If you’ve ever dreamed of a comforting, soul-satisfying meal that feels like a warm hug from an old friend, look no further than this Irresistible Corned Beef and Cabbage Feast with Roasted Potatoes and Horseradish Sauce Recipe. It’s the perfect blend of tender, flavorful corned beef surrounded by perfectly cooked cabbage and sweet carrots, complemented by crispy roasted potatoes and a zesty horseradish sauce that packs just the right punch. This classic dish, packed with layers of rich textures and fresh aromas, promises to become your go-to celebration plate for gatherings or a cozy night in.
Ingredients You’ll Need
Getting the ingredients right is half the fun, and this recipe opts for simple yet essential components that build up the story of flavor and tradition in every bite. Each one plays its part in texture, color, or taste, ensuring your feast hits all the right notes on the palate.
- 4 pounds corned beef brisket: The star of the show, full of rich, savory flavor ideal for slow cooking to tender perfection.
- 2 tablespoons oil: For that crucial sear that locks in juices and creates a beautiful crust.
- 1 & 1/2 cups beef broth: Adds moisture and deep meaty flavors during cooking.
- 3 tablespoons whole grain mustard: Provides tangy complexity that brightens the dish.
- 6 cloves garlic: Smashed but kept whole to mellow out into sweet, aromatic undertones.
- 1 large onion: Sliced into wedges for sweetness and subtle bite.
- 15-20 whole peppercorns or freshly cracked pepper: For a peppery heat balance.
- 8-10 sprigs fresh thyme or 1 teaspoon dried thyme: Herbaceous depth to complement beef and veggies.
- 2 bay leaves: Earthy notes that round out the slow-cooked stock.
- 2 pounds carrots: Peeled and quartered, adding color and natural sweetness.
- 1 large head green cabbage: Sliced into wedges and sautéed in butter for that tender crunch.
- 1/2 cup butter (1 stick): For sautéing cabbage and enriching flavors.
- 1 teaspoon kosher salt: To season and enhance all ingredients perfectly.
- 2 pounds red potatoes: To roast, delivering crispy, golden bites on the side.
- Horseradish Sauce: A tangy, spicy condiment that lifts the flavor of the beef magnificently.
- Parsley and/or chives: Fresh green herbs to garnish and add brightness.
- Irish Soda Bread (optional): The perfect rustic accompaniment to soak up every bit of sauce.
How to Make Irresistible Corned Beef and Cabbage Feast with Roasted Potatoes and Horseradish Sauce Recipe
Step 1: Sear the Corned Beef
Start by heating a large skillet over medium-high heat and pour in the oil. Take your corned beef brisket, drain any excess brine but hold on to the spice packet—it’s key to that signature flavor. Sear the brisket fat side down, then flip after about 2-4 minutes until both sides have a gorgeous golden crust. This step is crucial; it locks in juices and creates a depth of flavor you’ll notice in every bite. Once seared, transfer your brisket to the slow cooker, fat side up, for a juicy finish.
Step 2: Deglaze the Pan
After the sear, you’ll have beautiful browned bits stuck to your skillet—pure flavor gold. Pour in the beef broth mixed with whole grain mustard and scrape up all those flavorful bits with a wooden spoon. This luscious mixture becomes the cooking liquid that will surround your brisket in the slow cooker, soaking into every fiber and building layers of savory goodness.
Step 3: Add Aromatics and Spices
Time to infuse the feast with aromatic magic. Toss the smashed garlic, sliced onion wedges, peppercorns, thyme, bay leaves, and that handy spice packet into the slow cooker with your brisket and liquid. Cover and set it all to cook on low for 6 to 7 hours. This slow simmer lets the flavors marry beautifully and tenderizes the meat to melt-in-your-mouth perfection.
Step 4: Prepare and Add Carrots
While your brisket is doing its slow-cooked magic, peel and quarter the carrots into rustic chunks. Add these to the top of the brisket in the slow cooker. The carrots soak up all those rich juices while softening to just the right tender bite. Cover and cook for another 1 to 2 hours—this is where that signature sweetness develops, balancing the dish beautifully.
