Corned beef and cabbage is a classic Irish-American dish that is synonymous with St. Patrick’s Day. It consists of corned beef (a brisket that has been cured with salt and spices) and cabbage, as well as other vegetables like potatoes and carrots. While the traditional cooking method involves boiling everything together in a large pot on the stovetop, this recipe, courtesy of Jennifer Segal, Once Upon a Chef, slow-roasts the meat and vegetables separately in the oven for a far superior result. To amp up the flavor, the vegetables are tossed in a horseradish-spiked butter sauce before roasting—it makes all the difference. Once roasted, the corned beef is tender and subtly spiced and the bronzed veggies are near impossible to resist eating straight from the pan.

Horseradish cream sauce is a classic accompaniment to corned beef and cabbage because it adds a tangy and slightly spicy flavor that complements the rich and salty flavor of the corned beef. The creaminess of the sauce also provides a cooling contrast to the hot and savory meat and vegetables. Serve corned beef and cabbage with soda bread or for a traditional Irish-American meal.
The term “corned” refers to the large grains of salt that were historically used to cure the beef, which gives the dish its distinctively salty and savory flavor. Corned beef briskets are widely available in supermarkets today, and in March, they are often on sale, making it the perfect time to prepare this delicious dish. Look for corned beef that is labeled flat-cut. Do not trim the fat from the corned beef before starting the recipe; the fat helps baste the meat and keep it tender while roasting. You can remove the fat once the corned beef is cooked.
Servings: 6 – 8
Prep Time: 20 Minutes | Cook Time: 3 Hours
Total Time: 3 Hours 20 Minutes



        • 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 salt
        • ¼ teaspoon ground black pepper
        • 6 medium carrots, cut into 2-in chunks
        • 1¼ lb small gold potatoes (about 2.5″ in diameter), halved
        • 1 very small green cabbage, cored and cut into ½-inch-thick slices (see note)
        • 2 tablespoons chopped Italian parsley, for garnish (optional)


        • 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


    1. Preheat the oven the 325°F. Set one oven rack in the middle position and another in the bottom position.
    2. Rinse the corned beef several times under running cold water. (No need to dry it.)
    3. Place the corned beef fat side up in a large roasting pan (you’ll trim the fat after the meat is cooked). Pour about ⅛ inch water around the meat. Sprinkle the contents of the seasoning packet into the water around the corned beef. Cover the pan tightly with heavy-duty aluminum foil and roast on the middle rack for 3 hours.
    4. Meanwhile, in a small bowl, mix together the melted butter, horseradish, salt and pepper.
    5. 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 and 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 crispier that way).
    6. 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. (The cabbage will brown first, so give it a toss when the bottom pieces look golden. The potatoes and carrots may need to be turned, but only if they are nicely browned on the bottom before the cook time is up.)
    7. Transfer the corned beef to a cutting board and let sit until cool enough to handle, about 5 minutes. Cut off the layer of fat on top of the corned beef and discard. Slice the meat against (or perpendicular to) the grain into ¼-inch slices. Arrange the meat on a platter with the roasted vegetables and sprinkle with parsley, if desired. Serve with the horseradish cream sauce.


    1. Combine all of the ingredients in a small bowl and stir to combine. Taste and adjust seasoning, adding more horseradish to taste, if desired.
    2. Note: You won’t use the whole head of cabbage; just use enough to cover ⅓ of the sheet pan.
    3. Note: The nutritional information does not include the horseradish cream sauce.