Nothing quite captures the cozy, festive spirit like the Best Corned Beef and Cabbage Recipe with Roasted Red Potatoes and Horseradish Sauce Recipe. This classic dish offers tender, flavorful corned beef slow-cooked to perfection, paired with sweet carrots, buttery sautéed cabbage, and crisp-roasted red potatoes. The horseradish sauce adds the perfect tangy kick to every bite. It’s a heartwarming meal that brings comfort, tradition, and vibrant flavors all on one plate—ideal for family dinners or special occasions.
Ingredients You’ll Need
Gathering simple, heartfelt ingredients is the first step to creating this unforgettable dish. Each component plays a crucial role in layering flavors and textures, from the rich, juicy corned beef to the fresh aroma of thyme and the crispness of red potatoes.
- 4 pounds corned beef brisket (flat or point cut, with spice packet*): The star of the show providing tender, savory meat packed with flavor.
- 2 tablespoons oil (for searing): Helps develop a beautiful crust on the beef to lock in juices.
- 1 & 1/2 cups beef broth**: Adds deep, meaty flavor to the slow cooking liquid.
- 3 tablespoons whole grain mustard: Introduces a subtle tang that balances richness.
- 6 cloves garlic (smashed and left whole): Infuses gentle aromatic notes without overpowering.
- 1 large onion (sliced into wedges): Adds sweetness and depth to the cooking broth.
- 15-20 whole peppercorns (or fresh cracked pepper): Provides a mild, layered heat throughout the dish.
- 8-10 sprigs fresh thyme (or 1 teaspoon dried thyme): Freshness that elevates every bite with herbal brightness.
- 2 bay leaves: Imparts subtle earthiness during slow cooking.
- 2 pounds carrots (peeled and quartered): Brightens the plate with sweet, tender crunch.
- 1/2 cup butter (1 stick): Used to saute the cabbage, adding richness and silkiness.
- 1 large head green cabbage (sliced into wedges): The classic vegetable companion with a satisfying texture.
- 1 teaspoon kosher salt: Enhances natural flavors while seasoning the cabbage perfectly.
- 2 pounds red potatoes (for roasted red potatoes): Crispy outside with a fluffy inside, perfect alongside the brisket.
- Horseradish Sauce (for serving): A zesty condiment that livens up each mouthful.
- Parsley and/or chives (to garnish): Fresh herbs for that final pop of color and freshness.
How to Make Best 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 to get it really hot. Drain the corned beef brisket but don’t rinse it, keeping all those wonderful flavors intact. Using a drizzle of oil, sear the beef for a few minutes on each side until you achieve a beautiful golden crust. This step isn’t just for looks—it locks in the juicy goodness and adds a depth of flavor that slow cooking alone cannot achieve.
Step 2: Prepare the Cooking Liquid
Transfer your seared brisket to a crock pot, fat side up. In the same skillet, mix beef broth with whole grain mustard and bring to a bubble over medium heat. Scrape the skillet to lift all those brown bits left behind—they carry incredible taste! Pour this flavorful potion over the meat in the crock pot, setting the stage for slow-simmered deliciousness.
Step 3: Add Aromatics and Spices
Toss in the garlic cloves, onion wedges, peppercorns, thyme, bay leaves, and the spice packet if included. These aromatics infuse the brisket with layers of fragrant, herbal, and earthy notes that transform each bite beyond simple slow-cooked meat to something deeply satisfying.
Step 4: Slow Cook Until Tender
Cover and cook the brisket on low for 6 to 7 hours. This long, gentle heat breaks down the connective tissue, turning the beef luscious and tender, making your kitchen smell like a warm embrace.
Step 5: Add Carrots for Sweetness
While the beef cooks, peel and quarter the carrots as you prefer—larger pieces will stay beautifully tender without falling apart. Arrange them atop the brisket, cover again, and let everything cook together for another hour or two. The carrots soak up the savory broth, bringing a natural sweetness that balances the richness of the beef.
