By Jennifer Segal

This traditional Irish-American dish is traditionally boiled on the stovetop in a single large pot. But for this recipe, courtesy of Once Upon a Chef, the meat and vegetables are slow-roasted separately in the oven — and, to amp up the flavor, the veggies are tossed in a horseradish-spiked butter sauce before roasting.

Even though it takes 3 hours to cook, most of that time is hands-off.  It’s the perfect meal to cook for St. Patrick’s Day when corned beef briskets are plentiful and on sale.

Servings: 6 – 8
Prep Time: 20 Minutes
Cook Time: 3 Hours



    • 1 (4-lb) flat-cut corned beef with seasoning packet (do not trim the fat)
    • 4 tablespoons unsalted butter, melted
    • 2 tablespoons prepared horseradish
    • 1-1/2 teaspoons salt
    • 1/4 teaspoon ground black pepper
    • medium carrots, cut into 2-in chunks
    • 1-1/4 lb small gold potatoes (about 2.5″ in diameter), halved
    • 1 very small green cabbage, cored and cut into 1/2-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
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/4 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 1/8 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 1/4-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 1/3 of the sheet pan.