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Roasted Corned Beef and Cabbage with Horseradish Cream Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 7 reviews
  • Author: Lora
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Irish-American

Description

This Roasted Corned Beef and Cabbage with Horseradish Cream Sauce is a comforting and flavorful dish perfect for a family meal. The corned beef is slow-roasted to tender perfection alongside carrots, potatoes, and cabbage coated in a zesty horseradish butter mixture. Served with a creamy horseradish sauce, this classic Irish-inspired meal balances savory roast flavors with a tangy kick, making it ideal for special occasions or hearty dinners.

Ingredients

Corned Beef and Seasoning

  • 1 (4-lb) flat-cut corned beef with seasoning packet (do not trim the fat)

Vegetables

  • 6 medium carrots, cut into 2-inch chunks
  • 1¼ lb small gold potatoes (about 2.5 inches in diameter), halved
  • 1 very small green cabbage, cored and cut into ½-inch-thick slices (enough to cover ⅓ of the sheet pan)

Horseradish Butter for Vegetables

  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons prepared horseradish
  • 1½ teaspoons salt
  • ¼ teaspoon ground black pepper

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

Garnish

  • 2 tablespoons chopped Italian parsley (optional)

Instructions

  1. Preheat and Prepare Oven: Preheat your oven to 325°F. Position one oven rack in the middle and another in the bottom slot to accommodate both the roasting pan and the vegetable sheet pan.
  2. Rinse the Corned Beef: Rinse the corned beef under cold running water several times to remove excess brine and salt. Leave it damp; no need to dry.
  3. Roast the Corned Beef: Place the corned beef fat side up in a large roasting pan. Pour about 1/8 inch of water around the meat and sprinkle the seasoning packet contents into the water—not directly on the meat. Cover tightly with heavy-duty aluminum foil and place on the middle oven rack to roast for 3 hours.
  4. Make Horseradish Butter: While the beef starts roasting, mix melted butter, 2 tablespoons of prepared horseradish, salt, and black pepper in a small bowl until combined.
  5. Prepare the Vegetables: Arrange carrots, potatoes, and cabbage side by side on an unlined rimmed baking sheet. Drizzle the horseradish butter evenly over the vegetables and toss gently to coat while keeping vegetable types separate. Place potatoes cut-side down to help crisp them.
  6. Roast Vegetables with Meat: After the corned beef has roasted for 1.5 hours, place the vegetable baking sheet on the bottom oven rack. Continue roasting both meat and vegetables together for another 1.5 hours until tender. Occasionally check vegetables to ensure even browning, turning the cabbage slices when bottom pieces turn golden and turning potatoes and carrots lightly if they are nicely browned on the bottoms before time is up.
  7. Rest and Slice Meat: Transfer the corned beef to a cutting board and allow it to rest for about 5 minutes until cool enough to handle. Trim off and discard the fat layer on top. Slice the beef against the grain into ¼-inch thick slices.
  8. Prepare Horseradish Cream Sauce: In a small bowl, combine sour cream, 2 tablespoons prepared horseradish, Dijon mustard, white wine vinegar, salt, black pepper, and sugar. Stir thoroughly and adjust horseradish amount to taste.
  9. Serve: Arrange sliced corned beef and roasted vegetables on a platter. Sprinkle with chopped parsley if desired and serve alongside horseradish cream sauce for dipping.

Notes

  • You only need enough cabbage to cover about one-third of the sheet pan; the entire head is not used.
  • The nutritional information provided does not include the horseradish cream sauce.
  • Turning vegetables during roasting helps achieve even browning and better texture.
  • Resting the corned beef after roasting helps retain juices and makes slicing easier.

Find it online: https://meallora.com/roasted-corned-beef-and-cabbage-with-horseradish-cream-sauce-recipe/