Corned Beef and Cabbage with Horseradish Cream Recipe
If you’re dreaming of a meal that’s equal parts comforting, festive, and outrageously flavorful, look no further than Corned Beef and Cabbage with Horseradish Cream. This classic Irish-American feast takes meltingly tender corned beef, vibrant cabbage, carrots, and potatoes, then crowns it all with a cool, tangy sauce that seriously wakes up your taste buds. Whether you’re hosting the ultimate St. Patrick’s Day party or simply craving stick-to-your-ribs goodness, this dish is a definite crowd-pleaser you’ll want to make again and again.
Ingredients You’ll Need
Perfect Corned Beef and Cabbage with Horseradish Cream shines because its ingredients are familiar yet each one plays a crucial role. Every veggie adds color and sweetness, the brisket is the star, and that zippy horseradish cream ties it all together effortlessly!
- Corned beef brisket with spice packet (3–4 lb): This is the heart of the dish, infusing everything with bold, savory flavors.
- Water (10 cups): Helps the brisket simmer gently until perfectly tender—don’t skimp on this or you’ll miss out on that luscious broth.
- Bay leaf (1): Sneaks in delicate herbal notes for extra flavor depth.
- Black peppercorns (1 teaspoon): Give the broth a warm kick that’s never overpowering.
- Carrots, peeled and cut into chunks (4 medium): Lend color, sweetness, and soak up all that gorgeous broth.
- Potatoes, quartered (4 medium): The ultimate cozy comfort—these make the meal extra filling.
- Green cabbage, cut into wedges (1 small head): Adds a soft, buttery texture and a lovely mellow flavor after braising with the brisket.
- Sour cream (½ cup): This creamy base is the secret to that dreamy horseradish sauce.
- Prepared horseradish (2 tablespoons): Brings the punch—adjust to taste if you like things extra zingy!
- Dijon mustard (1 tablespoon): Adds sharpness and balance to the sauce.
- Salt and pepper to taste: Essential for seasoning both the horseradish cream and finishing your veggies and beef.
- Chopped fresh parsley for garnish (optional): For a fresh pop of color and a hint of herbal brightness.
How to Make Corned Beef and Cabbage with Horseradish Cream
Step 1: Simmer the Corned Beef
Start by nestling your corned beef brisket into a large pot or Dutch oven, making sure it’s fully covered with those 10 cups of water. Sprinkle in the included spice packet, toss in the bay leaf and peppercorns, then bring everything to a lively boil. Once it’s bubbling, lower the heat, slap on a lid, and let it gently simmer for 2½ to 3 hours. The key here is patience—the longer, the better for a fall-apart tender brisket!
Step 2: Add the Carrots and Potatoes
About 20 minutes before your timer’s up, it’s veggie time. Carefully add in the chunky carrots and potatoes right into that flavorful broth. They’ll soak up all those beefy, spiced juices as they cook, turning beautifully soft and flavorful—absolutely irresistible with each bite!
Step 3: Cook the Cabbage
Now add the cabbage wedges on top of the bubbling veggies, cover again, and let them steam for another 15 to 20 minutes. The cabbage cooks surprisingly quickly and should end up tender but not mushy, with edges that glisten from the savory cooking liquid.
Step 4: Rest and Slice the Corned Beef
Gently lift the corned beef out onto a cutting board and let it sit for about 10 minutes. This quick rest helps lock in the juices, keeping every slice perfectly moist. For the most tender bite, slice it against the grain into thick or thin pieces, depending on your preference.
Step 5: Make the Horseradish Cream
While the beef rests, whisk together the sour cream, prepared horseradish, Dijon mustard, salt, and pepper in a small bowl. Chill it in the fridge until you’re ready to serve. This cool, creamy sauce is truly the zingy hero of the whole Corned Beef and Cabbage with Horseradish Cream experience!
Step 6: Plate and Garnish
Arrange the sliced beef alongside heaps of cabbage, carrots, and potatoes on your platter. Spoon a generous dollop of horseradish cream over everything and sprinkle with parsley, if you like. Admire your handiwork before devouring—it’s well deserved!
How to Serve Corned Beef and Cabbage with Horseradish Cream
Garnishes
A generous sprinkle of freshly chopped parsley is a classic, offering a splash of color and a bit of freshness against the richness of the dish. If you want to get even fancier, a few thinly sliced green onions or a grind of black pepper over the top add brightness and a little edge, making your Corned Beef and Cabbage with Horseradish Cream look and taste extra special.
Side Dishes
Although this meal is hearty on its own, a loaf of crusty rye or Irish soda bread is irresistible for soaking up all that flavorful broth. If you’re feeding a crowd or want to lean into a pub-style feast, pair with a leafy green salad dressed in a tangy vinaigrette or sweet, buttery corn on the cob.