Step 6: Sauté the Cabbage
Cut your cabbage into thick wedges and melt butter in a wide skillet over medium-high heat. Toss in the cabbage, sprinkle kosher salt, and sauté until it’s just wilted and glowing with golden edges. This step adds buttery softness and retains a bit of crunch which makes cabbage truly shine when layered on top of carrots and beef in the crock pot for a final 30 to 60 minutes.
Step 7: Roast the Red Potatoes
Roasted red potatoes are essential—crispy on the outside and tender inside, they bring a comforting earthiness and texture contrast to the plate. Roasting separately ensures they don’t get soggy. Simply toss them in olive oil, salt, and pepper, and roast at 400°F until perfect and golden.
How to Serve Best Corned Beef and Cabbage Recipe with Roasted Red Potatoes and Horseradish Sauce Recipe
Garnishes
Fresh chopped parsley and chives add vibrant color and a burst of freshness that balances the richness of the brisket and buttery cabbage. Don’t underestimate how much a simple herb garnish elevates your presentation and imparts another level of flavor.
Side Dishes
This dish is a showstopper on its own, but adding a batch of horseradish sauce brings that classic tangy heat everyone loves. Irish soda bread or crusty rustic bread is a fantastic companion to soak up all the savory juices on your plate. Feeling extra indulgent? Creamed spinach or roasted Brussels sprouts make lovely green accents.
Creative Ways to Present
Arrange each element separately on a large platter: tender slices of corned beef, piles of vibrant carrots, wilted cabbage wedges, and golden roasted potatoes. This visually appealing approach lets each ingredient shine and invites everyone to assemble their perfect bite. It’s a rustic but elegant way to enjoy the best corned beef and cabbage experience.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your corned beef, veggies, and potatoes in airtight containers in the refrigerator for up to 4 days. Keeping components separate helps maintain texture and flavor integrity. You’ll have delicious, ready-to-go meals waiting for busy days.
Freezing
This recipe freezes beautifully. Slice the cooked corned beef and store it with the cabbage and carrots in freezer-safe containers or bags for up to 3 months. Roasted potatoes are best enjoyed fresh but can also be frozen if needed—just expect a slightly softer texture upon reheating.
Reheating
Reheat gently in a covered skillet or low oven to keep the meat moist and vegetables tender. For quick warming, cover with foil and microwave in short bursts, stirring the vegetables occasionally. Add a splash of broth or water if needed to revive the flavors.
FAQs
Can I use a stovetop pot instead of a crock pot?
Absolutely! Slow simmer on low heat with the lid on for 3 to 4 hours, checking occasionally to make sure nothing sticks. The crock pot just offers convenient, hands-off cooking.
Do I need to rinse the corned beef before cooking?
No need to rinse it; simply drain the brine. Rinsing can wash away some of the seasoning that infuses the meat during cooking.
What’s the best cut of corned beef for this recipe?
The flat cut is leaner and slices beautifully, while the point cut has more marbling for extra richness. Either works wonderfully for this recipe.
Can I make the horseradish sauce ahead of time?
Yes! It can be made a day or two in advance and kept refrigerated. The flavors meld nicely over time and give it even more punch.
Why roast the potatoes separately?
Roasting keeps potatoes crispy outside, with that beautifully creamy inside texture. Cooking them in the crock pot can make them too soft or gray and mushy.
Final Thoughts
There is truly nothing like gathering around the table to enjoy the Best Corned Beef and Cabbage Recipe with Roasted Red Potatoes and Horseradish Sauce Recipe. It’s a dish full of warmth, tradition, and layers of irresistible flavor that everyone will adore. I can’t wait for you to try this recipe and make it your own family favorite!
