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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

The traditional Irish-American dish of corned beef and cabbage is traditionally boiled on the stovetop in a single large pot. However, I much prefer to slow-roast the meat and vegetables separately in the oven. 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 roasted 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.

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

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

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

  • I have searched…where am I missing the amounts of Anything but the 1/8 inch of water and just the Picture of 1/2 stick butter???

    • — Michele on March 24, 2022
    • Reply
    • Hi Michele, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!

      • — Jenn on March 25, 2022
      • Reply
  • Five stars! We won’t wait until next March to make this again, and in fact the sheet pan of veggies with the horseradish and butter will probably accompany some other meat dishes. Baked your Irish soda bread muffins to accompany this meal, and discovered I was out of caraway seeds. I used a slightly smaller amount of anise seed. Even then, we loved the muffins and I will buy caraway seeds! Jenn, I have no idea what I used to cook before discovering your recipes five or six years ago. Wish I’d had your recipes when my kids were growing up… but they would never have left home.

    • — Judy on March 22, 2022
    • Reply
    • Ha!!

      • — Jenn on March 23, 2022
      • Reply
  • Used this recipe for my St Patrick’s Day meal. The cabbage is absolutely delicious, and the horseradish cream sauce was the perfect accompaniment. The horseradish butter gave the potatoes a wonderful flavor. I wish I had made more of everything. Next year I’ll buy a larger piece of meat and more of veggies, so we can enjoy leftovers on a couple days. As usual, great recipe, Jenn.

    • — Kathleen Daniel on March 21, 2022
    • Reply
  • This was the Irish dinner I was craving this year to a T! Turned out absolutely perfect, thank you so so much!

    • — Ashley S. on March 20, 2022
    • Reply
  • Not Irish and never really cared for boiled corned beef and cabbage but made your “roasted” version tonight. It was delicious. You had me at horseradish!! That sauce was to die for. You make me look like a really good cook. Thank you, Jenn. By the way. Do you have a recipe for a jicima salad to serve with your enchiladas and other Mexican recipes?

    • — Lori on March 20, 2022
    • Reply
    • Hi Lori, so glad you enjoyed the corned beef! As of now, I don’t have a recipe for jicama salad; I’ll have to add that to my list of recipes to potentially develop! I do have a number of Mexican-inspired sides that you may want to consider serving alongside the enchiladas. You can scroll through all my Tex-Mex recipes here to see the sides. Hope you find options that work for you!

      • — Jenn on March 21, 2022
      • Reply
  • I have never liked corned beef, but this was amazing! I will never make corned beef any other way. Thank you!!!!!

    • — Barbara on March 20, 2022
    • Reply
  • Made this for this years St. Patricks Day! It was delicious, however, having cooked corned beef for a long time, I expected there to be a fair amount of fat while the brisket was roasting. Half way thru the cooking process, we drained off at least an inch of fat from the baking dish. Other than that, the recipe was perfect and everyone loved it.

    • — Susan McCann on March 20, 2022
    • Reply
  • I wouldn’t and didn’t change a thing. What a delicious recipe! I made it today as a late St Patrick’s Day feast. The horseradish sour cream sauce put it right over the top. I’ve never liked the boiled version of this recipe. Yours is definitely a keeper! Thanks for sharing.

    • — Judy A. on March 19, 2022
    • Reply
  • I made this for St Patrick’s Day this year. It is by far the BEST corned beef recipe I have ever made. I followed the recipe to a T! the vegetables were delish and the corned beef was to die for. Moist tender and fall apart heaven. I will only be making corned beef using this recipe from now on!

    • — Ann on March 19, 2022
    • Reply
  • I won’t be making corned beef any other way again! Even my DH, who in the past has always turned his nose up at corned beef, gave it the ultimate compliment when he told me it was one of the best d— sandwiches I’ve ever made (second one in as many days). And after 32 years of marriage, I’m not going to turn down a compliment like that – thanks Jenn!

    • — Laura on March 19, 2022
    • Reply
  • Made it, and me and my husband loved it. So tasty. Thank you so much.

    • — Lori on March 18, 2022
    • Reply
  • This was a great way to cook corned beef. And I loved how the vegetables cooked in the oven too. Very convenient. My whole family enjoyed this meal for St Patrick’s Day. Thank you!

