter was way too salty! I questioned the addition of 1-1/2 tsp of salt but followed the recipe. My cabbage came out crispy like a potato chip and very very salty. I decided not to serve to my guests!
    2 pans of vegetable would be better. The meat cooks down. I would add the cabbage to the roasting pan with the meat if I try again. I did not yet try the creme sauce. Maybe this will make the difference.

    • — Diana on March 17, 2019
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  • Excellent. I cheated, my grocery store didn’t have a corned beef brisket that I wanted, so I asked the deli department to cut me a few slices of corned beef extra thick. I prepared and cooked the vegetables as instructed until almost done, then added the slices of corned beef over the top of vegetables w/some of the horseradish butter to melt over the slices of beef as it heated. The flavor from the corned beef and butter melded down on top of the vegetables. It was all just delicious! Quick, easy, and yum.

    • — Ruby on March 16, 2019
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  • Hi, Jenn:

    To those who think corned beef is too salty, I got a tip years ago that works. Boil the corned beef in water for around 20 – 30 minutes. Wait till the salt comes to the top then toss the water and cook in fresh water. Also, I buy pickling spice for the seasoning. I place the spices in cheesecloth, tie it up in a ball and toss in water. That way the spices don’t cling to the meat and you get the same flavor.

    Happy St. Patrick’s Day to everyone.

    • — Maria Carmody on March 16, 2019
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  • If I want to prepare the vegetables in advance, should I keep the halved potatoes in water so they don’t turn brown? Or maybe par cook them in boiling water?

    • — Vivian on March 15, 2019
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    • Hi Vivian, Yes, I’d keep them in water. Enjoy!

      • — Jenn on March 16, 2019
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  • Can I make this in a convection oven?

    • — Vivian on March 15, 2019
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    • Sure, Vivian – just reduce the heat by 25°F.

      • — Jenn on March 16, 2019
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  • Hi, I plan on cooking about 8lbs of Corned Beef, approximately how long to cook that amount? This will be the first time that I’ve roasted it. I’m excited to give it a whirl! Thanks! 🍀

    • — Mary Ellen on March 15, 2019
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    • Hi Mary Ellen, For an 8 lb. brisket, I’d cut it into two 4-pound pieces and roast them side-by-side for the amount of time specified in the recipe. Hope you enjoy!

      • — Jenn on March 16, 2019
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      • I couldn’t find the brisket. Can I use any other cut of corned beef? I would love to try nmm this recipe. Thanks..

        • — Vera on March 16, 2020
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        • Hi Vera, I believe that there are flat and point cuts of corned beef, either of which would work fine here. (I’m not familiar with any other cuts) Hope that helps!

          • — Jenn on March 19, 2020
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  • Jenn I have a question, I usually cook my cabbage with the corned beef to pick up the flavor of the seasonings used to make the corned beef, Is it possible that after 1 hour and 30 minutes I can pull the corned beef out of the oven and place the cabbage wedges around the corned beef and cook for the other 1hr and 30 min? As you can guess I love cabbage.

    • — Therese F Cislak on March 15, 2019
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    • Sure, Therese, that’s fine. Enjoy!

      • — Jenn on March 15, 2019
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  • Trader Joe’s has the incited corned beef but the seasoning is already in the meat not sold separately- how would you adjust the recipe ?

    • — Marsha on March 15, 2019
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    • Hi Marsha, If you wanted to add some seasoning, try combining some mustard seeds, coriander seeds, and allspice berries (you’ll need about a teaspoon total). Use any combination depending on what you have in your spice cabinet. I’d also add one bay leaf. Enjoy!

      • — Jenn on March 15, 2019
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  • Can this be roasted in a convection oven?

    • — Vivian on March 15, 2019
    • Reply
    • Hi Vivian, Yes but I would reduce the temperature by 25°F.

      • — Jenn on March 15, 2019
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  • We really enjoyed the roasted veggies and the sour cream sauce. I did use less than half the salt the recipe called for and it was just right. Next time I’d skip the cabbage and go with Brussels sprouts. We didn’t enjoy the corned beef. It was too salty to eat (and I rinsed very thoroughly). I’m hoping it will be OK in corned beef hash. Next time I’ll go with the boiled corn beef and the roasted veggies.

    • — Stacy on March 15, 2019
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  • how hot the oven?

    • — virginia on March 14, 2019
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    • Hi Virginia, The oven should be set to 325°F/165°C. Hope you enjoy!

      • — Jenn on March 15, 2019
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  • Thank you so much, Jenn! Yet another fail-proof delicious recipe. I’ve been following your blog since 2009-2010, so pretty much learned to cook from it. And every single dish has been a success/added to rotation. Congratulations on the book! As a fellow DC resident, looking forward to your culinary school in the area one day, maybe. 🙂

    • — Tanya on March 14, 2019
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    • ❤️

      • — Jenn on March 15, 2019
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  • Dear Jenn, I have two questions about roasting the corned beef. If using salted butter, by how much should the salt be reduced? Is there any advantage or disadvantage to using broth instead of water in the roasting pan?

