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.

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

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.

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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.

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.

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

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Mix well.

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.

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).


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.

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

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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.

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How To Make Horseradish Cream Sauce

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

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

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About the Author: Thien Bao

Hello, my name is ThienBao. I am a freelance developer specializing in various types of code.