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Corned Beef and Cabbage with Horseradish Cream Sauce

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Take your corned beef and cabbage to a whole new level by swapping the traditional boiling method for oven roasting—it’s a total game changer!

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

A beloved St. Patrick’s Day tradition, corned beef and cabbage is a cherished Irish-American dish, typically featuring corned beef—a brisket cured with salt and spices—and assorted vegetables like cabbage, potatoes, and carrots. While traditionally these components are boiled together in a big pot, I’ve found that slow-roasting the meat and vegetables separately yields a far more delicious outcome. My personal twist? Adding a horseradish-spiked butter sauce to the vegetables before roasting—it makes all the difference!

No corned beef and cabbage meal would be complete without a creamy horseradish cream sauce. Its cool, tangy, and slightly spicy flavor beautifully complements the rich, salty taste of the beef. To round off this traditional Irish-American meal, serve the corned beef and cabbage with my cheddar soda bread.

“My goodness this corned beef and cabbage with horseradish cream sauce is definitely taking it up a notch! I will never boil corned beef again!”

Bonnie

What You’ll Need To Make Corned Beef & Cabbage

For the Corned Beef and Vegetables

ingredients for corned beef and cabbage
  • Corned Beef with Seasoning Packet: Named for the large “corns” or grains of salt used for curing, corned beef has a distinctive salty and savory flavor. Opt for a flat-cut brisket for even cooking and slicing. To ensure juiciness, do not trim the fat before cooking; it’s best to remove it after. Most corned beef packages come with a seasoning packet—essential for adding flavor with spices like peppercorns, bay leaves, and mustard seeds. If missing, refer to FAQs for a homemade substitute.
  • Butter: The base of the roasting mixture, butter adds richness while assisting in the browning and caramelization of the vegetables in the oven.
  • Prepared Horseradish: Combined with butter, this condiment adds a sharp, tangy flavor to the roasted vegetables. This spicy condiment is made from grated horseradish root mixed with vinegar and salt, and can typically be found in the refrigerated section of the supermarket.
  • Carrots, Small Gold Potatoes, and Green Cabbage: Roasted together in the butter and horseradish mixture, these vegetables contribute variety of textures and flavors. The carrots introduce sweetness and color; the potatoes, a creamy texture; and the cabbage, a crunchy and slightly bitter balance.
  • Jump to the printable recipe for precise measurements

For the Horseradish Cream Sauce

ingredients for horseradish cream sauce.
  • Sour Cream: Forms the creamy base of the sauce, offering a rich texture and a slight tanginess.
  • Prepared Horseradish: Provides the sauce’s signature spicy, pungent flavor. Start with a recommended amount and adjust according to taste for more of a kick.
  • Dijon Mustard: Adds depth and a mild heat, enhancing the complexity of the sauce while meshing well with the horseradish.
  • White Wine Vinegar: Introduces a bright acidity, balancing the creaminess of the sour cream and the spiciness of the horseradish.
  • Jump to the printable recipe for precise measurements

Step-By-Step Instructions

Begin by rinsing the meat under cold running water. This will rid the meat of some of the saltiness. Place the corned beef fat side up in a large roasting pan.

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

Pour about 1/8 inch water around the corned beef. Sprinkle the contents of the seasoning packet into the water around the meat. Cover the pan tightly with heavy-duty aluminum foil and roast on the middle rack for 3 hours.

making corned beef and cabbage - roasting pan covered with foil

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

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

Mix well.

making corned beef and cabbage - horseradish butter mixed in bowl

Place the carrots, potatoes and cabbage side by side on a rimmed baking sheet (do not line the pan with foil; the potatoes will stick). Drizzle the horseradish-butter mixture over the veggies.

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

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

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

After the corned beef has roasted for 1 hour and 30 minutes, place the pan of vegetables on the bottom rack of the oven. Roast the vegetables and continue cooking the corned beef for 1 hour and 30 minutes more, until both the meat and vegetables are tender. Check on the veggies occasionally to be sure they are browning evenly.

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

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

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

Cut off the layer of fat on top of the corned beef and discard. Slice the meat against, or perpendicular to, the grain into 1/4-inch slices.

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

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

horseradish sauce ingredients mixed together in mixing bowl

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

corned beef and cabbage on serving plate

Frequently Asked Questions

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

Yes, you can create your own seasoning mix for the corned beef. Combine equal parts of mustard seeds, coriander seeds, and allspice berries to make about one teaspoon in total. I would also include a bay leaf for added flavor. Feel free to adjust the mix based on the spices you have available.

Can I make corned beef and cabbage ahead of time?