    • — Mary Wilson on March 14, 2019
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    • Hi Mary, One stick of salted butter has about 1/4 tsp salt so I’d reduce it by 1/8 tsp. If you’d like to use broth, be sure to use one that is unsalted. Corned beef is very salty and broth would make it saltier. Hope that helps!

      • — Jenn on March 14, 2019
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    • This is such a good and easy recipe. I used water, per your reply. I had already bought small red potatoes and they were fine substitutes for yellow. I did put the roast atop thin onion slices. My friends said it was the best meal they’ve had in weeks. Thank you for making me look good.

      • — Mary Wilson on March 21, 2019
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  • Hi Jenn,
    Our local supermarkets are advertising point cuts, flat cuts, and rounds of corned beef. Does it make a difference??

    • — mary on March 14, 2019
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    • Hi Mary, I’m not familiar with a round cut of corned beef, but the point cut has more fat/marbling. I definitely prefer the flat cut as it’s leaner but still plenty tender. Hope that helps!

      • — Jenn on March 14, 2019
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  • Hi Jen! Love all your recipes! I am having friends over for corned beef on Saturday night. We have an 8lb flat cut piece. Do you suggest 4 hours or 5 hours for cooking?

    • — Paula on March 14, 2019
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    • Hi Paula, so glad you like the recipes! For an 8-pound brisket, I cut it into two 4-pound pieces and roast them side-by-side for the amount of time specified in the recipe. Hope everyone enjoys!

      • — Jenn on March 14, 2019
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      • S*U*C*C*E*S*S! This was THE BEST! Thank you! I roasted the carrots and the cabbage separately and they came out GREAT! And I made your white sangria for a friend who loves Sangria! Hands down and a five-high! It was a great dinner and everyone enjoyed!

        • — Paula on March 17, 2019
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  • I made this last night for dinner. I agree….the horseradish butter takes it over the top! I am not a fan of cooked carrots, but I kept eating these! I am thinking I might make just the carrots as a side dish on Easter. Thanks for the new twist on corned beef and cabbage.

    • — Tonya Pagel on March 14, 2019
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  • Recently discovered your site and love your recipes. I want to make this corned beef and cabbage (which I’ve never done before). Because of time constraints, if I want to roast the corned beef the day before, how would I go about heating it up the next day. I envision letting it cool, removing the fat as per your recipe. Then would I slice it cold? How would I then reheat it? In the roasting liquid? Or what do you suggest? Thanks so much for your wonderful instructions and pictures. They are so helpful.

    • — Ruth on March 13, 2019
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    • Hi Ruth, Yes, remove the fat and slice it cold, then reheat in the roasting liquid, covered, in a 325°F oven. Hope you enjoy it!

      • — Jenn on March 13, 2019
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  • Amazing! Now in the regular rotation. This is the best corned beef recipe I’ve ever had. Veggies are cooked exactly as I like them and the beef is seasoned perfectly. The horseradish sauce goes great on all of it as well.

    • — Mark on March 2, 2019
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  • I’ve been waiting for corned beef to become available at Costco so I could make this again. Best method I’ve found so far, it comes out moist and tender! I made one small change. I’ve been using Brussels sprouts instead of cabbage (the same only different?) I can buy just the amount of sprouts that we need and don’t waste the rest of the cabbage which I usually fail to use.

    • — Carol on January 26, 2019
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    • This is such a good tip about using brussel sprouts! Otherwise, when I buy a whole cabbage, I have to it with my parents who live 1 hour away! 🙂

      • — Karen on March 14, 2019
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  • It was just ok.

    • — Jeanne on January 1, 2019
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  • Loved this dish! The cooking times were perfect leaving the meat and vegetables perfectly cooked with great taste. My three picky teenagers and husband loved it. Plus clean up was easy! I will definitely make again! Yum!

    • — Jill Cruz on December 25, 2018
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  • I made this for St. Patrick’s Day this year and is was phenomenal. The horseradish butter and sauce really make the dish. I made one small modification and added a bottle and a half of Guinness to roast my corned beef in for extra flavor. The beef was so tender and full of flavor (and I don’t even like beef!). I won’t use any other recipes at St. Patrick’s Day now. This one is on the “hit” list. All of my family members asked for a copy of the recipe.

    • — Tara Ruzomberka on December 22, 2018
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  • Hi Jenn, Your recipe for corned beef and cabbage looks amazing and I will definitely try it. I do have a question though. You mention a packet that I believe comes in the corned beef package? I have looked everywhere here in Nova Scotia but there are no seasoning packets in the CB package. Can I make my own seasonings? Would you be able to help me with that? Thanks again Jennifer, your book and recipes are amazing. You have a lucky family. Regards, Fran

    • — Fran on October 20, 2018
    • Reply
    • Hi Fran, So glad you enjoy the recipes! 🙂 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 October 21, 2018
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  • I am SO GRATEFUL to have found this recipe! When it comes to cooking, I am “By-the-book-Betty”, and appreciate when a recipe gives exact steps and assumes/leaves nothing out. I got great results with this recipe. I’d never cooked corned beef before & was apprehensive, but Jennifer made it so easy. The only thing is next time I know to add more water, because mine dried out. My favorite part of this recipe is the veggies in the horseradish sauce. My family LOVED these veggies! Thank you for a wonderful recipe!

