The heartiness of slow-cooked corned beef, tender cabbage, and earthy root vegetables is made even more delightful when paired with a creamy, tangy horseradish sauce that cuts through the richness beautifully. This timeless Irish-American dish is beloved for its balance of savory comfort and zesty brightness. Perfect for festive occasions like St. Patrick’s Day or just a chilly evening when you’re craving something warm and filling, this meal brings classic flavors and old-world charm to the table. The horseradish sauce elevates the dish with a subtle kick that keeps you coming back for more. It’s a celebration of tradition, made easy in your own kitchen.
Full Recipe:
Ingredients:
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3 to 4 lbs corned beef brisket (with spice packet)
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Water (enough to cover beef)
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1 bay leaf
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1 teaspoon whole peppercorns
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1 small onion, peeled and halved
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4 carrots, peeled and cut into chunks
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1 small head of cabbage, cut into wedges
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6 small red potatoes, halved
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Salt and pepper to taste
For the Horseradish Sauce:
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1/2 cup sour cream
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2 tablespoons prepared horseradish
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1 teaspoon Dijon mustard
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1 teaspoon white vinegar
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Salt and pepper to taste
Directions:
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Rinse the corned beef under cold water to remove excess brine. Place in a large pot and cover with water.
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Add the spice packet, bay leaf, peppercorns, and onion to the pot. Bring to a boil, then reduce to a gentle simmer.
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Cover and simmer for 2.5 to 3 hours, or until the meat is tender.
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Add the carrots and potatoes to the pot during the last 30 minutes of cooking. Add the cabbage wedges in the final 15 minutes.
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Meanwhile, mix together all ingredients for the horseradish sauce in a small bowl. Chill until ready to serve.
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Remove the beef from the pot and let rest for 10 minutes. Slice against the grain.
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Serve the sliced corned beef with cabbage, carrots, potatoes, and a generous spoonful of horseradish sauce.
Prep Time: 15 minutes | Cooking Time: 3 hours | Total Time: 3 hours 15 minutes
Kcal: 480 kcal | Servings: 6 servings