    • — Kay on March 18, 2022
    • Reply
  • Okay so my beef doesnt have a seasoning packet what am I using?

    • — Megan on March 18, 2022
    • Reply
    • Hi Megan, You can make your own flavor packet 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!

      • — Jenn on March 20, 2022
      • Reply
  • I will be making this tonight & have a question – can I use the top of the roasting pan instead of foil or does the foil provide a better seal resulting is a more moist roasted corned beef. Thanks for the clarification.

    • — Heather on March 18, 2022
    • Reply
    • Hi Heather, The top should be fine. Enjoy!

      • — Jenn on March 18, 2022
      • Reply
  • I am Irish through and through! All four of my grandparents emigrated from Ireland to America over a hundred years ago. Suffice it to say I grew up having corned beef, cabbage, carrots and potatoes every March 17th. The ingredients were all tossed into a huge pan of water and boiled until any/all nutrients and flavor were sucked out. Never did like it but felt compelled to make it every year on St. Patrick’s Day. I introduced my husband to boiled corned beef, etc. but he never liked it either . . . until I made this recipe exactly as written yesterday! Husband declared it ‘the best’! Thank you Jenn! Thinking I’ll find an Irish ‘saint’ to celebrate at least once a month (perhaps more) just so I can make this again and again and again!!

    • — Kathy Jay on March 18, 2022
    • Reply
  • I tried this the other night and it was perfect. I used way too much cabbage though so the sauce on the veggies was a bit light but it still turned out pretty great! Thanks for the recipe! I will definitely be trying out the others.

    • — Alan on March 18, 2022
    • Reply
  • For years I boiled corned beef dinner, this is the easiest and tastiest recipe. Thanks Jenn

    • — Margie on March 18, 2022
    • Reply
  • Hi Jenn, this is the second year that I used your wonderful corned beef & cabbage recipe, and the second year that I had great results. The only thing that made it better this time, was that it was shared with friends. Looking forward to making hash with the small amount of leftover meat & potatoes. Thanks for this keeper!!! ☘☘☘ Mary

    • — Mary on March 18, 2022
    • Reply
    • Making this now—just a question…I just realized it has been in the oven 2 hours before I realized I forgot to cover it, so I’m wondering if I’ve ruined this 4 lb hunk of beef.

      • — Rebecca on September 12, 2022
      • Reply
      • Hi Rebecca, I’m probably too late to reply. Did it turn out okay?

        • — Jenn on September 13, 2022
        • Reply
  • Hi Jenn,
    I have made NE boiled dinners for years, but decided to try your baked recipe yesterday and it was fab! The meat was tender, and the veggies cooked perfectly at 325 degrees. The only change I made was using olive oil on the veggies, not butter, and omitted the horseradish. I will definitely do this again. Thanks, Jan

    • — Jan on March 18, 2022
    • Reply
  • Is there a reason not to brown the brisket before cooking, as you suggest in other recipes?

    • — Alex on March 18, 2022
    • Reply
    • Hi Alex, It’s just not necessary/typical with corned beef.

      • — Jenn on March 22, 2022
      • Reply
  • Jen made the corned beef and vegetables exactly as the recipe stated. Loved it all. The only problem I had was they I didn’t have enough room in my oven for everything I had to make. Do you think I could make the corned beef in a slow cooker and if so how long would it take. Also should I do it on high, medium or low?

    • — Joann on March 18, 2022
    • Reply
    • Hi Joann, so glad you liked the meal! Yes, you could make the corned beef in a slow cooker but you definitely won’t get the same result as if you roasted it. Regarding timing and heat level, I don’t have a lot of wisdom to share because I don’t have experience with a slow cooker, but these tips may help you convert the recipe. Hope you find them useful!

      • — Jenn on March 22, 2022
      • Reply
  • I made this recipe and it was really delicious. I have always boiled my corned beef but now I will use the oven method. Less muss, less fuss and tasty, moist, tender corned beef. The vegetables were excellent and the horseradish cream sauce was a winner and could be used with so many other dishes.

