If you’ve ever wished for a comforting, soulful meal that speaks of tradition and warmth, then this Corned Beef and Cabbage Recipe with Roasted Red Potatoes and Horseradish Sauce Recipe is about to become your new favorite. It combines tender, flavorful corned beef slow-cooked to perfection with vibrant cabbage and sweet carrots, paired beautifully with golden roasted red potatoes and a zingy horseradish sauce that adds just the right kick. Whether it’s for a festive occasion or a cozy family dinner, this recipe delivers layers of satisfying textures and flavors that make every bite unforgettable.
Ingredients You’ll Need
These ingredients might look simple, but each one plays an essential role in creating that classic flavor and comforting texture you crave. From the corned beef that forms the hearty base to the fresh thyme and garlic that infuse aromatic notes, every component adds depth and vibrancy to the dish.
- 4 pounds corned beef brisket (flat or point cut), with spice packet: This is the star protein, packed with flavor and perfect for slow cooking.
- 2 tablespoons oil (for searing): Helps create a beautiful crust that locks in juices and adds richness.
- 1 & 1/2 cups beef broth: Provides the savory cooking liquid that keeps the beef moist and tender.
- 3 tablespoons whole grain mustard: Adds a subtle tang and depth to the broth and eventual sauce.
- 6 cloves garlic, smashed and left whole: Infuses the broth with mild, aromatic garlic flavor.
- 1 large onion, sliced into wedges: Sweetens and enriches the broth during the long cook.
- 15-20 whole peppercorns or fresh cracked pepper, to taste: Gives a gentle heat and complexity.
- 8-10 sprigs fresh thyme or 1 teaspoon dried thyme: Adds a herby freshness that brightens up the dish.
- 2 bay leaves: Contribute subtle earthiness to the slow-cooked broth.
- 2 pounds carrots, peeled and quartered (8-10 carrots): Sweet and tender veggies that beautifully balance the saltiness of the beef.
- 1 large head green cabbage, sliced into wedges: Adds a tender crunch and mild flavor that pairs perfectly with beef.
- 1/2 cup butter (1 stick): Used to sauté the cabbage, lending richness and flavor.
- 1 teaspoon kosher salt: Enhances all the natural flavors without overpowering.
- 2 pounds red potatoes (for roasting): These yield crispy, golden roasted potatoes full of earthy sweetness and perfect texture.
- Horseradish Sauce (for serving): Provides a refreshing sharpness that cuts through the richness of the beef and potatoes.
- Parsley and/or chives, to garnish: Fresh herbs add vibrant color and a hint of brightness.
- Irish Soda Bread (optional, for serving): Traditional and rustic, a wonderful bread side to mop up flavorful juices.
How to Make Corned Beef and Cabbage Recipe with Roasted Red Potatoes and Horseradish Sauce Recipe
Step 1: Sear the Corned Beef
Start by heating a large skillet over medium-high heat. Drain the brine from the corned beef—there’s no need to rinse it—and use the spice packet if it comes with your meat. Add oil to the hot pan and sear the corned beef on each side for 2 to 4 minutes until you see a gorgeous golden crust form. This step brings a tremendous depth of flavor, locking in the juices. Then, place the browned corned beef into your slow cooker, fat side up, for even cooking.
Step 2: Create a Flavorful Broth
In a measuring cup, combine the beef broth with the whole grain mustard for a perfect balance of savory and tang. Pour this mixture into your skillet to deglaze, scraping up all those flavorful browned bits stuck to the bottom. Then pour the broth over the corned beef in the slow cooker—these rich flavors will work their magic while the beef cooks low and slow.
Step 3: Add Aromatics and Start Slow Cooking
Throw smashed garlic cloves, onion wedges, whole peppercorns, thyme sprigs, bay leaves, and the contents of the spice packet into the slow cooker. Cover and let it simmer on low for 6 to 7 hours. This long cooking time allows all the flavors to meld beautifully, while tenderizing the beef to melt-in-your-mouth perfection.
Step 4: Add Carrots for Sweetness and Color
Peel and quarter your carrots, or chop them to your liking, then nestle them on top of the beef. Replace the lid and continue slow cooking for another 1 to 2 hours. The carrots become beautifully tender and soak up those rich beefy juices, creating a lovely balance of textures and flavors.