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Best Corned Beef and Cabbage Recipe with Roasted Red Potatoes and Horseradish Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 9 hours (6-7 hours initial + 1-2 hours with carrots + 30-60 minutes with cabbage)
- Total Time: 9 hours 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish
Description
This classic Corned Beef and Cabbage recipe delivers tender, flavorful meat slow-cooked to perfection alongside sweet carrots and sautéed cabbage, complemented by roasted red potatoes and a tangy horseradish sauce. Perfect for a hearty family meal or celebration, this traditional Irish dish features a delicious balance of savory spices and fresh herbs that infuse every bite.
Ingredients
Corned Beef
- 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
- 6 cloves garlic (smashed and left whole)
- 1 large onion (sliced into wedges)
- 15–20 whole peppercorns
- 8–10 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
Vegetables
- 2 pounds carrots (peeled and quartered, about 8–10 carrots)
- 1 large head green cabbage (sliced into wedges)
- 1 teaspoon kosher salt
- 1/2 cup butter (1 stick)
Sides & Garnish
- 1 batch Roasted Red Potatoes (2 pounds red potatoes needed)
- 1 batch Horseradish Sauce (for serving)
- Parsley and/or chives (to garnish)
Instructions
- Heat the Skillet: Heat a large 12-inch skillet over medium-high heat for at least 2 minutes to prepare for searing.
- Prepare and Sear Corned Beef: Drain the brine from the corned beef (no rinsing required). Add 2 tablespoons of oil to the hot skillet until shimmering, then sear the corned beef for 2-4 minutes on one side until golden, flip and sear the other side for 2-3 minutes.
- Transfer to Crock Pot: Place the seared corned beef in a crock pot, fat side up, while keeping the skillet for deglazing.
- Make Mustard Broth: In a measuring cup, combine 1.5 cups beef broth with 3 tablespoons whole grain mustard.
- Deglaze Skillet: Pour the mustard broth into the skillet, heat to medium-high, scraping brown bits off the pan, then pour this mixture over the beef in the crock pot.
- Add Aromatics and Spices: Add smashed garlic cloves, onion wedges, peppercorns, thyme, bay leaves, and the spice packet from the corned beef into the crock pot.
- Slow Cook: Cover and cook on low for 6-7 hours until beef is tender.
- Prepare Carrots: Peel and cut carrots into thirds (halving large pieces) and add on top of the beef, then cover and cook for an additional 1-2 hours.
- Sauté Cabbage: Slice cabbage into wedges. Melt butter in a 12-inch skillet over medium-high heat, add the cabbage and kosher salt, then sauté for about 10 minutes until slightly wilted but not fully tender.
- Add Cabbage to Crock Pot: Place sautéed cabbage atop the carrots in the crock pot, cover and cook on low for another 30-60 minutes until softened and infused with corned beef flavor.
- Roast Potatoes: While cooking, prepare roasted red potatoes in the oven until golden; do not add potatoes to the crock pot as they will become mushy.
- Rest and Slice Corned Beef: Remove corned beef from crock pot and let rest on a cutting board for 10 minutes, then slice against the grain.
- Serve Ingredients: Arrange sliced corned beef, carrots, cabbage (drained slightly), and roasted potatoes on a large platter, garnished with chopped parsley and chives. Leave broth, onions, garlic, and herbs behind in the crock pot.
- Serve with Sauce and Bread: Accompany with homemade horseradish sauce and Irish soda bread for a complete meal.
Notes
- Do not rinse corned beef after draining the brine; this helps retain flavor.
- If your corned beef does not come with a spice packet, use the spices mixed in the brine.
- Searing the beef before slow cooking enhances flavor and improves texture.
- Cooking times may vary based on crock pot model and meat thickness; ensure beef is tender before proceeding to next steps.
- Roasting potatoes separately avoids mushy texture from slow cooking in the crock pot.
- To enhance flavor, serve with homemade horseradish sauce and Irish soda bread.
- Resting the meat after cooking allows juices to redistribute for optimum tenderness.