    • — Jane F. on March 18, 2022
    • Reply
  • This was absolutely delicious. I made it exactly as written (except used russets bc that’s what I had). Best corned beef and vegetables ever. I quit making corned beef and vegetables several years ago bc I was taught to boil everything and serve with mustard. It always came out bland and boring with everything boiled, yuck. Having the vegetables roasted and drizzled with the horsey butter sauce….so tasty. And then the horseradish cream served with it really elevated the taste. Thank you for this version for St Patrick’s Day. It’s a keeper for my family.

    • — Ann Crawford on March 18, 2022
    • Reply
  • Absolutely delicious! Best corned beef I’ve ever made. I used Guinness beer and water for the liquid in the dutch oven. The butter and horseradish seasoned the veggies perfectly and complemented the meat so well. Love how flavorful and crisp the veggies turned out.
    Goodbye boring, dull and tasteless boiled veggies….Thank you once again

    • — Sandra on March 18, 2022
    • Reply
  • My first year with this recipe, this is an easy but amazing meal. I got two different types of corned beef (one cheap and one flat cut – more expensive) and roasted both. Everything turned out so delicious and tender, I mixed beer and water together in the roasting pan and used red potatoes. This dinner was also so inexpensive (under $25 for everything) and could feed at least 8. Horseradish is a must. Everyone raved over it, thank you!

    • — Robin on March 17, 2022
    • Reply
  • My husband made this today for St. Patty’s Day and it was delicious! The corned beef was my favorite. I have to admit that the veggies were a tab bit dry, but it could be a preference thing. Taste was wonderful.

    • — Naz on March 17, 2022
    • Reply
  • Best corned beef ever! I left off the cream sauce and subbed olive oil for the butter on the veggies. I also used Guiness instead of water in the meat. This is seriously some of the best corned beef and veggies I’ve ever had and it was all so easy to make.

    • — Carol on March 17, 2022
    • Reply
  • Fantastic recipe! I have always traditionally boiled my corned beef and cabbage but wanted to try something different…this recipe has forever changed the way I cook corned beef and cabbage! Absolutely delicious! The creamy horseradish sauce recipe is a great starting point, I added an additional tablespoon of prepared horseradish and it was just about perfect for those who enjoy the heat. Thank you for sharing this recipe, it is now a staple recipe in my recipe book.

    • — Natalie on March 17, 2022
    • Reply
  • Low and slow in the oven is my favorite way to prepare corned beef. I added a brown sugar and Dijon mustard glaze to the beef for the last 30 minutes. I loved the horseradish butter on the cabbage. It’s different and delicious. I used dill on the carrots and made mashed potatoes.

    • — Natalie Jeffrey on March 17, 2022
    • Reply
  • Hi Jenn – I made this for your St. Patrick’s dinner tonight – WOW. Wonderful flavors, and both the horseradish butter and horseradish cream sauce were fantastic! I added more horseradish to the cream sauce for our taste – it truly did take everything to the next level plus. Thank you for such a wonderful recipe – we will repeat the one! Lee Mc

    • — Lee Mc on March 17, 2022
    • Reply
  • This was absolutely the best corned beef and cabbage I’ve ever made. The recipe was super easy and the best part is there was no messy stove top to clean up afterwards. The corned beef was tender and the cabbage, potatoes and carrots were so tasty. Instead of making the horseradish mixture from scratch, I simply added already prepared horseradish sauce to the melted butter to drizzle on the vegetables. Highly recommend this recipe.

    • — Melissa Kane on March 17, 2022
    • Reply
  • Oh my goodness! Saint Patrick’s Day dinner will never be the same again. I will never boil it again, roasting is definitely the way to go. The horseradish sauce and butter really made the recipe stand out. This recipe was so delicious!

    • — Julie Bakker on March 17, 2022
    • Reply
  • Great recipe! The best version of corned beef and cabbage ever!!! I converted my husband , who has hated my annual corned beef and cabbage St. Patrick’s Day food tradition to an avid fan!!! He even asked if I would make it more often…and this is from an accomplished cook. Many thanks!

    • — Ellen Goldenson on March 17, 2022
    • Reply
  • Love the recipe (especially the horseradish cream sauce) but, wow, the corned beef was so salty it was almost inedible, even though I rinsed it many times. Must’ve been the brand. Will definitely make again, but with a better corned beef. Thanks!