Step 5: Sauté the Cabbage with Butter and Salt
While the beef and carrots finish cooking, melt the butter in a large skillet over medium-high heat. Add the sliced cabbage along with a sprinkle of kosher salt. Sauté the cabbage for about 10 minutes, until it’s slightly wilted but still offers a bit of bite. This step enhances the cabbage’s natural sweetness and adds a buttery finish that brightens the entire plate.
Step 6: Finish Cooking the Cabbage in the Slow Cooker
Add the sautéed cabbage on top of the carrots in the slow cooker. Cook for an additional 30 to 60 minutes until the cabbage is tender and infused with the broth’s rich flavor. This layering method ensures every vegetable is perfectly cooked and harmoniously flavored.
Step 7: Prepare Roasted Red Potatoes
While the slow cooker is finishing, get your roasted red potatoes going in the oven. Use your own favorite recipe or simply toss them in olive oil, salt, and pepper, then roast until crispy and golden. The roasted potatoes provide a wonderful textural contrast with their crispy exteriors and fluffy interiors.
Step 8: Assemble the Dish
Drain the cabbage and carrots from the slow cooker and arrange these alongside the corned beef on a serving platter. Let the beef rest for a few minutes before slicing it against the grain to ensure tenderness. Add the roasted red potatoes to the platter, then sprinkle fresh parsley and chives on top for a gorgeous finishing touch. Serve everything alongside a cool, creamy horseradish sauce and, if you like, a slice of warm Irish soda bread for a truly authentic experience.
Step 9: Alternative Oven Method
If you prefer oven-roasting, sear the corned beef in a Dutch oven and remove it. Deglaze the pot with broth and mustard, then return the meat with aromatics inside. Roast covered at 300°F for 2 hours, add carrots, and cook for 1 hour more. Finish by adding sautéed cabbage and roast an additional 30 to 60 minutes until the beef registers 200°F internally. This method produces equally succulent results with a wonderfully caramelized crust.
How to Serve Corned Beef and Cabbage Recipe with Roasted Red Potatoes and Horseradish Sauce Recipe
Garnishes
Fresh herbs like parsley and chives do more than add a pop of color. They bring an herbal brightness that lifts the dish and cuts through its richness, making every mouthful feel balanced and fresh. A dollop of horseradish sauce adds a spicy tang that’s simply irresistible with the beef and potatoes.
Side Dishes
Irish soda bread is the classic companion to this meal, perfect for soaking up the juices and horseradish sauce. Alternatively, a crisp green salad with light vinaigrette or some buttered green beans can offer a refreshing crunch that complements the hearty main dish.
Creative Ways to Present
Consider serving the corned beef sliced thick and fanned out on a rustic wooden board with bowls of horseradish sauce and mustard nearby for dipping. Layer the vegetables and potatoes around it for a festive, family-style spread. For individual servings, shine by stacking thin slices of beef with layers of cabbage and carrots on a warm plate drizzled with jus from the slow cooker.
Make Ahead and Storage
Storing Leftovers
Place any leftover corned beef and vegetables in airtight containers and refrigerate for up to 4 days. Keeping the beef sliced separately can help preserve its tenderness and flavor.
Freezing
This dish freezes well if packaged in portion-sized airtight containers or freezer bags. Freeze for up to 3 months. Frozen corned beef reheats best gently in the oven or slow cooker to maintain moisture.
Reheating
The key to reheating corned beef and cabbage is low and slow warmth. Use a covered dish in a 300°F oven or a slow cooker on low to gently bring everything back to temperature without drying it out. Add a splash of broth if needed to keep the meat juicy.
FAQs
Can I use a different cut of beef for this recipe?
While corned beef brisket is traditional, you can experiment with other cuts like a point cut brisket. Just remember cooking times may vary slightly, as flat cuts tend to cook more evenly.
Is it necessary to sear the corned beef before slow cooking?
Searing isn’t mandatory but highly recommended. It seals in flavors and creates a flavorful crust, deeply enriching the final taste.
Can I prepare this without a slow cooker?
Absolutely! The recipe includes an oven method that achieves similar tenderness and flavor by roasting the meat and vegetables at low temperature covered in a Dutch oven.
What kind of horseradish sauce pairs best with this meal?
A creamy horseradish sauce with a balance of sharp horseradish, sour cream or mayo, and a hint of mustard works beautifully to enhance the beef and add contrast to the rich potatoes.
How do I make sure the cabbage doesn’t get mushy?
By sautéing the cabbage first until it is just wilted and then finishing it in the slow cooker for a short time, you retain a slight crunch and vibrant color instead of mushiness.
