Roasted Corned Beef and Cabbage
User Reviews
5
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
8
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Calories
231 kcal
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Course
Main Course
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Cuisine
Irish
Roasted Corned Beef and Cabbage
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Roasted Corned Beef and Cabbage is a variation of the classic Irish-American dish traditionally made by boiling corned beef with cabbage, potatoes, and carrots.
Instead of simmering everything in a pot, this method roasts the corned beef in the oven for a richer flavor and a caramelized crust while keeping the cabbage and vegetables tender with a slight roast on the edges.
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Ingredients
For the Corned Beef Vegetables
- 1 (4-lb) flat-cut corned beef with seasoning packet, do not trim the fat
- 4 tablespoons butter melted, unsalted
- 2 tablespoons horseradish prepared
- 1½ teaspoons kosher salt
- 1¼ teaspoon black pepper divided, ground
- 6 carrot cut into 2-in chunks, medium
- 1-½ lb red potato unpeeled and cut in halved, small
- 1 green cabbage 2 pounds), uncored, cut into 8 wedges, head
- 2 tablespoons Italian parsley optional, chopped, or cilantro, for garnish
For the Horseradish Cream Sauce
- 1 cup sour cream
- ¼ cup mayonnaise optional, such as Hellmann's
- 2 to 4 tablespoons horseradish plus more to taste, prepared
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice see notes, fresh or white wine vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- ¼ teaspoon sugar
Instructions
- Adjust the oven rack to the middle position and preheat to 325°F. Rinse the corned beef under cold water to remove excess salt, then place it fat-side up in a large roasting pan. Add 1 inch of water, mix in the seasoning packet, and add 1 teaspoon of black pepper. Cover the pan tightly with foil, and roast for 3 hours or until tender.
- While the beef roasts, prepare the vegetables. In a small bowl, mix melted butter, horseradish, salt, and the remaining black pepper. Spread the carrots, potatoes, and cabbage onto a baking sheet, drizzle with the mixture, and toss to coat evenly. Keep vegetables separate, placing potatoes cut-side down for crispiness.
- After 1 hour 30 minutes, place the vegetables on the bottom rack and roast for the remaining 1 hour 30 minutes, tossing occasionally for even browning. The potatoes should be golden, the carrots tender, and the cabbage slightly caramelized.
- Once the corned beef is done, transfer it to a cutting board and let it rest for 5 - 10 minutes. Trim the fat cap, then slice against the grain into ¼-inch thick slices.
- To make the horseradish cream sauce, combine sour cream, horseradish, Dijon mustard, mayo (if using), lemon juice, salt, black pepper, and sugar in a bowl. Stir until smooth and adjust the seasoning to taste.
- Arrange the sliced corned beef and roasted vegetables on a serving platter, sprinkle with chopped parsley if desired, and serve with horseradish cream sauce on the side.
Notes
- Horseradish Cream Sauce Tip: If you're using mayo, I recommend adding ¼ cup of lemon juice—it brightens the flavor.
- Horseradish Cream Sauce Tip: If you're using mayo, I recommend adding ¼ cup of lemon juice—it brightens the flavor.
- Storage: Corned beef and vegetables should be kept in an airtight container in the refrigerator for up to four days. The horseradish cream sauce should be stored separately in a sealed container and used within two days.
- Storage: Corned beef and vegetables should be kept in an airtight container in the refrigerator for up to four days. The horseradish cream sauce should be stored separately in a sealed container and used within two days.
- Make Ahead: Corned beef can be roasted up to three days in advance and reheated in a covered dish at 300°F until warmed through. The horseradish cream sauce can be made up to two days ahead and stored in the fridge; stir before serving. Vegetables are best roasted fresh, but they can be prepped by cutting and storing them in an airtight container for up to one day before cooking.
- Make Ahead: Corned beef can be roasted up to three days in advance and reheated in a covered dish at 300°F until warmed through.
- The horseradish cream sauce can be made up to two days ahead and stored in the fridge; stir before serving. Vegetables are best roasted fresh, but they can be prepped by cutting and storing them in an airtight container for up to one day before cooking.
- Freezing: Not recommended.
- Freezing: Not recommended.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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