Best Oven-Baked Corned Beef and Cabbage with Horseradish Cream Sauce
This oven-baked corned beef and cabbage transforms the traditional boiled dinner into something truly extraordinary with a mustard-brown sugar glaze, tender vegetables, and a creamy horseradish sauce!
Equipment
- Large Dutch oven or heavy-bottomed roasting pan with lid
- tongs
- Vegetable peeler
- Small whisk
Ingredients
For the corned beef
- 3.5 pound flat-cut corned beef brisket with seasoning packet
- 2 tablespoons dijon mustard
- 1 tablespoon brown sugar
- 1 yellow onion, thickly sliced (about ½-inch thick slices)
- 3 cloves garlic, minced
- 1 cup water
- 1 cup Irish stout, such as Guinness
For the vegetables
- 1.5 pounds Yukon gold potatoes, quartered
- 4 medium carrots, cut into 2-inch chunks
- 1 small head green cabbage cored and cut into 6-8 thick slices
- 2 tablespoons unsalted butter, melted
- 1 tablespoon prepared horseradish, drained
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley optional, for garnish
For the horseradish cream sauce
- 1 cup sour cream
- 2 tablespoons prepared horseradish
- 2 tablespoons Dijon mustard
- 1 tablespoon mayonnaise, optional
- 1 teaspoon lemon juice or white wine vine
- Salt and freshly ground black pepper to taste
- Chopped fresh chives or parsley for garnish (optional)
Instructions
- Preheat your oven to 325°F (160°C).
- Rinse the corned beef under cold water and pat dry with paper towels.
- In a small bowl, mix together the Dijon mustard and brown sugar until well combined.
- Place the quartered onion in the bottom of a large Dutch oven or heavy-bottomed roasting pan.
- Position the corned beef on top of the onions, fat side up.
- Spread the mustard-sugar mixture evenly over the top of the corned beef.
- Sprinkle the minced garlic over and around the meat, then add the contents of the seasoning packet.
- Pour the water and Irish stout around (not over) the corned beef. The liquid should come about halfway up the sides of the meat.
- Cover the Dutch oven tightly with its lid (or use heavy-duty aluminum foil if using a roasting pan).
- Place in the preheated oven and cook undisturbed for 2.5 hours.
- While the beef is cooking, prep your vegetables. In a large bowl, toss the quartered potatoes and carrot chunks with the melted butter and horseradish mixture. Season lightly with salt and pepper.
- After the beef has cooked for 2.5 hours, carefully remove the Dutch oven from the oven.
- Arrange the seasoned potatoes and carrots around the corned beef, then place the cabbage wedges on top of the vegetables and around the sides of the meat.
- Cover the pot again and return it to the oven for another 1 hour, until the beef reaches an internal temperature between 190-200°F (88-93°C) and the vegetables are tender.
- While the beef and vegetables finish cooking, prepare the horseradish sauce. In a mixing bowl, combine the sour cream, prepared horseradish, Dijon mustard, and mayonnaise (if using).
- Add the lemon juice or vinegar and stir until the mixture is smooth and well blended.
- Season with salt and freshly ground black pepper to taste.
- Cover and refrigerate the horseradish sauce for at least 30 minutes to allow the flavors to meld.
- When everything is cooked, transfer the corned beef to a cutting board and tent it loosely with aluminum foil.
- Let it rest for 10-15 minutes to allow the juices to redistribute.
- Using a sharp knife, slice the corned beef against the grain into thin slices.
- Arrange the sliced corned beef on a platter with the vegetables surrounding it.
- Sprinkle with freshly chopped parsley if desired.
- Serve with the horseradish cream sauce on the side.
Notes
- For the best texture, let the beef reach 190-200°F. This may seem high compared to other beef dishes, but corned beef requires a higher temperature to become properly tender.
- The horseradish sauce can be prepared up to 3 days in advance and stored in the refrigerator in an airtight container.
- For a no-alcohol version, replace the stout with additional water or apple cider.
- Leftover corned beef is delicious in sandwiches, hash, or as corned beef sliders! Planning Tip: A 4-pound package of corned beef will shrink to about 2.5 pounds after cooking.
- The horseradish sauce can be prepared up to 3 days in advance and stored in the refrigerator in an airtight container.
- For a no-alcohol version, replace the stout with additional water or apple cider.
- Leftover corned beef is delicious in sandwiches, hash, or as corned beef sliders! Planning Tip: A 4-pound package of corned beef will shrink to about 2.5 pounds after cooking.