The corned beef can be roasted up to 3 days ahead of time and reheated. However, for best results, roast the vegetables just before serving to maintain their crispiness. The horseradish cream sauce can be prepared up to two days in advance and stored in the fridge.

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Corned Beef and Cabbage with Horseradish Cream Sauce

Take your corned beef and cabbage to a whole new level by swapping the traditional boiling method for oven roasting—it’s a total game changer!

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

Ingredients

For the Corned Beef and Vegetables

  • 1 (4-lb) flat-cut corned beef with seasoning packet (do not trim the fat)
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons prepared horseradish
  • 1½ teaspoons salt
  • ¼ teaspoon ground black pepper
  • 6 medium carrots, cut into 2-in chunks
  • 1¼ lb small gold potatoes (about 2.5" in diameter), halved
  • 1 very small green cabbage, cored and cut into ½-inch-thick slices (see note)
  • 2 tablespoons chopped Italian parsley, for garnish (optional)

For the Horseradish Cream Sauce

  • 1 cup sour cream
  • 2 tablespoons prepared horseradish, plus more to taste
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white wine vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon sugar

Instructions

  1. Preheat the oven the 325°F. Set one oven rack in the middle position and another in the bottom position.
  2. Rinse the corned beef several times under running cold water. (No need to dry it.)
  3. Place the corned beef fat side up in a large roasting pan (you'll trim the fat after the meat is cooked). Pour about ⅛ inch water around the meat. Sprinkle the contents of the seasoning packet into the water around the corned beef. Cover the pan tightly with heavy-duty aluminum foil and roast on the middle rack for 3 hours.
  4. Meanwhile, in a small bowl, mix together the melted butter, horseradish, salt and pepper.
  5. Place the carrots, potatoes and cabbage side by side on a rimmed baking sheet (do not line the pan with foil; the potatoes will stick). Drizzle the horseradish-butter mixture over the veggies and toss with a spatula to coat all of the vegetables evenly, keeping the vegetables separate. Turn the potatoes so that they are cut side down (they'll get crispier that way).
  6. After the corned beef has roasted for 1 hour and 30 minutes, place the pan of vegetables on the bottom rack of the oven. Roast the vegetables and continue cooking the corned beef for 1 hour and 30 minutes more, until both the meat and vegetables are tender. Check on the veggies occasionally to be sure they are browning evenly. (The cabbage will brown first, so give it a toss when the bottom pieces look golden. The potatoes and carrots may need to be turned, but only if they are nicely browned on the bottom before the cook time is up.)
  7. Transfer the corned beef to a cutting board and let sit until cool enough to handle, about 5 minutes. Cut off the layer of fat on top of the corned beef and discard. Slice the meat against (or perpendicular to) the grain into ¼-inch slices. Arrange the meat on a platter with the roasted vegetables and sprinkle with parsley, if desired. Serve with the horseradish cream sauce.

For the Horseradish Cream Sauce

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

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Calories: 577
  • Fat: 40 g
  • Saturated fat: 14 g
  • Carbohydrates: 18 g
  • Sugar: 3 g
  • Fiber: 3 g
  • Protein: 35 g
  • Sodium: 2813 mg
  • Cholesterol: 138 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • am about to roast the beef I just took out of the corning liquid. I do not find a temp to roast it at, and that seems important considering it’s in the oven for several hours.

    • — sharon on March 25, 2024
    • Reply
    • Hi Sharon, the oven should be set to 325°F/165°C. Hope you enjoy!

      • — Jenn on March 25, 2024
      • Reply
  • Excellent … the best corned beef meal you will ever make. I will ONLY make this recipe from now on. Flavors are amazing.

    • — Valerie Aronsohn on March 22, 2024
    • Reply
  • This is an outstanding recipe. My family went crazy for the horseradish cream sauce. A suggestion was made to make it again and use it as a salad dressing!

    • — kellyb on March 20, 2024
    • Reply
    • I followed your recipe exactly and I will never make corned beef any other way! I’ve been cooking it on top of the stove for 40 years. Your recipe is outstanding and the veggies are amazing! I’ll be trying more of your recipes in the future! Best corned beef I’ve ever had!

      • — Debra Quenqua on March 20, 2024
      • Reply
  • I was a bit skeptical about roasting the veggies in horseradish and butter, but it was delicious. I added more veggies for just 4 people and they pretty much finished them. Great recipe.

