Roasted Corned Beef and Cabbage with Horseradish Cream Sauce brings together everything I love about comfort food: tender, savory meat, sweet and caramelized vegetables, and a zippy sauce that keeps each bite exciting. This dish is a celebration of bold, cozy flavors—crisp-edged potatoes and carrots nestled around salty, juicy corned beef, all topped off with a tangy horseradish cream sauce that’s irresistibly creamy. Whether it’s for St. Patrick’s Day or a Sunday supper, this hearty meal steals the show and leaves everyone eyeing the leftovers.
Ingredients You’ll Need
Every ingredient in this recipe has a starring role, coming together to create layers of flavor and color that make the Roasted Corned Beef and Cabbage with Horseradish Cream Sauce so craveable. Don’t be tempted to skip or substitute too freely—the magic is in how these simple staples transform when roasted and balanced with the creamy sauce!
- Corned beef brisket (3-4 lbs, with seasoning packet): The heart of the dish; choose a meaty, well-marbled brisket for maximum tenderness and flavor.
- Whole grain mustard (1 tbsp): Adds tangy depth and a beautifully textured crust as the beef roasts.
- Olive oil (2 tbsp): Helps the veggies achieve that golden, crisp exterior everyone fights over.
- Baby potatoes (1½ lbs, halved): Their creamy texture and subtle sweetness make them perfect for absorbing all those roasting juices.
- Carrots (4, peeled and cut): Roasting highlights their natural sweetness and adds vibrant color to your platter.
- Green cabbage (1 small, cut into wedges): Roasts into tender, slightly crispy wedges that soak up the sauce superbly.
- Salt and black pepper: Simple seasonings that amplify every other flavor in the dish.
- Chopped fresh parsley (optional): Lends fresh color and a bright herbal finish.
- Sour cream (½ cup): Forms the creamy base of the horseradish sauce, mellowing out the heat and adding richness.
- Prepared horseradish (2 tbsp, or to taste): The star ingredient in the sauce for that assertive, sinus-tingling heat—add more if you’re feeling bold!
- Dijon mustard (1 tbsp): Rounds out the sauce with a sophisticated zing and a touch of sharpness.
- Lemon juice (1 tsp): A splash of acidity that lifts and balances the richness of both meat and sauce.
How to Make Roasted Corned Beef and Cabbage with Horseradish Cream Sauce
Step 1: Prep and Roast the Corned Beef
Start by unwrapping your corned beef brisket, patting it dry, and getting friendly with that seasoning packet—sprinkle it right over the meat. Spread the whole grain mustard all over the fatty top, then wrap the brisket tightly in foil to keep all those juices locked inside. Roasting at a gentle 325°F ensures your corned beef comes out fork-tender and gorgeously juicy after 2½ to 3 hours. Your patience will be more than rewarded!
Step 2: Roast the Vegetables
While your beef is getting cozy in the oven, toss the halved potatoes and carrot chunks with olive oil, salt, and black pepper. Arrange them in a single layer on a baking sheet—trust me, this makes all the difference for crisp, golden edges. With about 45–60 minutes left on your brisket, pop the veggies in the oven. Midway through, flip them around so they roast evenly. For the last 30 minutes, snuggle in the cabbage wedges—these become meltingly tender with just a hint of char.
Step 3: Mix Up the Horseradish Cream Sauce
Grab a small bowl and whisk together the sour cream, prepared horseradish, Dijon mustard, lemon juice, and a pinch each of salt and pepper. Taste and adjust the horseradish level for more or less zing—this sauce is all about you! Let it chill in the fridge while everything roasts, so the flavors mingle and get extra tangy.
Step 4: Rest and Slice the Corned Beef
Once the roasting timer goes off, let your brisket rest (still wrapped in foil) for a good 10 minutes. This brief wait locks in all the goodness and makes slicing a breeze—always cut against the grain for melt-in-your-mouth tender bites. You’ll see those gorgeous pink slices and know you nailed it.
Step 5: Assemble and Serve
Arrange your slices of corned beef and golden veggies on a big platter, then drizzle or dollop generously with your homemade horseradish cream sauce. Shower with fresh parsley if you’re fancy—the Roasted Corned Beef and Cabbage with Horseradish Cream Sauce is finally ready for the spotlight!
How to Serve Roasted Corned Beef and Cabbage with Horseradish Cream Sauce
Garnishes
A handful of chopped fresh parsley adds vibrant color and a garden-fresh hit to this rustic meal. If you love a little crunch, try sprinkling some flaky sea salt or thinly sliced green onions right over the top for a finishing flourish. That vivid green against the golden veggies and juicy beef is absolutely drool-worthy!
