Corned Beef and Cabbage

This St. Patrick’s Day Special only requires 15 minutes of prep, and makes your house smell awesome all day. Just make sure you don’t have other plans for your oven!

Read on for a Bonus Round: Horseradish Cream Sauce

Last Updated March 11, 2024

Notes: 

• If you want, prep this dish in its entirety the night before if fridge space allows – or at least prep all the veggies – and you can throw this in the oven in the morning before you leave for work, leave it to cook all day, and have dinner ready when you get home.
• It’s okay to arrange some of the vegetables on top of the roast if you start to run out of room, as long as they don’t begin to pile higher than the rim of whatever container you’re using.

You Will Need

1. A large, wide pot with a lid or a large roasting pan – basically anything big enough to hold a ton of veggies and potatoes along with a a 5lb roast

Ingredients:

1. 1 Corned Beef Brisket, 4-5lbs
2. 1 large head cabbage, cut into large wedges
3. About 1 lb small red or yellow roasting potatoes
4. 2 large onions, cut into large wedges
5. 5-6 carrots, peeled and roughly chopped into 2 inch pieces
6. 5 cloves of garlic, thinly slivered or sliced (like you would for pasta)

Prep:

1. Preheat oven to 250°F
2. Open corned beef package in the pot or roasting pan you intend to use.  Allow juices from bag to drain into the pot/pan, discard spice packet if included. 
3. Arrange cabbage wedges evenly around roast
4. Arrange potatoes around roast
5. Arrange onions around roast
6. Arrange carrots around roast*
7. Sprinkle garlic over everything
8. If using a roasting pan, cover roasting pan tightly with a double layer of heavy-duty aluminum foil, crimping around the edges, making sure everything is well sealed and there aren’t any holes for steam to escape during the cooking process. If using a pot, make sure the lid is squarely in place and well secured

Cook:

1. Place in 250°F oven, on the center rack, and allow to cook for 8-10 hours.  After a few hours, your home will be filled with the maddeningly delicious scent of slow-braising beef and vegetables.
2. Remove 30 minutes before serving and allow to rest.
3. Remove transfer corned beef to a carving board.  Slice across the grain and serve with vegetables and accumulated juices.

Irish Soda Bread or any rustic loaf of bread to mop up the juices as well as a bit of horseradish are traditional sides.

Bonus Round – Horseradish Cream Sauce

Ingredients

1. 1.5 cups heavy cream, whipped into stiff peaks
2. 2 tablespoons sour cream
3. 2 tablespoons parsely, finely minced
4. 1 teaspoon dried mustard (I like Coleman’s, but any dried mustard – or anything other than that yellow crap you put on hot dogs would be fine)
5. Juice from ½ a lemon
6. 4oz Extra Hot Prepared horseradish

Instructions

1. Place the bowl you intend to whip the cream in inside the freezer for 15 minutes (or more) and allow to chill
2. Pour heavy cream, sour cream, lemon juice and mustard into chilled bowl, whip into stiff peaks (an electric whisk makes this easy, but honestly it’s pretty fast even with just a little elbow grease)
3. Fold in parsely and horseradish
4. Chill in the fridge for up to 30 minutes (longer than that and the cream will start to deflate)