Take your corned beef and cabbage up a notch by skipping the traditional boiling method and slow-roasting in the oven instead.
Corned beef and cabbage is a classic Irish-American dish that is synonymous with St. Patrick’s Day. It consists of corned beef (a brisket that has been cured with salt and spices) and cabbage, as well as other vegetables like potatoes and carrots. While the traditional cooking method involves boiling everything together in a large pot on the stovetop, I think slow-roasting the meat and vegetables separately in the oven yields a far superior result. To amp up the flavor, I toss the vegetables in a horseradish-spiked butter sauce before roasting—it makes all the difference. Once roasted, the corned beef is tender and subtly spiced and the bronzed veggies are near impossible to resist eating straight from the pan.
Horseradish cream sauce is a classic accompaniment to corned beef and cabbage because it adds a tangy and slightly spicy flavor that complements the rich and salty flavor of the corned beef. The creaminess of the sauce also provides a cooling contrast to the hot and savory meat and vegetables. Serve corned beef and cabbage with soda bread or for a traditional Irish-American meal.
What is corned beef?
At the most basic, corned beef is a piece of beef brisket that has been cured in rock ( “corn” ) salt and usually something else that you dont really want to know about, like delicious, delicious nitrates and nitrites.
Look, in seriousness, I dont love nitrates and nitrites either, but once a year … well I make an exception.
Because corned beef is delicious.
Now that you know what corned beef is, lets move on to the how of it all. If youd rather watch how its done, check out this video:
How To Make Horseradish Cream Sauce
Simply combine all of the ingredients in a small bowl, and season to taste.
Arrange the meat and roasted vegetables on a platter and sprinkle with parsley, if desired. Serve with the horseradish cream sauce on the side.
Did you make this recipe?
Id love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef.
Rating 4.4 (926) · 2 hr 30 minMar 4, 2019 · Bake it for one hour per pound, and if your corned beef isn’t a “perfect”, even weight, round up to the quarter pound for times. For instance, a
Is it better to boil or roast corned beef?
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What cooking method is best for corned beef?
Does corned beef taste like roast beef?