    • — Jordan on October 4, 2018
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  • I am a huge salt fan, and still found this pre-packaged corned beef way too salty. Will never buy or make it again.
    This recipe’s method of cooking vegetables was lovely, and I might make those again, but an hour and a half is way too long. Barely an hour had the veggies bordering on too soft, but still very tasty. All in all, I don’t think this recipe meets the high bar Jenn sets with this wonderful site!

    • I always simmer the corned beef for a couple of hours (without the spice pack) and toss out the “salty” water.

      • — Rick on December 30, 2018
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      • Assuming you simmer stove top and then roast in oven. What amount of time in oven.?

        • — Melissa on March 15, 2019
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  • 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!

  • 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!

  • 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!

    • LOL! Glad you liked it!

  • 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!

  • 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.

  • 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

    • 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!

    • Do your stores carry a mix called pickling spices? That’s what I use!

  • 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!

    • Welcome, Terry! Glad everyone enjoyed. 🙂

  • 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

    • 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.

      • I soak the corned beef for 8 hours or overnight before roasting and it’s perfect. Love the horseradish butter. Thanks!

        • — Michele on March 15, 2019
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  • 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!

  • 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!

  • 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
    • Reply
  • 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.

  • 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.

  • 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.

    • Hi Lynn, It holds up (and reheats) beautifully so I think that’d work. 🙂

  • 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!

  • 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

  • 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!!

  • 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.

    • 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!

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

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

  • 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

  • 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.

  • 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?

    • 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.

      • 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!

        • 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!

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

  • 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!

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

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

  • 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!

  • 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!

  • 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!!

  • 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)

  • 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.

    • 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.

      • So sorry this one was not a hit for you – I appreciate your feedback!

    • 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.

    • Exactly!

      • — Linda Oelze on March 17, 2019
      • Reply
  • 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!

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

  • 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?

    • Glad you enjoyed it, Pam! And yes, the book will be available in e-book format.

  • AWESOME! Made exactly as recipe stated.

  • 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!

    • Love that idea, Steve!

  • 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

    • That’s surprising, Doris – perhaps they were cut very large?

  • 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
    • Reply
  • 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.

  • 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 😊

  • Planning to make this tonight! The corned beef I bought does not have a seasoning packet. What do you suggest as an alternative?

    • 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!

      • 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.

  • 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!

    • 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!

  • 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.

  • 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!

  • 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
    • Reply
  • My favorite Corned Beef and Cabbage recipe ever!

  • 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.

  • 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!

  • 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!

  • 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!!

  • 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.)

  • 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?

    • Hi Dani, I think it’ll be okay now that it’s covered for the remaining time.

      • 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!

  • 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.

  • 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

    • 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!

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

  • 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.

    • Hi Martha, Cook time should still be 3 hours. Hope you enjoy it!

  • 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!

    • Sure, Virginia – corned beef reheats well.

  • 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!

    • 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, 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?

    • 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!

      • 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?

        • 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

  • Can I use beer instead of water?

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

    • Sure, Michelle – that should be delish. Please lmk how it turns out!

  • 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!

  • 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!!!

    • Hope you enjoy the book, Michele – thank you! 💕

  • 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.

    • 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.

      • 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:)

  • 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.

    • 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!

  • 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!

    • 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!

  • 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!

    • 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.

  • Will try out this recipe for sure. Would small red potatoes work as well? Thanks.

  • 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

    • Hi Karen, Cook time should be the same (3 hrs).

  • 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 🙂

    • Hi Kevin, No need to reduce the cook time – 3 hrs is still good.

  • 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.

  • Hi again Jenn, About what size rimmed baking sheet do you use for the amount in the recipe? Thanks again!

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

  • 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.

    • Hi Rhonda, Sounds like you picked up the point cut, which typically has more marbling. Should be fine!

  • 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!

    • 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!

  • 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?

    • 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.

  • 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!

  • 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

    • Cook time should still be about 3 hours. Hope you enjoy the corned beef and thanks so much for your support with the cookbook! 🙂

  • 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.

    • Hi Lauri, Yes, for this recipe you want a corned beef brisket, which is salt-cured.

  • I don’t see an oven temperature in this recipe

    • Hi Anne, The corned beef should be roasted at 325°F/165°C. Hope you enjoy!

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

    • You could try turnips or parsnips in place of the carrots. Hope you enjoy!

  • What is in the seasoning packet? Can we make it up ourselves if we can’t find it in the store?

    • 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!

  • 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.

    • 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!

  • 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.

    • 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!

  • 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.

    • 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!

  • 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?

    • 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!

  • What oven temperature do you use?

    • Hi Kathrin – The oven temp should be 325°F.

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