    • — tessk on March 19, 2024
    • Reply
  • Best Corned Beef recipe ever. Meat was super soft & delicious. The cream horseradish recipe given to serve on the side was an amazing plus. I especially love that it wasn’t time consuming to prepare. I enjoyed making the vegetables in a set it and forget it manner practically as well. My final product looked pretty much exactly like your pictures. Thanks so much for sharing…

    • — Lucella G on March 18, 2024
    • Reply
  • My husband loves corned beef & cabbage and looks forward to St. Patty’s day every year. I wanted to do everything according to your recipe…except, oh, no!…I only had mini-potatoes which made the vegetables a bit more challenging and, even so, it all turned out beautifully. Just delicious! Once everything was out of the oven, I raised the heat to cook your Irish Soda Bread muffins! They were excellent!!! And, everything came together for a fabulous meal! My husband thanked me about a gazillion times for such a great meal yesterday – and today too! Thank you – so much – for your “step by step” pictures, directions and for the comments and your responses that help us all to be better cooks. You, and your site are amazing!!!

    • — Karen on March 18, 2024
    • Reply
  • Game Changer!! Who would ever know it was cabbage?? I am amazed at the flavor here. I thought the horseradish might be overpowering but it was not. The meat was tender, the veggies tasty, the horseradish sauce was delightful.

    • — Kathy J on March 18, 2024
    • Reply
  • Everyone loved this!

    • — Sarah on March 18, 2024
    • Reply
  • Many years ago I found a recipe where you roast the corn beef in the oven so I looked for one here and made it on st Pattys day. It turned out fabulous. But even better was the sour cream horse radish sauce. The guests loved it.

    • — Russet Coviello on March 18, 2024
    • Reply
  • Absolutely delicious! First time trying corned beef and this was the perfect way to start!! The vegetable prep was key. The sauce was perfect and will be used with other recipes.

    We used some of the extra meat, shredded, topped with the cabbage and sauce to make Irish Tacos ;D

    Thanks, Jen, for ANOTHER showstopper!!

    • — Julie Roedell on March 18, 2024
    • Reply
  • This was soooo good! My husband was skeptical about it because he likes traditional corned beef. Boiled. Crock pot. And he wasn’t even going to try the horseradish sauce. But he loved it too. Will never boil/slow cook again!

    • — Robin on March 18, 2024
    • Reply
  • I made this today! It came out so good. Loved the roasted vegetables with melted butter and horseradish. I will make my roasted veggies this way from now on.

    • — Cathy P on March 17, 2024
    • Reply
  • I used the corned beef round from Costco. This is the perfect way to make the traditional St. Patrick’s dinner–super delicious! All my best recipes are from you. Thanks!

    • — Mary on March 17, 2024
    • Reply
  • Jenn- you seriously knocked it out of the park again!!! I am obsessed with your Thanksgiving turkey so when I saw you had a corned beef & cabbage recipe, there was no question that I was making it. It was perfect- the meat and the vegetables were SO flavorful. Also, the horseradish sauce pairs perfectly with the whole dish. This whole house was happy! I have a feeling I will be making these vegetables all year. I can’t wait for leftovers tomorrow. Thank you!!

    • — Allie on March 17, 2024
    • Reply
  • Despite rinsing the brisket, this was very salty, almost inedible. Roasted vegetables were nice.

    • — AnnW on March 17, 2024
    • Reply
  • Okay, come on…
    I followed your recipe precisely.
    This recipe resulted in cremated carrots, burnt cabbage, and potatoes that resembled small rolls.
    About the only enjoyable part was the smell as the vegetables “caramelized”. Of course the corned beef was okay…hard to wreck that.
    I suspect the butter drizzled wad the main culprit for the burning.

    • — Scott on March 17, 2024
    • Reply
    • This is so surprising! Made this tonight and the vegetables were perfectly cooked and so tasty. I wonder where yours went wrong?? Was your oven too hot? I cooked the vegetables for 1 hour and 45 minutes and they were awesome.

      • — Allie on March 17, 2024
      • Reply
  • This was a perfect fit for St. Patrick’s Day dinner. The veggie sauce is perfect beyond words and the cream sauce is heaven. Thanks Jenn!

    • — Trina on March 17, 2024
    • Reply
  • Was very good ‘but’, the vegetables took much longer at a raised temperature

    • — Renee Dwyer on March 17, 2024
    • Reply
  • I make this every year and it is a hit.
    How long would you cook a 5.5-pound brisket? I read the label wrong….

    • — Suzanne Gorman on March 17, 2024
    • Reply
    • Hi Suzanne, I think the cook time will be about the same – maybe just a bit longer.

      • — Jenn on March 17, 2024
      • Reply
      • We loved everything! That horseradish sauce is amazing. I made the cheddar soda bread but forgot to serve it. Will enjoy it with the leftovers. Fabulous recipes!!

