Roasted Corned Beef and Cabbage is a salt-cured beef brisket oven-roasted until tender instead of boiled and served with roasted carrots, potatoes, and cabbage.
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Unlike boiled corned beef, roasting creates deeper flavor and prevents the vegetables from becoming soft.
This Baked Corned Beef and Cabbage recipe is made with slow-roasted brisket and vegetables roasted separately in a horseradish-butter mixture for better texture and richer flavor.
It's ideal for St. Patrick's Day. Serve it with warm Irish Soda Bread for a classic pairing, and use any leftovers to make Corned Beef Hash.
Ingredients You'll Need
- Corned Beef (flat-cut) with Seasoning Packet: Main protein; brined for flavor and tenderness.
- Unsalted Butter: Adds richness and aids caramelization.
- Prepared Horseradish: Provides a spicy, tangy kick.
- Salt & Black Pepper: For seasoning.
- Carrots: Add natural sweetness and color.
- Small Red Potatoes: Become creamy inside, crispy outside.
- Green Cabbage: Traditional pairing; adds slight bitterness.
- Chopped Italian Parsley (optional): Brightens the dish.
- Sour Cream: Creates a creamy, tangy base. Full-fat is recommended for the best texture and flavor, but low-fat will also work.
- Dijon Mustard: Enhances depth of flavor.
- Fresh lemon juice: Adds acidity for balance. It can be substituted with white Wine Vinegar.
See the recipe card for quantities.
How to Make Roasted Corned Beef and Cabbage
Note: Full instructions are provided in the recipe card below.
1. Preheat the oven to 325°F. Rinse the corned beef under cold water and place it fat-side up in a 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.
2. While the beef roasts, mix melted butter, horseradish, salt, and remaining pepper in a bowl. Spread carrots, potatoes, and cabbage on a baking sheet, drizzle with the mixture, and toss. Keep vegetables separate, placing potatoes cut-side down.
3. After 1 hour 30 minutes, place the vegetables on the bottom rack of the oven. Roast for another 1 hour 30 minutes, tossing occasionally until golden and tender.
4. Remove the beef from the oven, let it rest for 5 minutes, trim off the fat cap, and slice against the grain into ¼-inch slices.
5. Combine sour cream, horseradish, Dijon mustard, vinegar, salt, pepper, and sugar in a bowl. Stir until smooth and adjust seasoning.
6. Arrange sliced corned beef and roasted vegetables on a platter. Sprinkle with chopped parsley (optional) and serve with horseradish cream sauce.
Hint: Every corned beef cut is different, so make sure to cook it until it's tender but not falling apart. For us, that took about three hours, but the exact time may vary depending on the thickness of your meat.
Storage, Make Ahead, & Freezing
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.
Freezing: Not recommended.
Camila's Tips & Variations
- Choose the Right Cut: A flat-cut brisket is ideal for even cooking and easy slicing, while a point-cut offers more marbling for extra richness.
- Roasting for Maximum Flavor: Keep the fat cap on while roasting to naturally baste the meat, making it more tender and juicy. Trim it off after cooking for easier slicing.
- Perfect Temperature: Cook to at least 160°F for food safety; for optimal tenderness, aim for 190°F.
- Crispier Vegetables: Skip the foil-vegetables will roast better directly on the baking sheet. For the crispiest potatoes, preheat the baking sheet before adding them, and always place them cut-side down.
- Slicing: Cut corned beef thinly across the grain for tenderness.
- Leftover Magic: Use leftovers for Reuben sandwiches, corned beef hash, or mix shredded corned beef into a savory potato soup.
Frequently Asked Questions
Can I use a different cut of beef instead of corned beef?
No. Corned beef is cured in a salt brine, so regular brisket or chuck will not have the same flavor unless it is properly cured first.
Why roast instead of boiling?
Roasting concentrates flavor and improves texture, while boiling can dilute flavor and soften vegetables.
Do I need to rinse the corned beef before cooking?
Yes. Rinsing removes excess surface salt without reducing flavor.
What internal temperature should corned beef reach?
At least 160°F for safety, but 190°F gives better tenderness.
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Recipe
Roasted Corned Beef and Cabbage
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
- 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
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.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