Creative Ways to Present
For a fun, buffet-style twist, set everything out deconstructed for guests to build their own plates, customizing their ideal ratio of beef, veggies, and creamy sauce. Or, pile the corned beef and cabbage onto a big wood cutting board for a rustic, family-style dinner that invites everyone to dig in. Leftovers get new life sandwiched between thick slices of rye, slathered with extra horseradish cream—pure comfort!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the beef, vegetables, and horseradish cream separately in airtight containers. They’ll keep well in the refrigerator for up to 4 days, ready to remix into sandwiches, wraps, or quick lunch plates.
Freezing
Corned beef and the cooked vegetables both freeze beautifully. Slice the beef and pack it (and the veggies) into freezer-friendly containers; they’ll be good for about 2 to 3 months. Just be sure to freeze the horseradish cream separately if you have extra—give it a good stir after thawing for the best texture.
Reheating
To bring your leftovers back to life, gently warm the beef and vegetables either in a covered skillet with a splash of broth or in the microwave with a lid to trap moisture. For the best results, only add the horseradish cream after everything is warmed through to maintain its cool and zippy flavor.
FAQs
Can I make Corned Beef and Cabbage with Horseradish Cream in a slow cooker?
Absolutely! Place the corned beef, water, spices, carrots, and potatoes in your slow cooker and cook on low for 8–9 hours or high for 5–6 hours. Add the cabbage for the last hour only, so it doesn’t overcook. The results are melt-in-your-mouth delicious!
What cut of corned beef works best for this recipe?
Brisket is the traditional and best choice, delivering the perfect balance of tenderness and flavor. If available, you can use either the flat cut (leaner) or the point cut (more marbled)—both become incredibly succulent with slow cooking.
Is Corned Beef and Cabbage with Horseradish Cream gluten-free?
Yes, this robust classic is naturally gluten-free as long as your corned beef and prepared horseradish are free from additives. Always double-check refrigerated items if you’re serving gluten-sensitive friends or family.
Can I prepare the horseradish cream ahead of time?
Definitely! Make the sauce up to two days in advance and store it in the refrigerator in an airtight container. The flavors meld and actually get better over time, so making it ahead is a great idea.
What’s the best way to slice corned beef for serving?
After a brief rest, be sure to cut the corned beef across the grain. This breaks up the muscle fibers and guarantees every bite is impossibly tender and easy to chew—no hacksaw required!
Final Thoughts
Don’t miss the chance to make Corned Beef and Cabbage with Horseradish Cream part of your comfort food traditions! It’s festive, satisfying, and such a joy to share. Whether you’re leaning into Irish roots or just want a dinner that guarantees smiles, this truly is a recipe you’ll come back to. Give it a try—you’re in for a hearty, flavor-packed treat!
Print
Corned Beef and Cabbage with Horseradish Cream Recipe
- Total Time: 3 hours 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This hearty and flavorful Corned Beef and Cabbage with Horseradish Cream recipe is a classic Irish-American dish perfect for St. Patrick’s Day or any time you crave comfort food with a kick. Tender corned beef brisket simmered with vegetables and served with a zesty horseradish cream dipping sauce is sure to become a family favorite.
Ingredients
Corned Beef and Vegetables:
- 3–4 lb corned beef brisket with spice packet
- 10 cups water
- 1 bay leaf
- 1 teaspoon black peppercorns
- 4 medium carrots, peeled and cut into chunks
- 4 medium potatoes, quartered
- 1 small head green cabbage, cut into wedges
Horseradish Cream:
- ½ cup sour cream
- 2 tablespoons prepared horseradish
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the Corned Beef: Place the corned beef in a large pot or Dutch oven and cover with water. Add the spice packet, bay leaf, and peppercorns. Simmer covered for 2½ to 3 hours until tender.
- Add Vegetables: Add carrots and potatoes, cook for 20 minutes. Add cabbage and cook an additional 15–20 minutes until fork-tender.
- Rest and Slice: Remove corned beef, let rest for 10 minutes, then slice against the grain.
- Make Horseradish Cream: Combine sour cream, horseradish, Dijon mustard, salt, and pepper. Refrigerate until serving.
- Serve: Plate corned beef with vegetables, top with horseradish cream, and garnish with parsley.
Notes
- You can also use a slow cooker to prepare this dish on low for 8–9 hours or high for 5–6 hours.
- Leftovers are delicious in sandwiches with rye bread and extra horseradish cream.
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 4 g
- Sodium: 1450 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 37 g
- Cholesterol: 115 mg
