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5.0 from 3 votes

Roasted Corned Beef and Cabbage

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.

Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 8
Calories: 231 kcal
Course: Main Course
Cuisine: Irish

Ingredients

For the Corned Beef 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 kosher salt
  • 1¼ teaspoon ground black pepper , divided
  • 6 medium carrots , cut into 2-in chunks
  • 1-½ lb small red potatoes , unpeeled and cut in halved
  • 1 head green cabbage (2 pounds), uncored, cut into 8 wedges
  • 2 tablespoons chopped Italian parsley or cilantro for garnish (optional)
For the Horseradish Cream Sauce
  • 1 cup sour cream
  • ¼ cup mayonnaise such as Hellmann's , optional
  • 2 to 4 tablespoons prepared horseradish , plus more to taste
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Fresh lemon juice or white wine vinegar , see notes
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon sugar

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.