    • — Pamularia on March 17, 2022
    • Reply
  • For years my husband would not eat corned beef until I made it from your recipe. Our whole family has made this recipe for the last couple years. I purchase a noncured corned beef and vegetables from Trader Joes. Excellent! Thank you.

    • — Sharon on March 17, 2022
    • Reply
  • Best Jigs dinner I have ever had!
    I was concerned that my daughter would not like the horseradish flavor on the cabbage and veggies, but it was excellent. She even had an extra helping of veggies and ate all the cabbage on her plate. I was Pleasantly surprised. The sour cream horseradish sauce was a delicious addition to the meat as well as on the potatoes.
    Loved the recipe and will make again.

    • — C L on March 17, 2022
    • Reply
  • Made this tonight, it was delish! Best tasting cornbeef and veggies! All your recipes are amazing.

    • — Kim on March 17, 2022
    • Reply
  • What brand of corned beef do you typically use? Thanks.

    • — Kathy on March 17, 2022
    • Reply
    • I don’t use one specific brand. I just buy whatever my store happens to have when I’m there. 🙂

      • — Jenn on March 18, 2022
      • Reply
  • I didn’t do the horseradish sauce as I am the only one who would eat it! I did butter, s&p, and a secret spice blend! The corned beef was so juicy! I will never go back to the old way!

    • — Sue on March 17, 2022
    • Reply
  • MY wife has made excellent. New England boiled dinners for 50 years and now she made this terrible “improvement”. The corned beef was okay but the cabbage and potatoes ruined the corned beef. Please don’t try to improve Thanksgiving.

    • — L.Hanauer on March 17, 2022
    • Reply
  • oops. I left out beef. I was so excited to send a comment!

    • — Maryellen Conboy on March 17, 2022
    • Reply
    • 😂 Glad you enjoyed it!

      • — Jenn on March 17, 2022
      • Reply
  • That was the best corned I’ve ever eaten!

    • — Maryellen Conboy on March 17, 2022
    • Reply
  • I bought two smaller pieces of corned beef (1.7 lbs each). Can I roast them for less time – approx 2 hours instead of 3?

    • — Sarah on March 17, 2022
    • Reply
    • Hi Sarah, I’ve used this method for corned beef ranging in size from 2 to 4 pounds with no issues – the cook time will likely be the same. Enjoy!

      • — Jenn on March 18, 2022
      • Reply
  • My beef is just over 2 lbs. Should I still cook for 3 hrs?

    • — Ali on March 17, 2022
    • Reply
    • Yes — I’ve used this method for corned beef briskets ranging in size from 2 to 4 pounds with no issues. Enjoy!

      • — Jenn on March 18, 2022
      • Reply
  • How long should I bake my 4.67 lb corned beef?

    Thanks
    Chris

    • — Chris on March 17, 2022
    • Reply
    • Hi Chris, I’d estimate that it will take close to 4 hours in the oven. Hope you enjoy!

      • — Jenn on March 18, 2022
      • Reply
  • My corned beef is 2.8 pounds. How long should I cook it based on that weight?

    • — Elena on March 17, 2022
    • Reply
    • Hi Elena, You can just stick to the timing in the recipe. Enjoy!

      • — Jenn on March 18, 2022
      • Reply
  • Hi Jenn,

    I am making this right now and have a corned beef that is 2.92lbs. I was wondering if I should reduce the cooking time to 2 hrs instead of 3 and is it all right to line the pan for the vegetables with parchment paper. Thank you!

    Maryellen

    • — Maryellen Conboy on March 17, 2022
    • Reply
    • Hi Maryellen, No need to reduce the cooking time for that size corned beef and it’s fine to line the pan with parchment. Enjoy!

      • — Jenn on March 18, 2022
      • Reply
  • Can I use a point cut beef for this recipe?

    • — Letha Hemingway on March 17, 2022
    • Reply
    • Hi Letha, I prefer the flat cut as it’s leaner, but the point cut will still work. Hope you enjoy. 🙂

      • — Jenn on March 18, 2022
      • Reply
  • This is the best Corned Beef and Cabbage I have ever had in my life. I am excited about making this for my second year.

    • — Suzanne Gorman on March 17, 2022
    • Reply
  • This was absolutely delicious! I will never make it any other way.
    Thank you for being so creative with everyday meals.

    • — Teresa on March 17, 2022
    • Reply

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