Final Thoughts
This Corned Beef and Cabbage Recipe with Roasted Red Potatoes and Horseradish Sauce Recipe is a celebration of simple ingredients transformed into a heartwarming feast. Whether you’re marking a special occasion or just craving a comforting classic, it promises layers of flavor and texture that everyone will love. So go ahead—gather your ingredients, linger in the kitchen, and enjoy every delicious moment of this wonderful meal.
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Corned Beef and Cabbage Recipe with Roasted Red Potatoes and Horseradish Sauce Recipe
- Total Time: 9 hours 20 minutes
- Yield: 8 servings 1x
Description
This comforting Corned Beef and Cabbage recipe delivers tender, flavorful meat slow-cooked with aromatic spices, accompanied by perfectly sautéed cabbage and carrots. Enhanced with roasted red potatoes and a zesty horseradish sauce, this classic dish is ideal for family gatherings or St. Patrick’s Day celebrations.
Ingredients
Meat and Broth
- 4 pounds corned beef brisket (flat or point cut), with spice packet
- 2 tablespoons oil (for searing)
- 1 & 1/2 cups beef broth
- 3 tablespoons whole grain mustard
Aromatics and Seasonings
- 6 cloves garlic, smashed and left whole
- 1 large onion, sliced into wedges
- 15–20 whole peppercorns or fresh cracked pepper, to taste
- 8–10 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
Vegetables
- 2 pounds carrots, peeled and quartered (8–10 carrots)
- 1 large head green cabbage, sliced into wedges
Other Ingredients
- 1/2 cup butter (1 stick)
- 1 teaspoon kosher salt
- 1 batch Roasted Red Potatoes (2 pounds red potatoes needed)
- 1 batch Horseradish Sauce (for serving)
- Parsley and/or chives, to garnish
- Irish Soda Bread (optional, for serving)
Instructions
- Sear the Beef: Heat a large 12-inch skillet over medium-high heat. Drain the brine from the corned beef (no need to rinse), and use the provided spice packet. Add oil to the hot skillet, swirling to coat. Sear the beef for 2-4 minutes per side until golden brown. Transfer to the slow cooker, fat side up.
- Deglaze and Add Flavor: Mix beef broth and mustard in a measuring cup. Pour into the skillet, scraping up browned bits. Pour this flavorful mixture over the beef in the slow cooker.
- Add Aromatics and Begin Cooking: Smash garlic, slice onion into wedges, and add both to the slow cooker along with peppercorns, thyme, bay leaves, and the spice packet contents. Cover and cook on low for 6-7 hours.
- Add Carrots: Peel and quarter the carrots, or cut into rustic pieces as preferred. Add on top of the beef in the slow cooker. Replace lid and cook for an additional 1-2 hours.
- Prepare the Cabbage: Halve the cabbage, remove the core, and slice into wedges. Melt butter in a large skillet over medium-high heat, then add all the cabbage and sprinkle with salt. Saute for about 10 minutes until slightly wilted but not fully tender.
- Add Cabbage to Slow Cooker: Place the sautéed cabbage on top of the carrots in the slow cooker and continue cooking on low for another 30-60 minutes, until softened and flavorful.
- Prepare Roasted Red Potatoes: While the slow cooker finishes, prepare a batch of roasted red potatoes in the oven according to your preferred recipe, using 2 pounds of red potatoes.
- Rest and Slice Beef: Arrange corned beef, drained cabbage, and carrots on a platter. Let beef rest before slicing against the grain.
- Serve: Add roasted potatoes and garnish with parsley and chives. Serve with homemade horseradish sauce and Irish soda bread if desired.
- Alternative Oven Method: Sear corned beef in a Dutch oven, remove, then deglaze with broth and mustard. Return meat to pot with aromatics, cover, and roast at 300°F for 2 hours. Add carrots, roast an additional hour, then add sautéed cabbage and roast 30–60 minutes until beef is fork-tender (200°F internal temp).
Notes
- Do not rinse corned beef after removing from the brine to preserve flavor.
- Using the spice packet included with the corned beef enhances the authentic taste.
- Sautéing the cabbage before slow cooking preserves texture and adds depth of flavor.
- Beef internal temperature should reach about 200°F for fork-tender meat when using the oven method.
- Roasted red potatoes and horseradish sauce complement the dish perfectly, but can be substituted or omitted according to preference.
- Irish Soda Bread is optional but traditional for serving alongside.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
- Prep Time: 20 minutes
- Cook Time: 9 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish
