How to Cook Corned Beef and Potatoes in the Oven

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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.

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.

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.

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.

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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Roasted Corned Beef and Cabbage with Carrots, Potatoes & Horseradish Cream Sauce

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.

Ingredients

For the Corned Beef and 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 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)

For the Horseradish Cream Sauce

• 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

Instructions

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.

For 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.

Pair with

Nutrition Information

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• Per serving (8 servings)
• Calories: 577
• Fat: 40 g
• Saturated fat: 14 g
• Carbohydrates: 18 g
• Sugar: 3 g
• Fiber: 3 g
• Protein: 35 g
• Sodium: 2813 mg
• Cholesterol: 138 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

• Beef, Lamb, Veal & Pork
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• Most Popular
• Irish
• All Seasons
• Brisket
• Cabbage
• Carrots
• Comfort Food
• Potatoes
• St. Patricks Day
• White Wine Vinegar

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