        • — Emily on March 17, 2024
        • Reply
  • Best corned beef and veggies….EVER! And that horseradish sauce? Yes, please!!!

    • — Charlene on March 17, 2024
    • Reply
  • Delicious cannot begin to describe this Corned Beef and Cabbage dish! I have made this for my family and more for the past 3 years and I’ve been making corned beef and cabbage for more than 30 years (yikes). It is easy and all comes together to make a beautiful presentation. You will not be disappointed!

    • — Janet Shinnick on March 17, 2024
    • Reply
  • Can you use a cast iron Dutch oven? I do not a roasting pan.

    • — Terry on March 17, 2024
    • Reply
    • Yes that should work. Enjoy!

      • — Jenn on March 17, 2024
      • Reply
      • Can I I make it in a Dutch oven

        • — Carole on March 26, 2024
        • Reply
        • Sure Carole, that’s fine. Enjoy!

          • — Jenn on March 27, 2024
          • Reply
  • I am sorry- am I missing something or did it get deleted? What is the oven temperature to be set at?

    • — Bp on March 17, 2024
    • Reply
    • You must’ve just overlooked it – the oven temp should be 325°F/165°C. 😊

      • — Jenn on March 18, 2024
      • Reply
      • My family loved this recipe! As always, your recipe is point on in instructions and it turned out perfectly! LOVED the horseradish sauce. Will be using your Reuben recipe tonight 🙂

        • — Jenny on March 19, 2024
        • Reply
  • This recipe is perfect! I have tried a few different ways to cook corned beef including slow cooker and pressure cooker but this is by far the best corned beef I have ever made. It tastes just the way I remember my mom’s tasting. Thank you so much for your clear directions. Whenever I try one of your recipes, I never go back to the way I made the dish before!

    • — Julie on March 16, 2024
    • Reply
  • Thank you for this recipe! Can’t wait to try it tomorrow! And, it is so great to be able to read comments and pick up ideas. I saw another post about only having those very small petite potatoes. You suggested starting the other vegetables first and putting the tiny potatoes in 30 minutes later. I woke up thinking maybe it would be good to cut the size of the carrots and cabbage pieces a little smaller so all veggies could go in at the same time – for the last hour? Do you think that would work?

    • — Karen on March 16, 2024
    • Reply
    • Yep, that will work – enjoy!

      • — Jenn on March 18, 2024
      • Reply
  • Hi, going to try this recipe today. Can I make this in a Dutch oven following the directions here?

    • — Caren on March 16, 2024
    • Reply
    • Hi Caren, I’m obviously weighing in too late to help – I’m sorry. A Dutch oven is fine to use; hoping that it came out well for you!

      • — Jenn on March 18, 2024
      • Reply
  • Hi Jenn, I love your recipes and all of them come out great when I make them. I just made the corned beef and, unfortunately, it’s very salty. And I mean VERY salty. I rinsed before roasting. The beef came from Whole Foods. I’m trying to rescue it by soaking in water but don’t have much hope. Where did I go wrong?
    Ulla

    • — Ulla on March 15, 2024
    • Reply
    • Corned beef is inherently salty, but serving it with the veggies kind of tempers the overall meal. You may have just purchased a particularly salty brand. Unfortunately, there’s not a whole lot that you can do to repair it. So sorry you had a problem with this!

      • — Jenn on March 19, 2024
      • Reply
  • I made this recipe last weekend and it turned out really well. I would double the amount of cabbage if you want leftovers!

    • — Laura S. on March 15, 2024
    • Reply
  • Hi Jenn,

    We made about a 3x batch of this today, about 2 days before serving. Just the beef – will do veggies Saturday. Beef is terrific! I let it cool, trimmed the fat, sliced, and then put it all in a disposable serving pan and poured all of the liquid in. If I put it in a chafing dish about an hour before serving (leaving the liquid in) would that be a good way to reheat? I won’t have the oven space to reheat it before serving. Thanks!

    • — Andrew on March 15, 2024
    • Reply
    • Hi Andrew, I don’t think the corned beef will get very hot if reheated in that way, but it’s really fine to serve it warm. Hope everyone enjoys!

      • — Jenn on March 15, 2024
      • Reply
  • Hi Everyone,

    I was just going to weigh in here w/thoughts on this recipe.

    I never was a fan of this dinner until making Jenn’s recipe. The way corned beef looks when it’s boiled for lack of a better term, looks absolutely gross! Yuk.
    My husband begged me to give this recipe a try,and not surprisingly (it’s a recipe from Once Upon A Chef!😊), it turned out beyond compare! Outstanding. Very, very good & because of how she provides complete instructions & the pictures,EASY!
    Sunday I’m making this dinner for 14. And if there’s leftovers, Jenn’s recipe for Reubens will follow during the coming week. Another must -try . Absolutely the best Reuben sandwich ever!

