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
Scale
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