Step 5: Sauté the Cabbage
Prepare the cabbage by halving it, removing the core, and slicing it into wedges. In a large skillet, melt the butter over medium-high heat and sprinkle in kosher salt to taste. Add the cabbage and sauté it gently for about 10 minutes. You want it tender but still slightly crisp—a lively texture that contrasts wonderfully with the soft carrots and beef. The butter adds a silky richness, making the cabbage irresistibly delicious.
Step 6: Add Cabbage and Finish Cooking
Gently layer the sautéed cabbage on top of the carrots in your slow cooker and let it all finish cooking for 30 to 60 minutes. This step softens the cabbage further while marrying all those vibrant flavors into one harmonious feast.
Step 7: Roast the Red Potatoes
While your slow cooker is wrapping up, roast the red potatoes in the oven. Toss 2 pounds of red potatoes with your favorite herbs, oil, and seasoning, then roast until golden and crisp on the edges. These potatoes bring that perfect crispy texture to contrast the tender beef and vegetables, completing your feast.
Step 8: Serve and Enjoy!
Once everything is cooked, transfer the corned beef, cabbage, and carrots to a large serving platter. Allow the brisket to rest a few minutes before slicing against the grain for the most tender slices. Add your roasted potatoes on the side, garnish with parsley and chives for a fresh pop of color, and don’t forget the horseradish sauce and Irish soda bread to round out this remarkable meal.
How to Serve Irresistible Corned Beef and Cabbage Feast with Roasted Potatoes and Horseradish Sauce Recipe
Garnishes
Fresh herbs like parsley or finely chopped chives are perfect for adding brightness and a fresh aroma that contrasts the rich flavors. A dollop of horseradish sauce on the side brings subtle heat and tang that wakes up the palate without overpowering the meal.
Side Dishes
While the roasted red potatoes are the star sidekick here, you can also add Irish soda bread to soak up any delicious juices. Steamed green beans or a crisp garden salad would add a fresh, crunchy counterpoint if you want to expand the meal further.
Creative Ways to Present
For a warm, inviting presentation, arrange your sliced corned beef in a fan shape on a communal platter. Nestle the cabbage and carrots around the edges with the roasted potatoes piled high nearby. Serve horseradish sauce in a small bowl to invite guests to customize each bite. This feast is perfect for family-style serving that encourages sharing and conversation.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover corned beef and vegetables in airtight containers and refrigerate. They will keep for up to 3-4 days, making for convenient, satisfying meals later in the week.
Freezing
You can freeze cooked corned beef and vegetables in heavy-duty freezer bags or containers for up to 2 months. Be sure to separate the horseradish sauce and roasted potatoes if possible, as their textures won’t freeze as well.
Reheating
Reheat leftovers gently in a covered pan on low heat or in the oven wrapped with foil to prevent drying out. For a quick fix, microwave in bursts, stirring occasionally. Roasted potatoes are best crisped back up in the oven or toaster oven to regain their crunch.
FAQs
Can I use a different cut of corned beef?
Absolutely! Both flat and point cuts work well. The flat cut is leaner and slices nicely, while the point cut has more marbling, offering extra richness. Adjust cooking time slightly if needed, but slow cooking will tenderize either beautifully.
Is it necessary to sear the corned beef first?
Searing is highly recommended because it locks in juices and creates a flavorful crust that adds depth to your final dish. It’s one of those small steps that makes a big difference.
Can I cook this recipe without a slow cooker?
Yes! You can use the oven method by roasting the brisket and vegetables covered in a Dutch oven at 300°F. This slower roasting method produces similarly tender results, just keep an eye on internal meat temperature for doneness.
What is the best way to slice corned beef?
Always slice corned beef against the grain. This helps break up the muscle fibers, resulting in more tender slices that melt in your mouth.
How spicy is the horseradish sauce? Can I adjust it?
Horseradish sauce offers a gentle heat that livens up the dish but does not overwhelm. If you prefer milder sauce, start with a smaller amount and mix into sour cream or mayonnaise to temper the spice to your liking.