    Thanks again Jenn for all your wonderful recipes & help along the way when we need it 😊❤️

    Lisa in Laton😊❤️🐎

    • — Lisa on March 14, 2024
    • Reply
    • ❤️

      • — Jenn on March 15, 2024
      • Reply
  • Hi Jenn! Is it okay to use a large Pyrex casserole dish for this recipe?

    • — Carol on March 14, 2024
    • Reply
    • Sure, Carol, that should be fine. Enjoy!

      • — Jenn on March 14, 2024
      • Reply
      • Came out great in casserole dish. I bought a point cut by mistake, but I did the same cooking time and it was perfect. Thanks!!

        • — Carol on March 17, 2024
        • Reply
  • It’s the only way I’ll do the vegetables. They are so good.

    • — Charlene on March 14, 2024
    • Reply
  • Hi, this looks like a great recipe. When, how can I add a brown sugar topping, my kids love it that way
    Thanks

    • — Tony on March 14, 2024
    • Reply
    • Hi Tony, I’d apply at at the very end of roasting and pop it under the broiler for a minute or two. Enjoy!

      • — Jenn on March 15, 2024
      • Reply
  • This is my Go To for St Paddy’s Day dinner!!!

    • — Janet L on March 14, 2024
    • Reply
  • I will try this when I’m home on the weekend! Would like to know if you have a slow cooker recipe also. Thank you. Always enjoy your recipes.

    • — Pat on March 14, 2024
    • Reply
    • So glad you like the recipes. 😊 I don’t have a slow cooker, so it’s not likely I’ll develop a slow-cook version — sorry!

      • — Jenn on March 14, 2024
      • Reply
  • BEST recipe for corned beef!!!

    • — MB on March 14, 2024
    • Reply
  • I made this last year and it was fabulous! This year I need to cook the corned beef the night before. Could I refrigerate the cooked corned beef whole, then slice it the next day before gently reheating the slices? Or should I slice it the night before refrigerating, then gently reheat the next day? Also what oven temperature is good to reheat this?

    • — Doreen on March 12, 2024
    • Reply
    • So glad you enjoyed it! If you’re making it a day ahead, after cooking it, remove the fat and slice it cold, then reheat it in the roasting liquid, covered, in a 325°F oven.

      • — Jenn on March 12, 2024
      • Reply
      • Hands down the BEST corned beef and veggie recipe EVER!!! My husband hates this dinner but got the fixings because he knows i love corned beef and cabbage so when i made it this time he was extremely surprised how wonderful it was! I will never cook a corned beef dinner another way ever again! I do want to add that I’ve never had cabbage taste better than roasting it this way with horseradish butter. It accentuates the cabbage perfectly! Thank you!!!

        • — Kelly Brittain on March 17, 2024
        • Reply
  • I can’t wait to make this for St. Patty’s Day! I am planning on making two so that I can feed a crowd, and I know you’ve said you can fit two in the same roasting pan. Will the cooking time change? I think the two roasts together will weigh about 6.5lbs. Thanks so much!

    • — Alex S. on March 11, 2024
    • Reply
    • I Alex, Assuming each corned beef is somewhere between 2 and 4 pounds, the timing should be about the same. The only thing that may increase the timing just a bit is that the roasting pan will be more crowded (but the difference won’t be significant). You’ll know it’s done when it’s tender. Enjoy!

      • — Jenn on March 12, 2024
      • Reply
  • Can I make the corned beef ahead of time and freeze it?. I would defrost the corned beef and make the vegetables the day it is served. Thank you.

    • — Grandma on March 11, 2024
    • Reply
    • Sure, that should work. Enjoy!

      • — Jenn on March 12, 2024
      • Reply
  • I don’t have a roasting pan. Will an aluminum pan or ceramic pan work OK to cook the meat evenly? Thanks!

    • — Tammy on March 10, 2024
    • Reply
    • Sure, that should be fine. Enjoy!

      • — Jenn on March 11, 2024
      • Reply
      • Making this for the first time on Sunday. I’d like to sub Brussels sprouts for the cabbage. Would that affect the roasting time of the vegetables? Can they still go on the same pan and cook together?

        • — Kat C on March 14, 2024
        • Reply
        • Hi Kat, I don’t think using Brussels will impact the cooking time and it’s fine for them to go on the same pan. Enjoy!

          • — Jenn on March 15, 2024
          • Reply

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