Side Dishes
This dish is hearty enough to stand alone, but it’s wonderful alongside crusty Irish soda bread for sauce-mopping or a crisp green salad to lighten things up. Some folks adore a side of buttered peas or even a pint of cold, malty ale for a little extra cheer on the table.
Creative Ways to Present
Try slicing the corned beef extra thin and fanning it out over the roasted veggies, then serve individual ramekins of horseradish sauce for personalized dipping. Or pile everything onto a wooden board for a festive, family-style presentation—they’ll be circling back for seconds, guaranteed! However you plate it, Roasted Corned Beef and Cabbage with Horseradish Cream Sauce never fails to impress with its rustic charm.
Make Ahead and Storage
Storing Leftovers
Leftovers should be cooled completely, then tucked away in an airtight container in the refrigerator. The flavors actually deepen overnight, and the sauce keeps beautifully in a separate jar for up to three days. If you’re meal prepping or planning for easy lunches, you’re in luck—this dish makes the best leftovers!
Freezing
Both the roasted corned beef and veggies freeze well—just wrap the sliced meat and veggies separately before placing in freezer bags. For best quality, use within 1–2 months. Avoid freezing the horseradish cream sauce, as it tends to split and lose its texture.
Reheating
For best results, reheat corned beef and veggies in a 325°F oven, covered, until warmed through—this keeps everything juicy and prevents drying out. If using the microwave, sprinkle a touch of water over the top first. The horseradish cream sauce should be spooned on cold or given just a quick stir after coming out of the fridge.
FAQs
Can I make Roasted Corned Beef and Cabbage with Horseradish Cream Sauce in advance?
Absolutely! You can roast the corned beef and veggies a day ahead, then store them in the refrigerator. Gently reheat before serving and whip up the horseradish cream sauce fresh or a day ahead—the flavors actually get better with a bit of time.
Is there a way to make the horseradish cream sauce less spicy?
Of course! Simply use less horseradish in the sauce to mellow it out, or add a little extra sour cream to dilute the heat. Taste as you go—it’s all about getting the balance that’s just right for your palate.
What cut of corned beef is best for roasting?
Look for a brisket cut, which provides the perfect balance of tenderness and hearty beef flavor for roasting. Flat cut works especially well for pretty slices, while point cut offers a bit more marbling and juiciness.
Can I add other vegetables to this dish?
Definitely! Parsnips, turnips, or even sweet potatoes make great additions. Just be sure to cut everything into similar-sized chunks so they all roast evenly together.
What do I do with leftovers from Roasted Corned Beef and Cabbage with Horseradish Cream Sauce?
Leftovers are the secret star: pile them into sandwiches with extra horseradish sauce, or chop them up and fry into a corned beef hash for breakfast the next morning. They’re flavorful, hearty, and make a second meal you’ll actually look forward to!
Final Thoughts
If you’ve never tried making Roasted Corned Beef and Cabbage with Horseradish Cream Sauce at home, now is the moment to go for it! The process couldn’t be more satisfying, and the end result is a festive, soul-warming meal that brings everyone together. Give this recipe a try—you’ll be hooked from the very first forkful!
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Roasted Corned Beef and Cabbage with Horseradish Cream Sauce Recipe
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Roasted Corned Beef and Cabbage with Horseradish Cream Sauce recipe is a delicious twist on a classic Irish-American dish. Tender corned beef is roasted to perfection alongside hearty vegetables and served with a tangy horseradish cream sauce. Perfect for a festive St. Patrick’s Day dinner or any time you’re craving a comforting meal.
Ingredients
For the corned beef and vegetables:
- 1 (3–4 lb) corned beef brisket with seasoning packet
- 1 tablespoon whole grain mustard
- 2 tablespoons olive oil
- 1½ lbs baby potatoes (halved)
- 4 carrots (peeled and cut into chunks)
- 1 small green cabbage (cut into wedges)
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
For the horseradish cream sauce:
- ½ cup sour cream
- 2 tablespoons prepared horseradish (or to taste)
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 325°F (165°C). Remove the corned beef from its packaging, pat dry, and place fat-side up on a large sheet of foil. Rub with whole grain mustard and wrap tightly in foil. Roast for 2½ to 3 hours, or until fork-tender.
- Toss potatoes and carrots with olive oil, salt, and pepper, and spread on a baking sheet. Roast during the last 45–60 minutes of beef’s cooking time, adding cabbage wedges for the last 30 minutes.
- Whisk together sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper in a bowl. Chill until serving.
- Let beef rest, slice against the grain, and serve with roasted vegetables and horseradish cream sauce.
Notes
- Adjust horseradish to taste for a milder or spicier sauce.
- Leftovers make great sandwiches or hash.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Roasting
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 portion (approx. 6 oz meat + vegetables)
- Calories: 520
- Sugar: 5g
- Sodium: 1050mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 105mg