Final Thoughts
I can’t recommend this Irresistible Corned Beef and Cabbage Feast with Roasted Potatoes and Horseradish Sauce Recipe enough whenever you want a meal that feels like a celebration of comfort and flavor. Each bite sings with tradition and warmth, making it a true crowd-pleaser and a dish you’ll proudly make again and again. Trust me, once you try it, this feast will have a permanent spot on your table and in your heart.
Print
Irresistible Corned Beef and Cabbage Feast with Roasted Potatoes and Horseradish Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 9 hours
- 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 features tender, flavorful corned beef brisket slow-cooked with aromatic spices, garlic, and onions, layered with tender carrots and sautéed cabbage. Served alongside roasted red potatoes and a zesty horseradish sauce, this hearty Irish-inspired meal is perfect for family dinners or St. Patrick’s Day celebrations.
Ingredients
Corned Beef and Seasonings
- 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 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
- 1/2 cup butter (1 stick)
- 1 teaspoon kosher salt
Side Dishes and Garnishes
- 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 Corned Beef: Heat a large 12-inch skillet over medium-high heat. Drain the brine from the corned beef without rinsing it, then add 2 tablespoons of oil to the hot skillet. Using the spice packet that came with the beef, sear the brisket on each side for 2-4 minutes until a golden brown crust forms. Transfer the meat fat side up to the slow cooker.
- Deglaze the Pan: In a measuring cup, combine 1 1/2 cups of beef broth with 3 tablespoons of whole grain mustard. Pour this mixture into the skillet to scrape up all browned bits, then pour the flavorful liquid over the beef in the slow cooker.
- Add Aromatics & Spices: Add 6 smashed whole garlic cloves, 1 sliced large onion, 15-20 peppercorns, 8-10 sprigs of fresh thyme or 1 teaspoon dried thyme, 2 bay leaves, and the contents of the spice packet to the slow cooker. Cover and cook on low heat for 6-7 hours, allowing the flavors to meld and the beef to tenderize.
- Prepare and Add Carrots: Peel and quarter 2 pounds of carrots (or cut into rustic pieces if preferred). Layer the prepared carrots over the beef in the slow cooker, then replace the lid and continue cooking on low for an additional 1-2 hours until carrots are tender.
- Sauté the Cabbage: Halve 1 large head of green cabbage, remove the core, and slice into wedges. Melt 1/2 cup (1 stick) of butter in a large skillet over medium-high heat. Add the cabbage along with 1 teaspoon kosher salt, and sauté for about 10 minutes until the cabbage is slightly wilted but still retains some texture.
- Add Cabbage & Finish Cooking: Place the sautéed cabbage on top of the carrots in the slow cooker. Continue cooking on low for an additional 30-60 minutes, until the cabbage is softened and infused with the corned beef flavors.
- Roast Red Potatoes: While the slow cooker finishes, prepare 2 pounds of red potatoes according to your preferred roasted potato recipe in the oven. Roast until crisp outside and tender inside.
- Serve: Remove the beef and vegetables from the slow cooker. Let the corned beef rest before slicing thinly against the grain. Arrange the beef, cabbage, and carrots on a serving platter. Add the roasted red potatoes, garnish with fresh parsley or chives, and serve with homemade horseradish sauce. Optionally, serve Irish Soda Bread on the side for a complete meal.
- Oven Method (Alternative): To prepare using the oven, sear the corned beef in a Dutch oven then remove it. Deglaze the pot with beef broth and mustard. Return the meat to the pot with garlic, onion, spices, and cover. Roast at 300°F for 2 hours. Add carrots and roast for another hour, then add sautéed cabbage and roast an additional 30-60 minutes until the beef is fork-tender with an internal temperature of 200°F.
Notes
- Use the spice packet included with the corned beef for the best flavor unless you prefer a different blend.
- Searing the meat before slow cooking adds a depth of flavor and a pleasing crust.
- Do not rinse the corned beef to preserve seasoning and flavor.
- The slow cooker method is convenient and yields tender, flavorful results with minimal hands-on time.
- Sautéing the cabbage preserves its texture and prevents it from becoming too mushy during slow cooking.
- If you prefer, you can skip the roasting of potatoes and serve boiled or mashed potatoes instead.
- Resting the beef before slicing ensures juicy, tender slices.
- The oven method is a great alternative if you don’t have a slow cooker.
